If you've ever bought a green mango and wanted to turn it into a sweet, ripe yellow one, you’re not alone! Green mangoes are typically unripe, but they can be transformed into sweet, yellow mangoes with a little patience and the right techniques. While naturally ripening is the most common method, there are a few ways to speed up the process, depending on your needs.
Whether you're looking for a delicious snack, an ingredient for your favorite recipe, or simply a way to enjoy that mango, we’ll walk you through the best ways to turn a green mango into a perfectly ripe yellow mango.
1. The Natural Ripening Process
Time Required: 3 to 7 days (depending on the mango)
The simplest and most natural way to turn a green mango yellow is to allow it to ripen at room temperature. This method requires patience, but it guarantees that the mango will ripen correctly, ensuring that it has the sweetest taste and most desirable texture.
Steps to Ripen Naturally:
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Place the Mango in a Warm Spot: Choose a spot in your kitchen where the mango will stay warm but out of direct sunlight (direct sunlight can make the skin burn). A countertop or a fruit bowl is ideal.
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Wait for the Mango to Ripen: Over the next few days, the mango will gradually change from green to yellow. You’ll notice the skin will soften as well, and the color will shift from green to shades of yellow, sometimes with a slight orange tinge.
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Check the Ripeness: Gently press the mango with your fingers. If it gives slightly to the pressure, it’s ripe and ready to eat. The skin will typically show a vibrant yellow color when fully ripe.
2. Use a Paper Bag to Speed Up Ripening
Time Required: 1 to 3 days
If you’re looking to speed up the ripening process, you can use a paper bag. This technique helps trap ethylene gas (a natural gas produced by fruit as it ripens), which can accelerate the ripening process.
Steps for Ripening in a Paper Bag:
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Place the Mango in a Paper Bag: Take the green mango and place it inside a paper bag. Don’t use a plastic bag, as it will trap moisture and may cause the mango to rot instead of ripen.
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Add an Apple or Banana: If you have an apple or banana, you can add it to the paper bag. These fruits release high amounts of ethylene gas, which helps speed up the process.
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Store in a Warm Place: Leave the bag in a warm room (around 70°F or 21°C) and check it daily. The mango should ripen within 1 to 3 days, depending on how green it is at the start.
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Check the Mango: After 1-3 days, open the bag and gently squeeze the mango. If it’s slightly soft and the skin has changed to yellow, your mango is ripe and ready to enjoy!
3. Ripen with Rice
Time Required: 2 to 4 days
Another method to speed up mango ripening is by placing the fruit in rice. This technique works similarly to the paper bag method by trapping ethylene gas, but rice tends to keep the mango in a warmer, more controlled environment.
Steps for Ripening in Rice:
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Fill a Container with Rice: Take a container or bowl and fill it with uncooked rice.
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Place the Mango in the Rice: Bury the green mango in the rice, ensuring it's covered by the grains.
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Leave it for 2 to 4 Days: Keep the container in a warm spot and let the mango ripen. You can check the mango after 2 days and continue checking until it has softened and turned yellow.
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Check for Ripeness: When the mango gives slightly under pressure, it is ripe and ready to eat.
4. Use a Warm Oven (Quick Ripening)
Time Required: 2 to 6 hours (short-term solution)
If you're in a rush and need to ripen the mango quickly, you can use the oven method. This technique is great for making the mango softer, though it doesn't necessarily change the color to a vibrant yellow.
Steps for Ripening in the Oven:
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Preheat the Oven: Set your oven to the lowest heat setting (about 140°F or 60°C).
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Wrap the Mango: Wrap the green mango in aluminum foil to prevent it from drying out.
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Place in the Oven: Put the wrapped mango in the oven on the middle rack. Let it stay for 2 to 6 hours, depending on how firm the mango is.
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Check for Softness: After a few hours, check the mango by gently squeezing it. Once it’s softened, it will be edible, though the color might not be as bright yellow as naturally ripened mangoes.
5. Store Ripened Mangoes in the Fridge
Once your green mango has turned yellow and reached the desired ripeness, you can store it in the fridge to prevent it from over-ripening.
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Store in the Fridge: To extend the shelf life of a ripe mango, store it in the refrigerator. It should last for 5 to 7 days. Be sure to place it in a plastic bag to avoid the fruit from drying out.
6. Signs of Over-Ripening
As mangoes ripen, they should remain firm but yield to a gentle squeeze. However, there are a few signs that your mango may have gone overripe:
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The skin turns dark brown or black, and the fruit becomes mushy.
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The aroma becomes too strong or fermented.
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The flesh inside may become fibrous, or you may notice an overly soft texture.
If your mango has reached this stage, it may still be usable in smoothies or desserts but may not be ideal for fresh eating.
Conclusion
Turning a green mango to yellow isn’t a difficult task, but it does require patience. While the natural ripening process can take several days, there are quicker methods like using a paper bag or rice to speed up the process. Whatever method you choose, once the mango reaches a vibrant yellow and soft texture, you’ll be able to enjoy its sweet, juicy, and refreshing flavor.
So next time you find yourself with an unripe mango, try one of these techniques to speed up the process and enjoy a perfectly ripe mango sooner!
