Mangoes, a delightful tropical fruit, are rich in fiber, vitamins, and minerals and are low in fat. They are also good for your skin, immune, and digestive systems.
Although there are many benefits to eating mangoes, one major drawback: just like avocados, green mangoes can be tricky to determine whether they are ripe. So, what to do with the unripe mango you just sliced open is detailed below.
Quickly Ripening a Cut Mango
Wrapping your unripe mango in a paper bag or a bread bag will speed up the ripening process. To get the most out of the mango’s flavor, let it sit at room temperature for 12 hours after being wrapped. The interaction of the mango with the paper results in the release of ethylene, a gas that accelerates the ripening process.
The mango will be ready to eat and have a potent aroma when the allotted time has passed. One thing to remember is that the mango cannot be totally concealed. The ethylene gas needs a small opening to escape. Wrapping the entire fruit in plastic will cause it to rot and waste.
If you want to speed up the ripening process, you may also try wrapping the mango in other fruit, such as apples, which produce ethylene and can quicken the process.
Mangoes can also be ripened in the microwave, which is a convenient option for people who are in a hurry. Methodologically, this entails the following steps:
- Using a sharp knife, make four cuts in the sleeve at various points. A napkin or paper towel wrapped around the mango and 15 seconds in the microwave should do the trick.
- To see if the mango has softened in the microwave, check on it. If not, do it again until you achieve the necessary consistency.
Putting mangoes in a bowl of raw maize or rice is another common practice for hastening the ripening process. Mangoes, like bananas, produce ethylene gas, which speeds up the ripening process, and this technique is very similar to the newspaper method in that respect.
For this reason, it is essential to check the fruit during the process closely, should it rot while buried in the rice.
Recipes for Unripe Mango
A cut-open unripe mango can still be put to good use if you don’t want to wait for the fruit to ripen for a few days.
A green mango will have a tart flavor and give chutneys and salsas an extra kick. The following are some suggestions for preparing unripe mango.
Unripe Mango Mousse
What You’ll Need:
- Four green mangoes
- A half of a box of unflavored gelatin
- A can of condensed milk
- A half-can of regular milk
Mode of Preparation:
Mangoes should be cooked until their flesh turns a pale yellow before being removed from the skin and placed in a blender along with the remaining ingredients. Gelatin should be dissolved according to package instructions and added at the end. Put everything in the blender and give it a good 2 minutes of shaking time before dividing it across dishes and chilling in the fridge for at least 2 hours.
Unripe Mango Candies
You only need three ingredients for this recipe:
- Eight green mangos
- 700 grams of granulated sugar
- Two liters of water
Mode Of Preparation:
Peel the mangoes and cut them into cubes. In a pan, bring the water and fruit to a boil. Once the water has returned to a boil, return the pan to the stovetop and continue cooking for another hour or two, stirring regularly, until the mango is tender.
After about an hour of stirring, the sugar should be fully incorporated, and the candy should separate from the pan or appear frying on the bottom. You may chill it down by pouring it into a bowl.
Unripe Mango and Anise Juice
What you’ll need:
- Three green mangos
- One tablespoon of anise
Mode of Preparation:
Remove the pulp from the mangoes and peel them. Ingredients are blended in a blender, then strained and sweetened.
Salad Thai Green Mango
- Three tablespoons of fish sauce or 1/4 cup soy sauce
- freshly squeezed lime juice, 1/4 cup
- Two tablespoons of brown sugar
- 1–2 teaspoons Thai chile sauce or 1/3–1/2 tsp dried chile flakes
- 1/4 cup of dried, sweetened coconut shreds
- Two green mangoes
- Cooked bean sprouts to taste, about 2 cups
- roughly chopped half a cup of cilantro
- Thinly slice 3–4 spring onions
- One cup of cooked, coarsely chopped chicken, shrimp, or fried tofu
- One small, thinly sliced red chile
- A quarter cup of peanuts or cashews, whole or roughly chopped
- 1/3 cup finely chopped fresh basil
Mode of Preparation:
All the salad dressing ingredients should be mixed together in a basin or cup. It is recommended that the dressing contain a balance of sweet, sour, spicy, and salty flavors, with a leaning toward the sweet. Toss aside.
The coconut should be toasted in a dry skillet or wok. To make the coconut fragrant and turn it a light golden brown, stir-fry it for 2 to 3 minutes over medium heat. Place in a container to cool.
Mangoes can have their peels removed with a paring knife. The flesh of mango should be firm and have a pale yellow-orange hue. In a large bowl, shred the pulp of the mangoes using a medium-sized grater.
Mix in the cooked chicken, shrimp, tofu, and chile, if using, along with the bean sprouts, cilantro, and spring onions. Blend in one-half of the roasted coconut.
One more time, add the dressing. If more seasoning is desired, use fish sauce or soy sauce instead of salt. If you prefer a sweeter flavor, feel free to add more sugar. Those who prefer a spicier dish can simply add more chile sauce. Lime juice can be used to balance off the saltiness or sweetness of a dish. Dish it up on a dish and serve. When ready to serve, sprinkle the remaining toasted coconut on top along with the almonds, basil, and other ingredients.
Unexpected Health Benefits of Unripe Mango
Eating green mango can help alleviate liver problems. As a result of the acids in raw fruits, bile acid secretion is stimulated, and the intestines are cleansed of bacterial diseases. By eliminating harmful substances, the discharge also facilitates fat absorption.
- Green mango, when combined with salt and honey, is a common home remedy for a variety of gastrointestinal ailments such as diarrhea, dysentery, piles, morning sickness, indigestion, and constipation.
- Unripe mango’s acids stimulate bile output and have antiseptic effects on the intestines, both of which can help with liver issues. It’s an excellent liver tonic and aids with blood purification too. Stomach pain from poor digestion, hives, and jaundice can all be alleviated by eating a green mango seasoned with honey and pepper.
- Due to its high vitamin C concentration, unripe mango is useful in treating conditions related to the blood, including problems with the blood vessels and anemia. It also helps with iron absorption and reduces excessive bleeding.