How do you choose a ripe Mango?!
How do you choose a ripe Mango?
How do you know a Mango is Ripe when buying it at the grocery store?
Answers:
Here are two wonderful links that give you all the know-how basics from choosing them to eating them! Enjoy!
http://freshmangos.com/mangos.html...
http://thaifood.about.com/od/thairecipes...
When choosing a mango, pick one that is plump and heavy for its size. Most importantly, the mango should be fragrant when held near your nose. If you'll be using the mango right away, you will want to find a ripe one. Mangos are ripe when easily indented with your thumb. (Avoid mangos that are so ripe they feel mushy.)
no dark spots.. no mushy bruises.... heavy in weight and smells good.... kinda like choosing a alvacodo.. not to mushy but not to hard! (LOL)
A perfectly ripe Mango can easily be identified as
rip if the skin is a Constant bright yellow all over
and is firm yet slightly tender once given a little
squeeze also the aroma is very Sweet & Strong!
Thats the Secret to Choosing Yummy Mango's(^-^)
Since mangoes vary in color from green to purplish red, determining ripeness can be a problem. Experts say mangoes are ready to eat if the flesh gives way slightly when you squeeze them gently. Growers suggest you ask your market's produce manager or greengrocer for help, because mangoes won't survive endless prodding and poking.
Another tip: smell the stem end of the mango. If it gives off a fruity aroma, it's ready to eat. If your mango isn't quite ripe, you can still take it home, wrap it in paper and leave next to ripe fruit. And once ripe, put them in the fridge -- mangoes are best when slightly chilled.
Gaara knows his Mangos
My first choice in mangoes is an Ataulfo mango for it's superior taste and texture. When perfectly ripe it is smooth skinned and yellow with no green skin or brown spots. Other varieties pale in comparison to the Ataulfo!
I agree with Gaara. That sounds like a man that knows his food! I think I'd call that answer articulately hot.
By the way, mangoes are my absolute favorite food.
They should have the same 'give' as ripe (but not over-ripe) avocados or peaches. They should not be mushy. Mangoes ripen quickly, so consume ripe ones the same day if possible. Avoid refrigerating them for extended periods - this causes chilling injury and impairs the flavor.
Color is really not a good indicator since there are some varieties that stay green when ripe. Fragrance is a very good indicator. Unfortunately, I find that the mangoes we get in the U.S or Canada are insipid and lack the powerful, intoxicating true mango aroma you find in the tropics, especially in India.