Alternatively, you could try ripening the mangoes by covering them with onions and hay in a warm place; this method of ripening was used for ages in India. When wrapping mangoes in a paper bag or newspaper, be sure not to close the bag completely. Some air and gas needs to escape or mold and mildew might start to form. [2] X Research source Add an apple or banana to the bag to speed up the ripening even more. Adding more ethylene-emitting fruits will increase the ethylene in the bag, giving you an even juicier mango all the quicker.
The reason behind the ripening here is the same as the paper bag method: Rice or popcorn helps trap ethylene gas around the mango, resulting in a much faster ripening process. In fact, this method is so effective that you sometimes risk overripening the mango. Check every 6 or 12 hours for doneness. As long as you don’t forget the mango inside the bowl of rice, you should have a wonderfully ripe mango at your disposal.
If the black spots are especially soft, cut the mango open and look for translucent fruit. This is a sign of spoilage, and these mangoes should be thrown away. Use your senses if the mango in question has a few black spots: If it doesn’t give too much, has a pleasant smell, and the skin is otherwise taut and richly-coloured, give the mango a go.
Never store a mango in the refrigerator before it has ripened. Like all tropical fruits, mangoes should not be stored in the fridge before they are ripe, as their fruit might be damaged by the cold temperature and the refrigeration will halt the ripening process.
