How 2 pick mangos?

Question

how do u pick a good mango i work at a farmers market and i want to eat a mango but i dot know how 2 pick 1...

Answer 1

ok, you dont want it red, more green. then you want it to not be as hard as a base ball, but not soft and squishy. just like, how to put it, your gonna be sinkling your teethe in it. you dont want to sink them in medal, and you dont want to sink them in p**p, it haas to be just right, the bigger ones are better, cuz the little ones tase more sour than lemmons.

Answer 2

with your hands.

Answer 3

only from tree went fully ripe

Answer 4

Look for a bit of "give" if you press gently on the skin.  The smell of a ripe mango will be a little stronger than that of a green one, too.  Green mangos really don't have any smell.

Answer 5

Look for the colour if it's green it isn't ready.Believe me i love magoes!!It's my favorite fruit of all time.I tried asking my mom but she doesn't know.I think thats how.Just ask you'r bos or someone else that works there.I also have a question.If you work at a farmers amrket shouldn't you know?I mean what if a customer came into you'r store and asked that same exact question, and you didn't know how to answer?Than what?

Answer 6

Well since colors of mangoes vary you can't pick based on that. if you know where it's from you can have an easier time picking. Mexican Mangoes are green and Mangoes from Hawaii (or sometimes California) are red and yellow, although California has been growing the green variety lately.

Anyway, you want to squeeze it just a bit. It should be somewhere between a ripe tomato and a ripe pear. Just a tad soft, but not too much give. In my experience a solid color Mango is not good enough to eat (same shade of green all over. Different shades of green all over is ok though.) And it if is as soft as a ripe tomato you are taking a risk. Sometimes it's good but sometimes the meat has turned brown on the inside. Definitely don't pick anything softer than a tomato! If you pick a hard one it will always get better.

Answer 7

They should be redish in color, and soft to the touch. Not too squishy where your fingers sink right into it, but enough where there is about 1/4" give

The softer it is, the sweeter it tastes!

mmmm i LOVE mangos!

You can buy them green and let them sit a while before you eat them too. (to let them ripen)

Answer 8

You have got to smell it and if it smells good then take it. Also if it is soft then it is good, but if it is too soft then it is rotten.

Answer 9

If you are asking how to "pick" a mango, we use a "mango picker", which is a long pole with a bamboo basket on the end to catch the mango as they are picked.  Here is a photo..

http://images.search.yahoo.com/images/vi...

If you asking how to pick a ripe mango. Mangoes vary greatly in size and consistency, depending on variety. My favorite at the moment is the Ataulfo (AKA champagne) mango, a small kidney-shaped mango that has rich jellyish flesh with little stringiness.

Look for mangoes that are football shaped rather than thin or flat. The flatter mangoes may be stringy. Avoid stringy looking, shriveled mangoes. The mangoes that are fuller and rounder usually have the deep color of a ripe peach instead of the yellowish green that the other varieties have.

Avoid mangos with a sour or alcoholic smell. Because of their high sugar content, mangoes will ferment naturally.

Most mangoes when you buy them in the store are hard. They must be fully ripened before eating. Leave in cool room temperature till the flesh is yielding but not mushy. Peel color does not indicate ripeness, but most varieties will turn yellow as they ripen (except the Keitt and Kent, which can be ripe while they are still green).

Check the area around the stem; if it looks plump and round, the mango is ripe. With the stem end up, smell the mango. A ripe mango will have a sweet, fruity aroma and be slightly soft to the touch, like an avocado or peach. A few brown speckles is also a normal indication of ripeness. Once you’ve ripened the mango, you can refrigerate it for up to 4 days.”

Here are some photos if some different varieties of mangos.

http://www.freshmangos.com/varieties.htm...

Also green pickled mangos are very popular here in Hawaii.

Pickled Mango

1 gallon sliced green mango

2 cups sugar

1 cup rice vinegar

4 Tb. Hawaiian salt

¼ pound li hing mui  

Boil sugar, vinegar and Hawaiian salt until the sugar dissolves.  Cool mixture.

Place sliced mango and li hing mui in jars.  Pour mixture over mangos and refrigerate.

Answer 10

make sure its yellow or reddish, and firm, you wont want one that soft, that means its overripped.  If its green and firm, then its not ready to be eaten.

Answer 11

Smell the outside. I don't know how to explain but you get a good one and a bad one together, and you'll know exactly what I'm talking about.

Answer 12

first look , and make sure its mostly yellow , not green

next feel, it should be pretty tough, too many soft spots is not a good sign