Each and every time I go on vacation, I come home with one memory stronger than the other. During my recent trip to the Barceló Los Cabos Palace, I indeed fell in love … with Mangos!
There were a couple occasions when I tried mangos in the past, yet now I realize that they weren’t ripe. No wonder I didn’t like the taste!
It was at the breakfast buffet at the Barceló Los Cabos Palace, that a fellow traveller was crushing on the mango she piled in a heap on her plate. Of course I crinkled my nose and claimed I didn’t like Mango, to which she said, “nope, you have to try this!” putting some on my plate …. I LOVED IT!
Ripened to perfection this fruit, at the Barceló Los Cabos Palace Deluxe, was similar to the texture of canned peaches. Yet it was fresh, sweet and simply delicious. Since that third day in Mexico, I literally crave this fruit on a daily basis.
The second day after I landed back on Canadian soil, I headed to the nearest grocery store to pick up some mango {which according to the cashier, I was overpaying at $1.57 CAD each. True?}. Yet, a newbie I was and frugality and price watching could come later – I needed some that day!
New to mango, I was told to ripen the fruit in a paper bag on the counter, waiting until the fruit skin is red and soft to the touch. So, I waited {man, ripening takes too long!} and waited. And, I think I over-ripened the poor fruit, it was still firm on the outside but turning brown in the middle. Hmmmm.
I need to perfect my selection and ripening of Mango, but it’s one task that needs to be done. I am in love!! And another bonus that puts an instant smile on my face? The smell of a mango – exactly like ‘vacation’. You know that smell!! Love it! Yes, I’m fairly smitten over my discovery, can you tell?
Yet, I’m a little worried that I won’t be able to ripen the fruit properly…
Do you like mango? Any tips for ripening for me? Recipes?
Mango-lovers rejioce!!!
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I know that when I wanted my Ataulfo mango to ripen I took it out of the fridge and left it on the counter for 2-3 days. That ripened it really good!
Not in a bag or anything Cheryl?
Just on the counter?
….Hmmm, does it matter what kind of Mango?
I just left it on the counter with the bananas, not inside a bag at all. I’m not sure if it works with other types of mangos but I would give it a shot! Good luck!
Hmmm, I heard that the bananas are the trick, wonder if that’s true….
I found this on a mango website: We have found that the best way to ripen a mango is at room temperature on the kitchen counter, and if you wish to accelerate the process, place it in a paper bag overnight (some folks place an apple with the mango in the bag to create more natural ethylene gas and further decrease the ripening time). Once ripened the mango can be refrigerated for a few days but should be used shortly thereafter.
‘overnight’ … oh, oops! lol
Thank you!
I always ripen my mangos in a paper bag on the counter. Just be careful not to leave it too long in the bag as it will be over ripe…
I think that’s what I did, Tara.
It was still kind of hard on the outside, but the inside was already turning brown….
Had that happen before too..Depends though I have also bought mangos that have never really ripened properly and remained hard.
Oh man, I ADORE mangos! I think they might be my favorite fruit actually 🙂
I’m glad you got to experience the awesomeness that is a perfectly ripened mango!
Nothing like it xD
I have had the same mango experience as you, tried it here and not a big fan, guess I need to go Los Cabos eh? 😉 Sounds like you had a wonderful trip. Good luck with learning how to ripen at home! If you figure it out let us know.
Not much luck yet, I think it might just be better down south – road trip for mangos!!!!
lol
I like this road trip idea you have 😉 I could be on board with that LOL
If you ever end up opening a mango that’s not quite ready, you can make a garnish or salsa with it. We (Filipinos) cut the mango in cubes and mix with cubed tomatoes (50/50 portions). Add some fresh cilantro and a little salt, and this goes great with fried fish!