Tricks And Tips To Make Mangga Fast Matang Naturally, Practically Banget

How to make fast cooked mango (Freepik image)

YOGYAKARTA - Many people like mangoes because of their sweet and fresh taste. However, we often buy mangoes when they are still hard and immature, so we need to wait a few days until they are ready to eat. Actually, there are some natural methods to speed up mango maturation without reducing taste or quality. In this article, we will discuss various ways to make mango quickly cooked. Curious? Listen to the end, yes!

The first method that is very common for spurring mango maturation is by using a paper bag or wrapping it in a newspaper. This method works by capturing the ethylene gas released by the fruit, which after that speeds up the maturation process.

How to do it: Put the mango into a brown paper bag or wrap it in a newspaper, then place it in a warm place. The ethylene gas released by the mango will be trapped in a bag or newspaper, thereby speeding up maturation.

Additional tips: You can increase other fruits that also produce ethylene, such as bananas or apples, into bags with mangoes to speed up the process. Bananas and apples are excellent natural ethylene producers to speed up the maturation of other fruits.

Mangga will mature faster if placed at warm temperatures. Hot temperatures will trigger the production of ethylene, which is a natural maturation hormone in fruit.

How to do it: put the mango on the kitchen table or near a window exposed to direct sunlight, but don't let it get too hot. Avoid putting it in the refrigerator because the cold temperature will slow down the maturation process.

The expected result: With this method, mangoes will generally mature in a few days. Make sure to check mangoes every day so they don't overheat.

One of the traditional procedures used in many Asian countries is soaking mangoes in rice. This method is also efficient because rice can trap ethylene gases around mangoes, which spur maturation.

How to do it: Put the mango into a container filled with rice until it is completely closed. Make sure the mango is completely immersed in the rice. Store in a dry and warm place.

The length of maturation time: This procedure can make mangoes ripe in approximately 1 to 2 days, depending on how raw the mangoes are when they start to be soaked.

Attention: Make sure to check mango regularly because this procedure is very effective, and mangoes can be overheated too quickly if left for too long.

The ripe fruits, such as apples, bananas, or tomatoes, produce high amounts of ethylene gas. You can use this matter to speed up the mango maturation process.

How to do it: Place mangoes in a container or plastic bag with cooked fruit. Let it be at room temperature and check every day.

The effect: With this method, mangoes can mature faster than if left alone. Ethile gas released by cooked fruit will trigger mango maturation.

This procedure is widely used in rural areas and is a traditional method to speed up fruit maturation. Bananas or banana leaves can withstand heat and protect moisture, thus producing the perfect area for mango maturation.

How to do it: Place mangoes in containers or boxes covered with straw or banana leaves. Cover the top with straw arrays or banana leaves again. Save in a warm place.

The benefits: This procedure is more natural and provides softness to mangoes, resulting in a thorough sweet taste.

If you want a fast cooked mango, you should avoid putting mangoes in the refrigerator. Cold temperatures will slow the maturation process and make hard mangoes longer. Refrigerator can be used after mangoes are cooked to protect their freshness, but throughout the maturation process, it should be stored at room temperature.

Mangga Matang's Characteristics

After using one of the methods above, it is important to recognize the signs that mangoes are ripe and ready to be enjoyed:

For more, Get To Know 5 Ways To Choose Fresh And Mature Fruits.

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