The mango is a popular tropical fruit enjoyed globally for its unique sweetness and texture. Determining when this fruit is ready to eat often confuses consumers because mangoes do not follow the same ripening rules as many common fruits. Like other climacteric fruits, mangoes continue to mature and develop flavor after being harvested, a process driven by the natural production of ethylene gas. This post-harvest ripening means the mango you purchase may still need a few days on your counter to reach its peak flavor. The successful selection of a truly ripe mango depends less on visual cues and more on a direct sensory examination.
The Essential Ripeness Checklist
The most reliable way to check for ripeness involves a gentle touch and a quick sniff, rather than a visual inspection. A ripe mango should yield slightly to gentle pressure, similar to a perfectly ripe avocado or peach. This subtle give indicates that the starches within the fruit have converted into sugars, softening the flesh. Apply this gentle pressure with the palm of your hand, not your fingertips, to avoid bruising the delicate skin.
Focusing the squeeze test near the stem end is particularly helpful, as this area often softens last. The fruit’s aroma is another indicator; it should be sweet, fruity, and distinctively tropical when fully ripe. This fragrance is most concentrated near the stem. If the mango lacks any noticeable smell, it is likely underripe. Conversely, a sour or alcoholic scent suggests the fruit has begun to ferment and is overripe.
A ready-to-eat mango should also feel full and plump, with a slight heaviness for its size, indicating a high juice content. Avoid a shriveled or excessively soft fruit, as it has passed its prime.
Why Color is a Misleading Indicator
Many consumers mistakenly rely on a vibrant red or golden skin color to signal ripeness, but this is an unreliable method for mangoes. Skin color is determined by the specific variety and the amount of sunlight received while growing, not internal maturity. For example, the Tommy Atkins mango, one of the most widely available varieties, often develops a deep red blush simply from sun exposure. This red patch is a pigment change and does not guarantee the fruit is sweet or ready to eat.
Conversely, some varieties remain green even when they are fully ripe, confusing shoppers who expect a color change. The Keitt mango, for instance, retains significant green on its skin even when the flesh inside has reached peak sweetness and texture. The Ataulfo or Honey mango is one of the few common types that reliably changes color, shifting from green to a deep golden yellow as it ripens. Because of these variations, relying solely on color can cause you to miss out on a perfectly ripe mango or select an unripe one.
Accelerating Ripening and Optimal Storage
Mangoes should be kept at room temperature until they are fully ripe, as cold temperatures prevent proper ripening. If you purchase a firm mango, you can easily speed up its maturation process at home. The most effective method is to place the fruit in a brown paper bag. The bag traps the natural ethylene gas the mango emits, concentrating the hormone and accelerating the conversion of starches to sugars.
For faster results, include another ethylene-producing fruit, like a ripe banana or apple, in the paper bag. The bag should be loosely folded shut to allow air circulation and stored on the counter, ideally between 68 and 77 degrees Fahrenheit. Once the mango passes the squeeze and smell tests, it is ready to be eaten immediately. If you are not ready to consume it, move the ripe mango to the refrigerator, where the cooler temperature will slow the ripening process. A whole, ripe mango can be stored in the refrigerator for up to five days without major quality loss.