Have to make sure they’re fresh…
Wednesday, May 16th, 2007So today my boss brought in a mango and let me try it. I mentioned that it looks very similar to a prune (it was a bit on the ripe side). So later he sent me a link to a page on how to pick out mangos when buying them. Not sure why I thought of this, maybe because I woke up with sex on the brain, but when I read the first “rule” we’ll call it I couldn’t help but say: “You know this could be true for women too.” My boss chuckled and agreed. Thus continuing reading the page all I could do is think of the mango as a woman.
Selecting and Storing MangoesWhen selecting a mango there are a few key qualities to look for. Knowing when the mango will be used will help.
- Look for a firm, unblemished skin, usually with bright colours.
- If the mango is to be eaten that day, smell for a sweet, tropical ambrosial scent coming from the stem end. Give a light but firm squeeze. The flesh should have some give.
- If the mango is being bought for later use, it should be firmer fleshed with a tight skin and its colour may be a little dull. To ripen, it should be kept at room temperature open to the air for several days.
- The mango is ready to eat when the skin is brightly coloured, the flesh is soft and the aroma is sweet.
- Mangoes should not be refrigerated during the ripening process.
- Fully ripe mangoes can be stored in the fridge for up to a week.
