Mangoes, when ripe, not only have a delicious and enticing flavor, but also boast a low calorie content that helps in reducing sugar and cholesterol levels in the blood. In this article, we will uncover the secret to transforming green mangoes into ripe mangoes in just one day.
How to Hasten the Ripening of Mangoes Using Paper Bags or Newspaper
One method to speed up the ripening process of mangoes is to place them in paper bags or wrap them in newspaper. By doing this, the mangoes will ripen faster due to the concentrated amount of ethylene gas produced within the enclosed environment. It is important to check the ripeness of the mangoes after 6-12 hours to avoid over-ripening.
Put mangoes in a paper bag or newspaper
Which Should You Use to Bury an Object: Rice or Corn Kernels?
Another traditional method to ripen mangoes faster is to bury them in rice or corn kernels. This practice originated in India and is also practiced by Mexicans who bury mangoes in living trees. Both rice and corn kernels help prevent the release of ethylene gas and accelerate the ripening process. However, it is important to check the ripeness of the mangoes after 1-2 days to ensure they do not over-ripen.
Bury in rice or corn kernels
Keeping Mangoes at Room Temperature
Another simple method to ripen mangoes is to keep them at room temperature. All you need to do is keep the mangoes in a clean, dry, and cool place and wait a few days. The mango skin will change from green to yellow, indicating that they are ripe and ready to eat.
Keep at room temperature
Preserving Ripe Mangoes For Winter
If you want to preserve ripe mangoes for winter, simply place them in the cool compartment of your refrigerator without using a bag or container. The refrigerator will slow down the ripening process and keep the mangoes fresh for approximately five days. However, if the mangoes are not ripe yet, it is not recommended to store them in the refrigerator as the cold temperature can cause them to become stiff and prevent further ripening.
Preserve ripe mangoes
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