Storage -
Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination. The ideal post harvest storage temperature for mangos is 55ยบ F. When stored properly a mango should have a shelf life of 1 to 2 weeks. 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 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.
How to eat a mango??
Easy Slices
1. With a sharp thin-bladed knife cut off both ends of the fruit. 2. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit. 3. Cut fruit into slices by carving lengthwise along the pit.
With A Spoon
1. Use a sharp knife to slice off mango "cheeks" lengthwise. 2. Separate halves as shown, saving the tasty center. 3. Use spoon to scoop out fruit from halves. Enjoy, sweet center over the sink.
Cubes
1. Start with the Mango "cheek"; Fillet off its pit lengthwise. 2. Cut 1/2" squares by scoring mango with a sharp knife. Do not cut through skin. 3. Turn mango half "inside out," separating cubes. Slice off squares with a knife.
On A Fork
1. Cut skin on top of mango crosswise. 2. Pull skin away from fruit in quarters or eighths. 3. Place mango on a fork and serve.
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