Because we never use carbide or artificial ripening agents, your mangoes arrive at around 80 to 90% ripe, ready to eat as soon as you open the box. If a few are still slightly green, they just need a little patience to reach their best.
Place any slightly green mangoes on a counter or in a fruit bowl, away from direct sunlight, for a day or two. Room temperature is all natural ripening needs, no fridge, no chemicals.
In a hurry? Loosely close the mangoes in a paper bag and leave it on the counter. The natural ethylene the fruit gives off is gently trapped, which can bring them to ripe a day sooner. Add a banana or apple to the bag to speed it up further.
A ripe Sindhri deepens to a rich golden yellow, gives gently to a light press near the stem (like a ripe peach), and smells sweet and fragrant right at the stalk. Colour alone can fool you, trust the gentle give and the aroma.
Once ripe, enjoy within a day or two, or move them to the fridge to hold them at their peak for a few extra days. Only refrigerate once ripe, chilling a green mango stalls ripening.
Some sellers rush mangoes to market by ripening them with calcium carbide, a chemical shortcut that forces the skin to colour up in hours. The trouble is the fruit inside stays unevenly ripe, the flavour turns flat or faintly chemical, and carbide residue is something no one should be eating. Naturally ripened fruit takes a little longer, but it ripens evenly, develops its full sugar and aroma, and is completely safe, which is exactly why we will never use carbide. A day or two of patience with the occasional green one is the small price of the real thing.
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