How Do You Reduce the Sourness of a Green Mango?

You can reduce the sourness of a green mango by soaking it in a slaked lime (calcium hydroxide) solution after peeling and cutting it.

Here's a breakdown of how to effectively reduce the sourness and tartness of green mangoes:

Method: Slaked Lime (Calcium Hydroxide) Soak

This method, traditionally used, leverages the alkaline properties of slaked lime to neutralize the acids responsible for the sour taste.

Steps:

1. Wash Thoroughly: Begin by washing the green mangoes thoroughly to remove any dirt or debris.
2. Peel: Peel the skin off the mangoes.
3. Cut: Cut the mangoes into your desired pieces (slices, cubes, etc.). This increases the surface area exposed to the slaked lime solution.
4. Prepare Slaked Lime Solution: Create a slaked lime solution. The reference doesn't specify the exact ratio of slaked lime to water, but start with a small amount of slaked lime (calcium hydroxide) and add water until it dissolves, creating a milky solution. Be careful not to use too much slaked lime, as it can make the mangoes taste chalky.
5. Soak: Soak the cut mango pieces in the slaked lime solution for a specific duration. Again, the optimal soaking time isn't specified, so start with a short soak (e.g., 30 minutes) and taste a piece. You can extend the soaking time if needed, but be mindful of over-soaking.
6. Rinse Thoroughly: After soaking, rinse the mango pieces very thoroughly with clean water to remove all traces of the slaked lime. This step is crucial.
7. Taste Test: Taste a piece of the mango to check the sourness level. If it's still too sour, you can repeat the soaking process with a fresh slaked lime solution, but for a shorter duration.
8. Enjoy: The mangoes are now ready to be used in your desired recipe or eaten as is, with some salt/spices added for taste!

Why This Works:

• Neutralization: Slaked lime (calcium hydroxide) is an alkaline substance. It neutralizes phytic acid and other acids present in the green mango, which are responsible for its sour taste.
• Sap Removal: Soaking also helps remove the sap, which can contribute to an unpleasant flavor.

Considerations:

• Caution with Slaked Lime: Slaked lime can be caustic. Avoid direct contact with skin and eyes. Wear gloves when handling it.
• Thorough Rinsing: Ensure the mangoes are rinsed very well after soaking to remove all traces of the slaked lime.
• Taste Test: Regularly taste the mangoes during the soaking process to prevent over-soaking, which can affect the texture and flavor.
• Availability of Slaked Lime: Slaked lime might not be readily available in all areas. It is often found in gardening or agricultural supply stores. Check for food-grade slaked lime.