How to Pick a Ripe Mango
The grocery store displays are often a mix of fruit at various stages of readiness. Learning to bypass the aesthetic appeal of the blush on the skin will lead you to fruit that is aromatic and ready to eat.
Trust your hands, not your eyes
Skin color is a marketing tool, not a ripeness indicator. Keep your focus on tactile feedback and the subtle scent near the stem.
- your hands
Understanding the yield
Use the pad of your thumb to press the fruit near the stem. A ripe mango has a uniform give that feels like firm memory foam.
The method.
Check the scent
Bring the stem end of the mango to your nose. A ripe mango should have a distinct, fruity aroma. If there is no smell, the fruit is under-ripe; if it smells fermented or sour, it is over-ripe.
Assess the weight
Pick up the mango and compare it to others of similar size. A heavier mango relative to its size usually indicates a higher water content and a juicier interior.
Perform the press test
Press gently into the flesh. If it resists entirely, leave it on the counter for two or three days. If it gives just enough to feel soft but not squishy, it is ready to peel and eat.
When it doesn't go to plan.
Ignore wrinkles: A slightly shriveled skin does not always mean a bad mango, especially in late-season fruit, but ensure the flesh remains firm underneath.
Ripening at home: Place under-ripe mangoes in a brown paper bag at room temperature to speed up the process by trapping ethylene gas.
Cold storage: Once the mango yields to pressure, move it to the refrigerator to slow down further ripening and keep it stable for another 2-3 days.
The ones that keep coming up.
Does a red blush mean it is sweeter?
Not necessarily. Many varieties develop a red blush due to sun exposure regardless of ripeness. Focus on the base color and the feel of the fruit instead.
Are black spots on the skin bad?
Small black spots often indicate the fruit is ripening quickly. However, large, sunken, or soft dark patches suggest the fruit is bruised or beginning to spoil.
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