Freezing mangoes is a great way to preserve fruit flavor to use in smoothies, fruit salads, and other delicious snacks. The ideal is to peel and chop the mangoes before taking them to the freezer, but you can also freeze them whole in ZipLoc bags. Another option is to freeze the mangoes in pulp. Whichever method you choose, mangos will last 10-12 months in the freezer and can be thawed in a matter of hours when you need them.
Method 1 of 3: Peeling and Cutting the Mangos
Step 1. Wash and dry the sleeves
Wash the mangoes under running water to remove the dirt. Then dry them one by one with a clean tea towel or paper towel.
- Dry the mangoes well so they don't slip when you peel or cut them.
- You can also let the fruits dry naturally before you start peeling them.
Step 2. Remove the peel with a peeler
Hold the mango in one hand and a vegetable peeler in the other. Drag the peeler blade from top to bottom in a single motion to remove the peel from the sleeve. Repeat all over the fruit until there is no peel left.
- Be very careful with the peeler. Sleeve can be slippery and difficult to grip.
- If you don't have a peeler or prefer to peel the sleeve in another way, skip this step. Although the peeler makes the process easier, you can also peel the mango with a knife.
Step 3. Cut off the top and bottom of the sleeve
This will help you keep it stable while you finish cutting it. Place the mango on a cutting board and, with a sharp knife, remove the top and bottom parts of the fruit.
There is no minimum or maximum size for the pieces you must cut. Any leftovers will be removed later
Step 4. Slice the mango into strips
Once both ends are removed, place the sleeve upright, resting on one of the cut sides. Make vertical cuts 1.5 cm to 2.5 cm thick in the sleeve. Continue until you reach the core.
- After removing all the flesh from the fruit, discard the stone.
- The slices can be any size you like, but the frozen mango will be much easier to handle if the pieces are thick.
Step 5. Cut the mango into cubes if you want smaller pieces
Lay the slices on the cutting board and, with the knife, chop them into cubes approximately 1.5 cm to 2.5 cm thick. Cut the slices individually until they are all cubes.
Method 2 of 3: Freezing the Mangoes into Pieces
Step 1. Spread the mango pieces on a baking tray or baking sheet
Choose a shape large enough to accommodate all the pieces and spread them out in a single layer, always trying to leave a little space between them.
- Use a board curved around the edges so that the pieces don't fall out.
- If you need to freeze a large amount of mangoes, use multiple baking trays or baking sheets.
Step 2. Place the baking tray or baking sheet in the freezer for three to five hours
Fit the mold into the freezer without tilting it. Freeze the mango pieces for three to five hours or until they are hard.
If you need to put something on the tin, cover it with a layer of plastic wrap before taking it to the freezer
Step 3. Transfer the frozen mango to a pot or bag and return it to the freezer
With a spatula, loosen the firm pieces from the baking sheet or tray. Pass them to a ZipLoc-type bag or tupperware. Close the container tightly and put it in the freezer.
- Wet the spatula with warm water to help loosen the mango cubes from the pan.
- Note the date on the bag or tupperware to find out how long the fruit has been in the freezer.
- The mangoes will last between ten and 12 months in the freezer.
Step 4. Take the sleeves out of the freezer to thaw them
Take the container with the sleeves out of the freezer and put it in the fridge for a few hours to defrost the fruit. To speed up the process, place the mangos on the kitchen counter at room temperature for one to two hours.
- Thawing should slightly alter the texture and taste of the mangoes.
- Use the thawed mangoes to make smoothies, breads and pies.
Method 3 of 3: Storing Mangos in Pulp
Step 1. Place the shaved or diced mangos in a blender
If you have several pieces of mango left over or just want to make a frozen pulp, place all the pieces in a blender.
A food processor should also work
Step 2. Beat the sleeves until creamy
Beat the fruits on low power in a blender. Every ten seconds or so, dip a spoon into the pulp to test for consistency. If you find any small piece, beat the fruits a little more, until they are creamy.
- The time needed to beat the mangos will depend on the quantity and thickness of the pieces.
- Don't put anything else in the blender, not even water.
- You can even use the blender's high power, but always start low.
Step 3. Add sugar to sweeten the pulp
Use about two tablespoons (30 ml) of sugar for each mango. Mix well with a large spoon or put sugar directly in a blender. Thus, the mangoes will have a consistency easier to scrape after frozen.
It is not necessary to add sugar to the pulp. You can change the amount of sugar used or even leave the ingredient out to make a healthier pulp
Step 4. Pour pulp in small amounts into sachets
After hitting the sleeves, carefully pour the pulp into ZipLoc bags. Fill the bags halfway or up to ¾ of the way so you don't have problems closing them.
Fill as many bags as you need to freeze all the pulp
Step 5. Leave the pulp in the freezer until ready to use
Just place the bags in the freezer, upright, so that the pulp does not spill. Frozen mangoes will last for ten to 12 months.
Step 6. Thaw the pulp at room temperature
When you want to use the pulp, take the bags or pots out of the freezer and leave them at room temperature for about an hour. After the pulp is thawed, store it in the refrigerator for ten to 12 hours.
Do not refreeze the pulp. Otherwise it will have a strange taste and consistency
- Mangoes may change texture after thawing. Use them to make smoothies and cocktails rather than in recipes that call for fresh ingredients.
- While you can freeze a mango unpeeled and all, it's going to be a lot harder to peel the fruit once it's frozen.