IF YOU ARE SOMEONE WHO PREFERS RIPENING THE MANGOES AT HOME THEN USE THESE SUGGESTIONS TO ENJOY ITS PEAK AROMA AND FLAVOUR.
- Raw mangoes should be kept at room temperature. Never refrigerate raw mangoes, it interferes in the process of ripening while freezing them would stop the ripening process.
- Raw mangoes will ripen and get sweeter over a period of several days at room temperature.
- If you can’t resist the temptation and want to eat them sooner then try placing the mango in a paper bag which will eventually speed up the ripening process.
- A raw mango would ripen and get to its peak of aroma & flavour at 70-75 Degree Fahrenheit and at 85-90% humidity.
- After the mangoes are ripen, they can be moved to the refrigerator to increase its shelf life. A ripe mango can be stored for up to Five days in a refrigerator.
- The best way to store a mango is to peel them and cut them into cubes, place it into an airtight container in a refrigerator. Keeping them in the freezer would extend its shelf life up to six months.
- When a frozen ripe mango is brought to room temperature, the tissue deterioration will be very quick hence ripe mangoes should be taken out of refrigerator only for consumption.
SPONGY TISSUE IN KESAR MANGOES
- Spongy tissue is a psychological disorder of the Kesar mango (and you thought only humans could be sensitive). The mango looks good from outside, but is spongy inside.
- Spongy tissue cannot be identified in an unripe mango. However as the Kesar ripens, the area with spongy tissue will not ripen and will remain devoid of any nutrients- it will generally be white and spongy, hence the name.
- We try our best to filter out the mangoes with spongy tissue at the source, but it is still an imperfect art and mango with spongy tissue does come through.
- Generally, if a small portion exhibits this, it can safely be scooped away without affecting the remainder.
- Sometimes the spongy area can change color with time and becomes black. The tissue which is good will always feel, taste and look good.