News India Live, Digital Desk: If anything is awaited the most in the scorching heat, then it is the ‘king of fruits’ mango. Its sweetness and fragrance make everyone crazy. But, do you know that the shining yellow mangoes available in the market can prove to be dangerous for your health? To meet the huge demand, many traders are cooking mangoes with deadly chemicals like calcium carbide. In such a situation, it is very important to identify whether the mango you are bringing home is ripe naturally or with the help of chemicals. Let us know the easy ways by which you can identify adulterated mangoes. Do not get trapped in the brightness of the color, identify the real mango in this way. Often we get attracted towards mangoes that look very yellow and spotless. But this is the biggest mistake. Naturally ripe mangoes are not completely the same color; Greenness or slight yellowness is visible at some places. On the contrary, if the mango looks uniformly dark yellow from all sides, then understand that it has been cooked using chemicals. White or black spots can often be seen on mangoes ripe with chemicals, seeing which you should immediately become alert. Do ‘water test’ by immersing it in water. The most accurate and easiest way to identify mangoes containing chemicals is ‘water test’. Fill a bucket with water and put the purchased mangoes in it. If the mangoes are completely submerged in water, it means they are naturally ripe and juicy. But, if mangoes start floating on the surface of water, be careful. Mangoes cooked with chemicals are light and lack natural juice, due to which they do not sink in water. Mango is known for its sweet and strong aroma. When you smell a naturally ripe mango, there will be a sweet aroma coming from near the stalk. At the same time, mangoes ripe with chemicals either do not have any smell or they smell like a strange medicine (like phosphorus). Talking about taste, eating natural mangoes gives a feeling of sweetness in the mouth, whereas eating mangoes made with chemicals may cause a slight burning sensation in the throat and their taste may also be dull or tasteless. Hard to the touch and white from inside. Another important identification is that naturally ripe mangoes feel soft and flexible to the touch. At the same time, mangoes cooked with carbide look yellow on the surface, but when pressed, they can be very hard at some places and very flabby at others. When cut, the pulp of a real mango will appear dark yellow or saffron, whereas mangoes that are forcibly ripened with chemicals appear white or light yellow from inside.