Food Preparation Techniques

How to Prepare

Mangoes (Selecting and Preparing)

Reprinted with permission from Mango from Puerto Rico and The Mango Association

Mangoes vary in color. This means that color is not an indicator of ripeness. Use these simple steps to select your mango.

1. A mango is mostly green with a slight reddish blush.

2. It is ripe when it gives slightly when gently squeezed. If it is too soft, it is overripe!

3. If the stem gives off a fruit aroma, it is ripe! (Unripe mangoes have no aroma.)

4. For a mango that will last for several days, select one with a firmer feel when squeezed. Mangoes will ripen at room temperature in about one week. Mangoes should not be refrigerated during the ripening process

5. To hurry up the ripening process, place the mango in a paper bag for a few days. When ripe, avoid sunlight or high humidity. Fully ripe mangoes can be stored in the fridge for up to a week.

What you need to know for cubing a mango (hedgehog-style):

Not only is it a dazzling way to display the mango and impress your friends and family, but cubing is also a clever way to prepare the fruit for your favorite recipe.



Slice the mango lengthwise cutting just above the seed (this is the fibrous centre
that runs down the middle of the fruit). Curve your knife around the seed and repeat
on the other side.



Score the fruit flesh in a crisscross pattern (forming cubes). Be sure not to cut all the
way through to the skin of the peel. Repeat on the other half.



The cubes can easily be spooned or peeled away by bending the peel backwards to look
like a hedgehog (pressing on the skin side).