Harvesting mangoes at the correct stage of maturity ensures optimal flavor and texture. Mangoes are climacteric fruits, meaning they continue to ripen after they are removed from the tree. For this reason, mangoes are typically picked at a mature-green stage, before they have fully softened. Timing the harvest is a careful balance, as an immature mango will never develop true sweetness, while an overripe one will spoil quickly.
Physical Indicators of Harvest Readiness
The shape of the fruit, particularly near the stem, provides one of the most reliable visual cues for physiological maturity. As the mango grows, its “shoulders” fill out and noticeably rise above the point where the stem attaches. This pronounced, rounded appearance indicates the fruit has accumulated sufficient sugars and starches to ripen correctly off the tree. Internal flesh color is also a reliable indicator, changing from a white or pale cream to a light yellow color near the seed as the fruit matures.
Checking for a sweet, fruity scent near the stem end offers another signal of maturity. Although the mango is still firm and green, a mature fruit will begin to release a subtle aroma from this area. This fragrance is a precursor to the strong smell the fruit emits once it is fully ripe and ready to eat.
Color changes on the skin are often misleading and vary significantly between cultivars. Many popular varieties, such as Keitt and Kent, can remain entirely green even when they are physiologically mature and ready for harvest. A red or orange blush on the skin generally indicates sun exposure, not the internal ripeness level of the fruit.
A simple way to test for readiness is the “slip test,” which involves gently lifting the fruit. A mature mango will detach or “slip” easily from the branch with slight upward pressure, sometimes leaving a small piece of the stem attached. If the fruit resists this gentle lift, it is still firmly attached and needs more time on the tree to reach the necessary stage of maturity.
Post-Harvest Handling and Ripening
Immediately after picking, a sticky, white sap may leak from the stem end. This sap can burn or stain the skin, so it should be carefully wiped away from the fruit’s surface. Washing the mangoes with a mild detergent solution or warm water helps remove any remaining residue and prevents skin blemishes.
To ripen mature-green mangoes, store them at room temperature, ideally between 68°F and 72°F. Mangoes produce ethylene, a natural plant hormone that drives the ripening process. You can accelerate this process by placing the mangoes in a loosely closed paper bag with a banana or an apple.
The additional fruit releases ethylene gas, which concentrates inside the bag and encourages faster ripening. Avoid refrigerating firm, unripe mangoes, as temperatures below 50°F can cause chilling injury. This damage halts the ripening process and prevents the fruit from developing its full flavor and proper texture.
A mango is finally ready to eat when it yields to gentle pressure, indicating the flesh has fully softened. At this stage, the fruit will also emit a strong, sweet aroma, confirming the conversion of starches to sugars is complete. Once fully ripe, the mango can be moved to the refrigerator to slow down further ripening and extend its freshness for several days.