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Mango Ripening & Storing


Cutting into slices
1. Use a knife and a cutting board to cut a mango.
2. Keep the mango upright, so that the stem of the fruit is on the top. The flat pit or seed of the fruit runs from the stem to the base. One cuts around this pit or the seed of mango.

3. Make two verticals cuts on the opposite sides a quarter inch away from the steam. Cut away the two slices and then you can cut them further in two halves or detach the flesh using a spoon.

4. Another way of enjoying a mango is to make a grid pattern in the flesh without cutting the skin and scooping out individual mango cubes.


1. The colour of the fruit is not the best indicator of its ripeness.
2. Squeeze the mango gently, if it is ripe it will you will be able to feel the softness of the flesh inside like in peaches or avocado.
3. Some varieties develop a fruity aroma around the stem once they are ripe.


1. Unripe mangoes should be stored at room temperature away from sunlight and never be refrigerated
2. Mangoes ripen at room temperature.
3. Once ripe, they should be stored in refrigerators to keep them from over-ripening. Ripe mangoes can stored in refrigerators for about a week.
4. The flesh of mangoes can also be preserved in freezers in an air-tight container for about six months.
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