Mostly mangoes sold in the market are ripen using carbide or some other chemicals, which is harmful when consumed. So many of us are always looking for purchasing naturally ripen mangoes, but getting them in market is almost impossible.
Though you can naturally ripe mangoes, which are bit raw or just plucked from trees and ready to ripe, at home. You and your loved one can avoid consuming any chemical that way. Here are some methods of ripening the mangoes naturally.
1. Ripen the mango in a paper bag or newspaper. Leave the bag of mangoes on the kitchen counter overnight and check for ripeness in the morning. Mangoes wrapped in a paper bag will release ethylene, which is an odorless gas that speeds up the ripening process. Remove and use the mango when it gives off a fruity scent and yields to soft pressure, usually about a day (or less).
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.
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.
2. Submerge the mango in a bowl of uncooked rice or popcorn kernels. This old wives trick hails from India, where industrious moms hid unripe mangoes in bags of uncooked rice to speed up the ripening. In Mexico, the trick is much the same, except with uncooked popcorn kernels instead of rice. The ingredients are different, but the process and the results are the same: Instead of waiting three days for your mangoes to ripen naturally, they should be ripe within a day or two, maybe even less.
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 over ripening 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.
3 Keep the unripe mango on the kitchen counter at room temperature. You only need time and patience for this method. Mangoes, like other fruits, may take several days to ripen, but this is the most natural way of getting your mango plump, juicy, and ready to eat. Use the mango when it is soft to the touch and has a strong fruity smell.
Reference : Wikihow article and internet.