You’re probably in the habit of taking overripe bananas from the counter and putting them into the freezer with the best of intentions to bake them into a sweet banana bread. But did you know you can also save overripe mango by freezing it for later, too?
I recently had two very ripe mangoes that I knew were not going to get eaten, but hated to see them go to waste: How to use them?
There are two methods you can use to reserve your soft fruit for later, and keep it out of the trash.
The first way to preserve the mangos is to puree them. Simply peel the skin off the fruit, cut it away from the stone, and roughly chop it into pieces. Place the mushy pieces of mango in a blender or food processor and purée the fruit. Once smooth, pour the thick liquid into an ice tray, and freeze until solid. You can transfer the solid pureed cubes into a freezer-safe storage container until you need them for a smoothie, or otherwise.
Using frozen mango in smoothies is my go-to use for the pieces of fruit: adding mango helps to thicken the mix, and makes it smoother. Mango will make the smoothie creamy, even if you don’t use yogurt or other dairy.
The second method is best if your mango has gotten too soft to be enjoyed fresh, but it can still hold up to being cut into small pieces. This method is also good if the fruit is ripe, but you know you won’t get around to eating it before it turns overripe.
Peel the skin off the soft fruit, cut it away from the stone, and cut it into small, similarly sized cubes. Spread the cubes, so they aren’t touching one another, on a parchment-lined baking sheet and place in the freezer. Once the cubes of fruit are solid, store them in a freezer bag or freezer-safe storage container until you’re ready to use them.