Mangoes are a globally popular tropical fruit whose quality, flavor, and shelf life depend on two factors: picking the fruit at the correct stage of maturity and managing the flow of corrosive sap immediately after detachment. Mastering proper harvesting and handling techniques ensures the mangoes develop their full sweetness and rich aroma.
Determining Peak Maturity
Mangoes are a climacteric fruit, meaning they continue to ripen after being picked, but they must first reach physiological maturity while still on the tree. Harvesting too early results in fruit that will not develop its sweet flavor and can suffer from internal breakdown. The ideal harvest window is typically three to five months after the tree has bloomed, depending on the variety and local weather.
Visual and physical cues determine if a mango is ready to be picked. A reliable sign is the “shoulder” of the fruit filling out, becoming rounded and full near the stem end, and the “beak” or tip becoming less pointed. Relying solely on skin color is inaccurate because many mature varieties remain largely green. The flesh color, which progresses from white to pale yellow near the seed, is often a more accurate indicator than the peel color.
For home growers, a natural sign of maturity is when a few sound fruits begin to drop naturally from the tree. However, for practical handling and transport, mangoes are universally harvested when they are mature but still firm.
Essential Harvesting Techniques
Harvesting focuses on safely removing the mango without causing physical damage or premature sap flow. It is recommended to cut the fruit rather than pulling it off, which can tear the skin and initiate an uncontrolled flow of sap. The fruit should be detached using sharp pruning shears, a knife, or specialized long-handled fruit pickers.
When cutting the mango, leave a stem of approximately one to two inches attached. This small stem acts as a plug, allowing the corrosive latex to drain away from the fruit in a controlled manner. A specialized picking stick is useful for high branches, allowing the picker to cut the stem and catch the fruit, preventing bruising.
If using a ladder to reach higher fruit, standard safety practices must be followed. Proper equipment is necessary since a large portion of the harvest is often inaccessible from the ground. Harvesting during the mid-morning to mid-afternoon hours is beneficial, as the lower turgor pressure within the fruit helps minimize the initial spurt of latex.
Managing Mango Sap (Latex)
The most important step following harvest is managing the mango’s natural latex, or sap, which flows from the stem end when detached. This acidic sap causes “sap burn” if allowed to run down the skin, resulting in black or brown blemishes that reduce market quality. This damage makes the fruit visually unappealing, though it does not affect the interior flesh.
To prevent sap burn, harvested mangoes must be immediately placed stem-end down on a clean surface in a well-ventilated area. This inverted position allows the latex to drip away from the fruit’s surface. The draining period typically lasts from 30 minutes to a few hours, until the flow has stopped.
Once draining is complete, the remaining stem should be trimmed to about a quarter-inch, and the fruit can be gently washed to remove residual sap or debris. For large-scale operations, a washing solution containing mild detergent or a specialized neutralizer is often used. Care should be taken to keep the sap away from skin and eyes.
Post-Harvest Ripening and Storage
After sap management, the mature, firm mangoes are ready for the ripening and storage phase. A mature green mango naturally produces ethylene, the hormone that drives the ripening process, allowing it to develop full flavor off the tree. The optimal temperature for indoor ripening is typically between 68 and 75 degrees Fahrenheit.
Mangoes should be ripened at room temperature on a counter, which usually takes between three and eight days. To accelerate the process, the fruit can be placed in a paper bag, which concentrates the naturally released ethylene gas. Once the mango has softened slightly and yields to gentle pressure, it is considered ripe and ready for consumption.
Ripe mangoes can be stored in the refrigerator to slow down further ripening. Unripe, mature green mangoes should never be refrigerated, as temperatures below 50 to 54 degrees Fahrenheit cause chilling injury. This injury prevents proper ripening and diminishes the fruit’s flavor and texture. Signs of spoilage, such as mold or excessively soft areas, indicate the fruit is past its prime.