1. What if the green mango is still hard after one month? In fact, green mango is hard and edible, but it tastes sour and can be pickled and eaten. Green mango tastes good. Sour and astringent taste can be reduced after pickling, and the taste is different. If you don't like hard mangoes, you can try ripening green mangoes. If there are many mangoes that need ripening, you can use ethephon to ripen them. If you use a small amount, there is actually no harm. After dilution, you can spray them on the surface of green mangoes and cover them with something, which takes two days.
2. To what extent can green mangoes be eaten? Raw green mango skin is blue-green or blue-yellow. It's hard to pinch with your hands, and it won't taste like fruit or green.
However, if it is found that the green awn has turned yellow, it is soft to pinch and emits a strong mango aroma, indicating that mango can be eaten. However, according to different varieties, some green awns have turquoise skins even when they are fully mature.
3. Can the chopped green awn be cooked? It can no longer be cooked for the following reasons:
Ethylene reduction: when green awn is not cut, it will produce ethylene to ripen, but cutting will greatly reduce the release of ethylene.
Can't be stored for a long time: the green awn needs to be mature at room temperature and can't be put in the refrigerator, but if it is stored at room temperature for more than 24 hours after being cut, it may breed bacteria and be inedible.