A ripe mango gives to gentle pressure like a ripe avocado. It can range from green or green with red and/or orange in color. A firm one needs further ripening before eating. Choose plump mangos; fruit that feels heavy for its size will be most juicy. Look for smooth unblemished skin and avoid ones that have shriveled or bruised skin. Ripen all varieties of mangos at room temperature, uncovered, out of direct sun; and turn occasionally. Mangos continue to ripen after picking. Store at room temperature for 2-5 days to ripen. Refrigerate ripe fruit in a plastic bag for no more than three days.
Mangos can be hard to cut for use in baking recipes. Here is how it's done in the Glazed Mango Mousse Cake Recipe and the Mango Mousse Recipe.
HOW TO:
1. Rinse and dry the mango. With a large sharp knife, cut the mango on either side of the large central pit.
2. Then, score the mango flesh in each half.
3. Press the skin, to turn the mango inside out
4. Then, cut the mango chunks(flesh) off the skin.
