The mango, a highly prized tropical fruit, possesses a growth cycle whose timing is often misunderstood. Its journey from a tiny flower to a ready-to-eat fruit involves a long period of development on the tree, followed by a final, rapid ripening phase. The total time required is highly variable, depending heavily on the specific cultivar and local climate conditions. This progression illuminates why the mango you buy rarely finished its ripening process still attached to the branch.
The Journey from Flower to Mature Fruit
The mango’s development begins after successful pollination. Once the small, white flowers are pollinated and fruit set occurs, the tiny fruitlets begin a period of rapid cell division and expansion. This developmental timeline, during which the fruit builds its size and internal structure, typically lasts between three and five months, depending on the variety and environmental factors.
During this period, the mango accumulates significant reserves of starch within its flesh, which is a key indicator of its physiological maturity. The fruit is hard, green, and unpalatable at this stage, but it has reached its maximum size and is ready to ripen. This state is referred to as “mature green,” meaning the fruit has the internal components necessary to develop proper flavor and texture, even if removed from the tree.
The Final Ripening Stage On the Tree
Once the mango reaches physiological maturity, the final ripening stage on the tree is short. If the fruit is allowed to remain on the branch, the process of full tree-ripening typically takes an additional two to three weeks. This brief period is when the most dramatic sensory changes occur, transforming the starchy, hard fruit into a sweet, soft delicacy.
As the fruit ripens, physiological changes are triggered primarily by the natural production of ethylene, which classifies the mango as a climacteric fruit. Enzymes begin to break down the stored starches into simple sugars, significantly increasing the total soluble solids content. This conversion is coupled with a decrease in titratable acidity, which reduces sourness and enhances the overall sweet flavor profile.
The flesh softens due to the breakdown of cell wall components like pectin. The skin often changes color as chlorophyll degrades and yellow-orange carotenoid pigments accumulate. Warmer temperatures accelerate the metabolic processes. However, leaving the fruit on the tree until fully ripe increases the risk of physiological disorders like “spongy tissue” or “soft nose.”
Why Mangoes Are Harvested Before Full Ripeness
Commercial growers balance the desire for maximum flavor with the practical realities of logistics and shelf life, which is why most mangoes are harvested before they are fully tree-ripened. Harvesting the fruit at the “mature green” stage allows it to be firm enough to withstand the rigors of shipping and handling. If mangoes ripened completely on the tree, their limited shelf life would cause significant post-harvest losses.
Picking the fruit early also minimizes damage from pests and prevents natural fruit drop, where ripe fruit falls and bruises, rendering it unsalable. It is important that the fruit is mature; an immature mango, even if it softens, will never develop proper sweetness and aroma because it lacks the necessary starch reserves for sugar conversion.
After harvest, commercial operations use controlled ripening programs to induce the process that would have occurred on the tree. This typically involves exposing the mature green fruit to a controlled concentration of ethylene gas to initiate uniform ripening, mimicking the natural hormone production. This treatment ensures that the mangoes reach the consumer in a ripe, ready-to-eat condition without compromising the global supply chain.