Mango is one of the oldest tropical fruits, which in India is called the divine fruit. Its flesh is different shades of yellow, very tender, juicy and sweet. The skin is dense, painted in various colors: green, yellow, red, sometimes almost black.
This fruit is not only tasty, but also healthy. It contains carotene, fiber, vitamins E, C and group B, which together prevent the onset of cancer, have a beneficial effect on the cardiovascular and nervous systems, increase immunity.
Despite the unusualness of the fruit for our latitudes, it has recently become available to most Russians. However, not all housewives are able to correctly choose and keep this tropical exotic.
- One of the main factors contributing to long-term storage is the right choice of the fetus. The rind of the fruit should look healthy and shiny, and the fruit itself - as if to respond to a touch, but do not form dents. Too soft specimens, as well as too hard, will not be good enough to use. In addition, do not be afraid of the smell of turpentine, because it is he who distinguishes mature mangoes. The normal value of the fruit is an average of 200-300 grams.
- Fresh and absolutely ripe mangoes are able to be stored at room temperature for only 5 days, but at low temperatures of 10 ° C - for three weeks, and their taste will not be affected by this at all. If the ambient temperature drops to lower temperatures, from 0 ° C to 8 ° C, then the flesh of the fruit will turn into a sweet gruel that does not make the fruit look appetizing.
- As a rule, it is not always possible to purchase fully ripe mangoes in our supermarkets. But on the other hand, these unripe exotics will perfectly withstand a shelf life of up to 7 weeks if they are provided with a temperature of 7-8 ° C and humidity around 90%. When you want to get a ripe fruit quickly, it is simply wrapped in thick paper or it is prevented from accessing the light in another way, for example, by placing it in a dark place. In such conditions, at room temperature, you can get a tasty result both in 2-3 days, and in a couple of weeks. The duration of the ripening process will depend on how ripe the fruit was initially.
- Another universal way to keep a mango at home is to freeze it. This can be done by peeling and cutting the fruit in small pieces or rubbing it on a grater, folding it into a plastic container (bag) and putting it in the freezer. Before freezing, you can pour the diced pulp into pre-boiled and cooled sugar syrup. This preparation is well suited for making sauces. Frozen mango can be stored for up to 10 months.
- Mangoes can be stored for a long time, dried in the sun to brown. To do this, the fruit must be cut into slices and spread out under hot rays in a well-ventilated place. In order to properly dry the exotic at home, it must be cut into cubes, blanched in sugar syrup, and then dried in the oven at a temperature of 40 ° C and some ventilation until ready. As a result, you get a delicious treat that can be stored for a long time in the refrigerator or just in the closet. The shelf life will depend on the concentration of sugar in the syrup and the degree of dehydration of the finished product.
- In the homeland of the mango, more exotic ways of its preservation were invented. For example, fruits can be soaked in a salty aqueous solution until they are completely discolored and the appearance of a “crunch”. Similarly, for the same purpose can be used and sweet syrup.
