Mangoes definitely ripen after they have been picked. They are typically harvested when they are fully grown and have reached physiological maturity, but are not yet fully ripe. This distinction allows the hard, mature fruit to be transported long distances. Post-harvest, the mango undergoes the final stage of ripening, developing the characteristic flavor, aroma, and texture consumers expect.
The Science of Ripening Off the Tree
Mangoes are climacteric fruit, meaning they continue ripening after being picked. This post-harvest transformation is driven by a surge in respiration and the production of ethylene, a gaseous plant hormone. Ethylene acts as the primary signaling molecule that initiates the final ripening cascade.
Once triggered, the fruit begins complex enzymatic changes. Stored starches convert into soluble sugars, dramatically increasing sweetness. Simultaneously, enzymes break down cell walls, causing the mango to soften from a firm to a yielding texture. This process also reduces fruit acids and creates volatile aromatic compounds, giving the ripe mango its distinctive smell.
Harvesting Mangoes at the Right Stage
Successful post-harvest ripening depends entirely on the mango being picked at the correct stage of physiological maturity. If harvested too early, the fruit will soften and shrivel without developing its full sugar content or flavor profile. An immature mango lacks the internal compounds necessary for the climacteric process to fully complete itself, resulting in a poor taste.
Growers rely on specific cues to ensure maturity. A common indicator is the appearance of “full shoulders,” where the area near the stem end swells and rounds out. Another method involves checking the internal flesh color near the seed, which should transition from white to yellow. For commercial purposes, factors like specific gravity and the number of days since the tree flowered are also used to time the optimal harvest.
At-Home Ripening Techniques
Consumers who purchase a mature-green mango can easily encourage the natural ripening process at home. The most reliable method involves placing the mango in a standard brown paper bag. The bag concentrates the fruit’s naturally produced ethylene gas around its surface. Folding the top loosely keeps the gas trapped while allowing air circulation to prevent moisture buildup.
To accelerate the process, a high-ethylene-producing fruit, such as a ripe banana or an apple, can be placed inside the bag with the mango. These companion fruits release a higher concentration of the ripening hormone, which further encourages the mango’s own climacteric response. The mango must be kept at room temperature, ideally between 68 and 72 degrees Fahrenheit. Cooler temperatures, such as those in a refrigerator, will halt ripening and can cause chilling injury.
A mango is ready to eat when it emits a strong, sweet, fruity fragrance, particularly near the stem end. The flesh should yield gently when pressed with light pressure, but should not feel mushy. Color change is not a reliable indicator for all varieties, so relying on smell and feel ensures the best eating quality.