The Girl just sent me a picture of a mango smoothie she made for breakfast {she LOVES mangos!!} and since we’re coming into prime mango season and they’ll be on sale and plentiful in stores, I thought I’d share some tips with you on how to pick the perfect mango.
I’m sure you’ve seen people strolling the produce aisle, thumping, sniffing, squishing their produce all in an attempt to pick the perfect fruit. Some of that nonsense is in vain, but some of it will help you on your way to the sweetest, most ripe mango you’ve ever tasted!
The Press Test: Select a mango that gives a little when you press on it. But just a little. You don’t want one that is too soft, but a hard mango means an unripe mango. A ripe mango will give slightly when pressed gently.
Smelly is Best: The sniff test works well for mangoes when paired with the press test. Pick up the fruit and sniff it at the stem end. Ripe mangoes will sometimes have a fruity aroma at their stem. I would only use the sniff test if the mango has already passed the press test.
Color Clues: Normally color is a good indicator of ripeness. This is a tricky one when it comes to mangoes. Some people think the greener the mango, the less ripe it is and for the most part, that is true.
As a mango ripens it often turns a shade of red or yellow but many mangoes have a natural yellow or green color, ripe or not. That makes using color as an indicator for ripeness a little unreliable. Use the firmness and smell test instead.
And there you have my fail-proof method to choosing the most delicious mango EVER!
Do you love mangos? Do you have any mango recipes you’d like to share? We’d love to know. Leave us a recipe or a link in the comment section below.
Have a great day,
~Mavis
Dehydrated Mangoes – I love to dry mangoes for a quick and healthy snack when I find a good deal on them.
Mrs. C. says
You can leave out the passionfruit, it’s still great! You could even add a tablespoon of lemon curd if you like.
Mango Passionfruit Lassi
Servings: 1 large or 2 medium
1 mango, peeled, seeded, and diced
1 Tbsp. frozen passionfruit puree
1 cup plain yogurt (I used unsweetened. If you use a sweetened or vanilla flavored yogurt, adjust the amount of sweetener you put in the lassi)
1/2 cup almond milk (or soy milk or regular milk)
2 tsp. honey or agave nectar (how much you use will depend on the sweetness of the fruit and the tartness of the yogurt, so taste as you go along and adjust the amount accordingly)
pinch of mace
ice cubes (optional, but about 5 if you choose to use them)
Throw everything in a blender and give it a whir! Enjoy in a tall frosty glass.
Cindy says
I bet dehydrated mangos are great! I made on batch of dehydrated watermelon last week. What a sweet and tasty treat.
Christine Hagen says
Mango soup–we love cold soups. Simply puree mangoes until they are smooth with some half and half. I would say a 1/4 cup per mango. Pour into bowls and sprinkle with cardamom. So yummy! Simple and refreshing.
KC says
Your tips are solid for a grocery store mango, although I sniff first and press second, since the fewer collective bruises there are to the fruit, the better?
That said: the way to get a *really* good mango is to go to somewhere that grows mangoes during mango season and eat them there. 🙂 But that’s not a budget-friendly tip at all. Just: consider going to Australia sometime, it’s fabulous, also try the rough-leaf pineapple.