The best recourse for not cutting into an unripe mango is to know how to avoid buying an under-ripe mango in the first place. But if you still happen to cut into one that is not sufficiently ripe, it's still salvageable. Because mangoes are low in fat, high in fiber and a source of vitamins A and C, they are worth saving.
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Ripe mangoes come in a variety of colors, including green, yellow and red. A ripe mango has an even, glossy color, has a fruity scent at the stem end and should yield to gentle pressure when squeezed. If the mango won't be used within a few days, it's best to buy a firmer mango so it doesn't spoil too quickly.
Wrap a cut mango in plastic wrap. Set it on a counter or in another area at room temperature. Wait a few days for the mango to ripen. The outside cut portion may start to brown, become mushy and look unappetizing. When the mango is ripe, cut off the discolored portion and eat only the fruit underneath.
Add unripe cut pieces of mango to recipes, particularly those that are cooked. Do not use unripe mangoes in fresh recipes, such as salads, as the taste is most noticeable in those types of dishes. Instead, cook the mango down to release the sugars and make it into a chutney or jam. Pickle slices of an unripe mango; pickle recipes require a firmer fruit, and the spices used in pickling add the flavor.
Other Tips and Warnings
Do not refrigerate an unripe mango; the cold stops the ripening process. Once the mango is ripe, place it in a refrigerator where it should stay fresh for up to five days. To ripen a mango quicker, place it in a paper bag with another ripe fruit such as an apple or banana.