Alphonso Mangoes
Indian Mangoes are harvested from plantations in Pawas, Ratnagiri, Maharashtra. These plantations were established in the year 1932 and are situated around 20 kilometers away from the Arabian sea on a mildly hilly terrain covering an area of 500 acres! This region has a distinctive ground profile which has hard laterite rock as its base foundation with a lot of red fertile soil to provide nutrition to our mango trees. It also experiences a lot of rainfall during the rainy season and plenty of heat during summer. A combination of natural sea breezes, unique ground profile and characteristic weather conditions have resulted in a mango fruit which is superior in taste, aroma and texture to other mango cultivars of the world. Attempts were made to replicate these growing conditions in other regions of the world but only with limited success. After harvest, only the highest quality mango fruits are carefully hand-picked by a dedicated team of mango connoisseurs and stored in an environment which is perfect for appropriate ripening of mangoes. Freshly harvested Alphonso mangoes are green in colour. It takes around eleven days for a harvested mango to be fully ripe.
Easy Steps To Ripen And Store Your Mangoes
Mangoes come in shades of green, red or yellow. Although some people eat unripe mangoes, which are tart in flavour, the fruit is sweeter when ripened. Use these tips to ripen mangoes. Once ripen mangoes should be moved to the refrigerator, which will slow down the ripening process. Whole ripen mangoes may be stored for up to five days in the refrigerator.
1.
Ripen the mango in a paper bag or newspaper. Leave the bag of mangoes on the kitchen counter overnight and check for ripeness in the morning. Mangoes wrapped in a paper bag will release ethylene, which is an odorless gas that speeds up the ripening process.[1] Remove and use the mango when it gives off a fruity scent and yields to soft pressure, usually about a day (or less).
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Alternatively, you could try ripening the mangoes by covering them with onions and hay in a warm place; this method of ripening was used for ages in India.
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When wrapping mangoes in a paper bag or newspaper, be sure not to close the bag completely. Some air and gas needs to escape or mold and mildew might start to form.
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Add an apple or banana to the bag to speed up the ripening even more. Adding more ethylene-emitting fruits will increase the ethylene in the bag, giving you an even juicier mango all the quicker.
2.
Submerge the mango in a bowl of uncooked rice or popcorn kernels. This old wives trick hails from India, where industrious moms hid unripe mangoes in bags of uncooked rice to speed up the ripening. In Mexico, the trick is much the same, except with uncooked popcorn kernels instead of rice. The ingredients are different, but the process and the results are the same: Instead of waiting three days for your mangoes to ripen naturally, they should be ripe within a day or two, maybe even less.
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The reason behind the ripening here is the same as the paper bag method: Rice or popcorn helps trap ethylene gas around the mango, resulting in a much faster ripening process.
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In fact, this method is so effective that you sometimes risk over ripening the mango. Check every 6 or 12 hours for condition. As long as you don't forget the mango inside the bowl of rice, you should have a wonderfully ripe mango at your disposal.
3.
Set the unripe mango on the kitchen counter at room temperature. You only need time and patience for this method. Mangos, like other fruits, may take several days to ripen, but this is the most natural way of getting your mango plump, juicy, and ready to eat. Use the mango when it is soft to the touch and has a strong fruity smell.
Determining Ripeness
1.
Smell the mango for the most reliable results. Sniff the stem end of the mango. If it has a heavy, fruity, almost musky odour, it is ripe. It you're struggling to find an aroma, chances are your mango isn't quite there yet.
2.
Squeeze the mango gently after you've sniffed. Press the mango gently. If it is soft and gives slightly, it is ripe. A ripe mango feels similar to a ripe peach or ripe avocado. If the mango feels firm and unyielding, it is still unripe.
3.
Don't rely on colour to judge the ripeness of a mango. Although most ripe mangoes will also feature rich reds and burnt yellows more than soft greens, ripe mangoes are not always red and yellow. So forget the look of mangoes when determining ripeness. Instead, use smell and softness as your guide.
4.
Don't be scared away by a few black spots on the surface of the mango skin. Some people are scared away by mangoes that have a few splotchy, black blemishes on them. These blemishes usually indicate the beginning of the end for mangoes. While mangoes are notoriously susceptible to spoilage, black blotches don't necessarily mean the mango is bad. In fact, it may mean the mango has more sugar content.
If the black spots are especially soft, cut the mango open and look for translucent fruit. This is a sign of spoilage, and these mangoes should be thrown away.
Use your senses if the mango in question has a few black spots: If it doesn't give too much, has a pleasant smell, and the skin is otherwise taut and richly-coloured, give the mango a go.
Storing the Mango
1.
Place the whole mango in the refrigerator when it has ripened. No wrap or container is necessary to store the mango in the refrigerator. Keeping the mango in the refrigerator will slow down the speed at which the mango continues to ripen. Keep a whole ripe mango in the refrigerator for as long as five days.
Never store a mango in the refrigerator before it has ripened. Like all tropical fruits, mangos should not be stored in the fridge before they are ripe, as their fruit might be damaged by the cold temperature and the refrigeration will halt the ripening process.
2.
Peel and chop the ripe mango if desired. Place the chopped, ripe mango into an airtight container. Keep the container in the refrigerator for a few days. Keep chopped mango in an airtight container in the freezer for as long as 6 months.
