How to Ripen Carabao Mangoes at Home (The Right Way)

Your mangoes just arrived and they're firm. Maybe a bit green around the edges. Don't panic. That's exactly how they're supposed to look.

We ship them slightly underripe on purpose. If we shipped them ripe, they'd be mush by the time they reached you. This way, you ripen them at home and eat them at the perfect moment.

What to do

Put your mangoes in a paper bag or wrap them in newspaper. Leave them on the kitchen counter at room temperature. Not in the fridge. Not in sunlight. Just the counter.

Couple of days until they are fully yellow. Thats it.

Want to speed it up? Chuck a banana in the bag with them. 

How to tell when they're ready

You want it FULLY YELLOW. No green bits at all. If there's any green left on the skin, it needs more time.

Smell it. Hold it near your nose. If it smells sweet and fragrant, it's ready. If it doesn't smell like much, give it another day.

Squeeze it gently. It should give slightly, like a ripe avocado. Hard means wait. Squishy means eat it now.

One rule

Don't put unripe mangoes in the fridge!! Cold kills the ripening process and the texture goes mealy. Fridge is only for ripe mangoes you want to keep a few more days.

Once it's ripe, score the flesh in a crosshatch, flip it inside out, and eat it over the kitchen sink. You know the way.