Mango questions

[gritsnla]

How do you tell a ripe mango? I think I'm getting mine not ripe enough. They give a little, not all firm. To me when I cut them, they feel too sinew-y, and I'm kind of a texture-freak. I feel like I am wasting so much of it because I stop cutting it when it feels "tough". I've seen a mango corer, and I leave way more than what that thing looks like it cuts out.

Any advice?

Thanks!

[kaleidoscopeeyes]

Im not sure about this, but maybe it's the WAY you're cutting it that's making it stringy. I know exactly what you mean, texture is very important to me too! I have a mango awaiting and Im a little nervous about opening it yet even though it's soft. Good luck!

[Theogirl]

I live in Northern-ish Canada and always feel a little sorry for myself when I hear about the produce locally available in California, etc. :p But this week I got a case of 12 mangoes for $5.99. That's 50 cents each. I'm thinking I got a sweet deal! Yum yum yum, my favorite fruit ever!

[diali36]

Your mango should smell sweet and ripe, be reddish mostly, and soft to the touch but not mushey. To cut a mango , take your knife and slice down one side, as close to the pit as you can, I do this over a bowl to catch all the juice, then cut down the other side the same way. You now have two fat slices of mango, turn inside out, score the flesh and cut off the skin as close as possible so you are getting all the fruit. I then take the pit and cut off all the mango I can, there should not be much on it, just a little on the top and bottom. Good Luck. It's easy really and sooooo worth it.

[Seren]

Your mango should smell sweet and ripe, be reddish mostly, and soft to the touch but not mushey. To cut a mango , take your knife and slice down one side, as close to the pit as you can, I do this over a bowl to catch all the juice, then cut down the other side the same way. You now have two fat slices of mango, turn inside out, score the flesh and cut off the skin as close as possible so you are getting all the fruit. I then take the pit and cut off all the mango I can, there should not be much on it, just a little on the top and bottom. Good Luck. It's easy really and sooooo worth it.

Perfect description! This is exactly what I do. Also I'd like to add that the mango is ripe when its very juicy and succulent - should be kinda like the texture of a nectarine except no fibrey-things running through it.. if that makes sense? I just mean really soft - no resistance when you bite into it and very juicy. Also it will be more tasty when it is ripe. You can tell when its over ripe when dark fibres start growing through the flesh and dark spots in the flesh start forming.

Hope that helps! xxx

[gritsnla]

Thank you!! I don't think I've been getting them when they are red enough. Ready to get me another.

[StephC]

:o I have been cutting the mango SO wrong. thanks for the great description. Now I can get more mango in my tummy!

[MarciaN]

It could also be the type of mango you are buying. At my Farmer's Market, there is one booth that says their mangos are "stringless." Other booths have the exact same looking mangos, yet they are sting-y.

[rawererin]

Ok here's what I've found... these tips definitely help, but I have yet to perfect my mango choosing skill...
* Ripe fruit can range from green or green with red and/or orange in color.
* Ripe mangos will yield to gentle pressure but should not be overly mushy.
* Look for smooth unblemished skin.
* Fruit that feels heavy for its size will be most juicy.
* Mangos continue to ripen after picking. Store at room temperature for 2-5 days to ripen
*Look for mangoes that are football shaped rather than thin or flat
*Check the area around the stem; if it looks plump and round, the mango is ripe. With the stem end up, smell the mango. A ripe mango will have a sweet, fruity aroma and be slightly soft to the touch, like an avocado or peach
*Most mangoes when you buy them in the store are hard. They must be fully ripened before eating. Leave in cool room temperature till the flesh is yielding but not mushy
Good luck!

[rawererin]

Also this is the technique I use to peel them, it is really effective and leaves a lot of flesh...
1. Peel the mango (careful it will get slippery)
2. Slice about 1/2-inch from the top and bottom, then stand it up. A little bit of the pit will be exposed. Slice from top to bottom, parallel the pit and as close to it as possible. Repeat on the other side.
You want to slice as much meat away from the pit as possible, you should now be left with clean mango "slabs" as I like to call them, slice, dice or eat!
*you can also use this technique on a mango that has not been peeled, and then score the flesh into cubes while they're still in their skin*

[Seren]

Thank you!! I don't think I've been getting them when they are red enough. Ready to get me another.

Like rawererin said, they won't be red when you buy them but you should leave them somewhere to ripen at home, until they have a large amount of red/ orange colour... but not completely that colour! They will still have some green on them when they are ripe :) xxx

[@nnette]

If you want to get the mango to ripen quicker. put it in a plasticbag together with an ripe banana.