To Ripen a Mango | Generated by AI
To ripen a green, unripe mango, follow these steps:
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Paper Bag Method (Closed Air): Place the mango in a paper bag with an apple or banana. These fruits release ethylene gas, which speeds up ripening. Fold the bag to trap the gas but allow some air exchange. Check daily; it usually takes 2-4 days. Avoid plastic bags, as they trap too much moisture and can cause rot.
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Room Temperature: If you don’t have an apple or banana, keep the mango at room temperature (around 70-75°F or 21-24°C) on a counter away from direct sunlight. This takes longer, about 4-7 days.
Air Flow vs. Closed Air:
- Closed air (like the paper bag) is more effective because it traps ethylene gas, hastening ripening.
- Air flow (leaving it out) works but is slower since the gas disperses.
Tips:
- Don’t refrigerate unripe mangoes; cold slows ripening.
- Check for softness and a sweet aroma to confirm ripeness.
- If the mango has blemishes or feels too hard, it may not ripen well.
The paper bag method with an apple is your best bet for faster, reliable ripening.