What to do with unripe mango?

In this brief article, we will provide you with the answer to the question: “What to do with unripe mango? and share some recipes with unripe mango.

What to do with unripe mango?

You can make your mango ripe by wrapping it in an empty bread bag or in a newspaper. Allow the wrapped mango to sit at room temperature for 12 hours. When the mango comes into touch with the paper, it creates a gas called ethylene, which aids in the natural ripening of the fruit. 

After the specified time, the mango will have a very strong scent and will be ready for consumption.

It is important to highlight that the mango cannot be completely covered. Leave a little area open to allow the ethylene gas to escape. If you wrap it fully, it will most likely mold and you will lose all of the fruit.

Another great method is to wrap extra fruit around the mango, such as apples, which create ethylene and can speed up the ripening process.

For those in a hurry, another method for ripening mangoes is to place the mango in the microwave. To use this approach, go through the following steps:

To begin, make four incisions on the sleeve using a knife at separate spots. Wrap the mango in a napkin sheet or paper towel and place it in the microwave for 15 seconds.

Check to see whether the mango has softened in the microwave. If not, repeat the process until you get the desired texture.

Another popular method for ripening mangoes is to lay them in a dish of uncooked maize or rice. This method is quite similar to that of the newspaper in that the mango releases ethylene gas, which is responsible for speeding up the ripening process. 

It is critical to keep an eye on the fruit during the procedure because if it is buried in the rice for an extended period of time, it may become moldy.

If you want to consume the unripe mango, here we have some delicious options:

Recipes with unripe mango

Unripe mango candy

For this recipe, you are going to need only 3 ingredients:

  • 8 unripe mangoes
  • 700g granulated sugar
  • 2 liters water

Preparation mode

Mangoes should be peeled and sliced into cubes. Bring the fruit and half of the water to a boil in a pan. As soon as it begins to boil, replace the water and return to the heat for approximately 1 hour, stirring occasionally, until the mango is soft. 

Mix in the sugar for about 1 hour, or until the candy begins to come out of the pan or looks to be frying on the bottom. Pour it into a bowl and set it aside to cool.

Unripe mango mousse


  • 4 large unripe mangoes
  • 1/2 package unflavored gelatin
  • 1 can of condensed milk
  • 1/2 can of regular milk

Preparation mode

Cook the mangoes until they turn yellow, then remove the pulp with a spoon and place it in the blender with the other ingredients, finishing with the dissolved gelatin as directed on the package. Shake it in the blender for 2 minutes, then place it in bowls and put it on the fridge for about 2 hours.

Unripe mango with anise Juice


  • 3 unripe mangoes
  • 1 tablespoon anise
  • Sugar (as much as you like it)
  • Water

Preparation mode

Peel the mangoes and remove the pulp. Blend the ingredients in a blender, strain, and sweeten.

Thai Green Mango Salad

Dressing for Salad

  • 3 tbsp fish sauce (or 1/4 cup soy sauce)
  • 1/4 cup lime juice, freshly squeezed
  • 2 tbsp brown sugar
  • 1 to 2 tsp Thai chile sauce or 1/3 to 1/2 tsp dried chile flakes

Salad Ingredients

  • 1/4 cup unsweetened dry shredded coconut
  • 2 unripe mangoes
  • 2 cups bean sprouts
  • 1/2 cup cilantro, roughly chopped
  • 3–4 spring onions, finely sliced

Optional ingredients

  • 1 cup cooked, roughly chopped chicken, shrimp, or fried tofu
  • 1 tiny red chile, thinly sliced      
  • 1/4 cup whole or coarsely chopped peanuts or cashews  
  • 1/3 cup fresh basil, chopped

Preparation mode

In a bowl or cup, combine all of the salad dressing ingredients. The dressing should be a mix of sweet, sour, spicy, and salty flavors, with a preference for sweet over sour. Place aside.

In a dry frying pan or wok, toast the coconut. Stir-fry the coconut for 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is aromatic. Place in a basin to chill.

Peel the skin from the mangoes using a sharp paring knife. Mango flesh should be firm and pale yellow-orange in color. Grate the pulp of the mangoes into a mixing bowl with a medium to large grater. 

Add the bean sprouts, cilantro, and spring onions, as well as the cooked chicken, shrimp, tofu, and chile, if used. Toss in half of the toasted coconut and mix thoroughly.

Toss in the dressing one more. If necessary, season with extra fish sauce or soy sauce instead of salt. Add a bit of extra sugar if you want it sweeter. Add additional chile sauce if you want it hotter. If the dish is excessively salty or sweet, add extra lime juice. Place on a plate to serve. Serve with the nuts, basil, and leftover toasted coconut on top.


In this brief article, we provided you with the answer to the question: “What to do with unripe mango? and shared some recipes with unripe mango.


The Spruce Eats. “This Refreshing Thai Green Mango Salad Uses Unripe Mangoes.” Accessed January 14, 2022. https://www.thespruceeats.com/thai-green-mango-salad-recipe-3217675.

Blog Tudogostoso. “Manga: Como Amadurecer Essa Fruta Em Poucos Passos,” July 10, 2017. https://blog.tudogostoso.com.br/noticias/manga-como-amadurecer-essa-fruta-em-poucos-passos/.

Receitas. “Mousse de Manga Verde.” Accessed January 14, 2022. https://receitas.globo.com/mousse-de-manga-verde-4d51333352e0b252bc00d288.ghtml.