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ripe Mangoes?

I bought some fresh Mangoes. How do I tell when they are ripe?

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      1. re: Buckskin2

        Ripe mango.

        (Sorry, couldn't resist)

        Basically, if it's nice and fragrant it's ripe... if it has no smell it's not ripe.

    1. it also has to be soft but not squishy soft, there should be some give when you press it gently. If they are rock hard they are not ripe, sort of like telling if an avocado is ripe.

      1. Color too. If you bought them green or semi green with a light yellow or red blush, the appearance of a yellow or red blush color is a sign of ripeness.

        Over ripeness avoid. Once the blush turns dark or dark spots appear on the skin; over ripe which sours quickly.

        3 Replies
        1. re: HillJ

          color is a tough gauge -- different varieties turn different colors.

          1. re: sunshine842

            Here in NJ I wouldn't' bother buying a green mango or a mango without some blush and if I couldn't smell the fragrance of a mango even with a blush I wouldn't buy it. And, if it didn't ripen once cut to my liking I would return it to the store for replacement or refund. So, in making a collective recommendation to the OP, I would say all things considered as shared my the CH's here: smell, blush/color and slight handling are the ways to go. Just don't accept lousy fruit.

            1. re: HillJ

              Totally with you on the smell and the feel -- but there are champagne mangos that are a deep yellow and never take on a blush - and have had mangoes that were grass-green, but smelled and felt ripe, and were absolutely delicious.

              It's a starting point, but not a dealbreaker...or a deal-maker.

          1. You will be able to smell their fruity fragrance. And yes, it is the smell of mango...that is what they should smell like.

            1 Reply
            1. re: luckyfatima

              Avocados and mangos have a stage when they are obviously green. Leave those alone. Later, when you squeeze them and determine they are ripe, you own them. Like the antique store - you break it, you bought it.Bruised fruit rots quickly. You can't squeeze the fruit and put it back without paying for it. Same as a strip club.

            2. It matters which variety of mango you choose. My all out favorite is the Filipino. It has a delicious flavor and perfect texture. I can tell when they are at their peak by picking them up. The ripe ones have the slightest softness at the tip. Peel these mangos gently then eat them just using your (washed) hands. LOL I'm gonna get me some today!

              2 Replies
              1. re: Puffin3

                Very true. Here in NJ the small yellow mangoes come by once a year; while the larger blush mangoes are avail most of the year.

                1. re: HillJ

                  Indeed. Much of the time the stuff I can get or see around me (where I live, or have lived) in the US are what I would call Alphonso-type or related. Most of them would have that "blush" feature then turning yellow-orange or red-orange w/ or w/out dark green remnants and have this smell with a "winey" undertone. Other varieties would do the yellow-orange-turning thing without the red-green aspect, but have a similar smell. As others say, color-changing plus developing smell (fragrance) = ripening mangoes.

                  The more elongated ones tend to turn clearer yellow (or pure yellow) with a much "cleaner" scent - including a couple of varieties which I LOVED when I was young and have *hardly ever* seen here in the US, varieties called "Khaew Sawei" and "Nam Dok Mai" in Thailand (and which we called "Pak Fa Mong" in Cantonese) and available in Peninsular SE Asia generally only at their harvest time. Fiberless varieties, dense, succulent, thick-fleshed, clean sweetness, clean odor, just yummy. (The "Alphonso-types, OTOH, are fibrous, which I don't like as much)

              2. Always gone by smell myself, they should be fragrant