Picking a Good One! Finding a Tasty Mango
Succulent, Juicy and Sweet. In searching for a perfect Mango in Canada.
The Elusive Ripe Canadian Mango
Being born and raised in Canada, I have had the unfortunate luck to have cut into more than my fair share of tart, bitter, mushy and sometimes rotten mangoes. A perfectly ripe mango is without a doubt, my favourite fruit to eat and when they are readily available I try to have at least one a day. Occassionally I'll bite into that perfect tasting one, but more often than not I am disappointed with the overall quality of the fruit. One afternoon while munching away on an unripe haden mango for lunch, I admitted my disappointment in it's overall quality to an Indian friend of mine. He tried a piece of my fruit and asked how I had allowed it to ripen. My reply that it came out of the vegetable crisper didn't impress him. He explained that in his family growing up, unripe mangoes were always allowed to ripen at room temperature. In his household, unripe mangoes would be wrapped in newspaper or placed in paper bags and allowed to soften to the point where they would yield under gentle pressure. They would also have to pass a smell test. A ripe mango will give off a sweet smelling aroma. My friend was shocked that this wasn't common knowlege for me. He also mentioned that they would ripen a bit quicker when placed with bananas.
I am pleased to say that I have followed this advice and my mango disappointments have decreased. I still get the odd bad one, but I now find that this is more of an exception rather than the norm. Granted my kitchen counter now appears to have a permanent paper bag placed on it but it's a small price to pay for that sweet taste of the tropics in the middle of winter.