Ask yourself this: Do I want to eat it now, or later?
Pick riper fruit now if you plan to consume in the near future, or firmer fruit to enjoy it in a few days. Here are some tips to help you select the mango that is right for you:
The best way to gauge ripeness is to give the mango a soft and gentle squeeze. Use the same judgement you would to gauge the ripeness of a peach or an avocado, simply apply gentle pressure to see how soft the fruit is.
Firm = Not Ripe
- If your mango is hard as a rock when you apply gentle pressure, it is a sign it is not ready yet.
- Allow firm fruit to ripen at room temperature, not in the fridge.
- To speed up ripening, place the mango in a sealed paper or plastic bag with another mango or an ethylene-producing fruit (e.g. avocados, tomatoes) at room temperature. The gas will allow the fruit to ripen faster, naturally.
Soft = Ripe
- Champagne® mangos turn a deep golden yellow when fully ripe, though not all varieties change color.
- Some varieties remain green when ripe, so do a gentle squeeze test to determine ripeness. Just don’t squeeze too hard or you’ll damage the fruit.
- Mangos are usually very sweet and fully ripe when their skin starts to show signs of shriveling.