Mangoes are tropical fruits prized globally for their sweet flavor and juicy texture. Unlike many other fruits, mangoes are climacteric, meaning they continue to ripen after being harvested. Because of the long travel required for distribution, mangoes are typically picked at a mature-green stage to ensure they survive shipping. Consumers often manage the final ripening stage at home.
Sensory Cues for Ripeness
The most reliable test for determining if a mango is ready to eat is a gentle assessment of its firmness. A perfectly ripe mango will yield slightly to light pressure, similar to a ripe avocado or a peach. If the fruit feels rock-hard, it is unripe; if it feels mushy, it is likely overripe.
A secondary indicator of ripeness is the aroma emanating from the stem end of the fruit. A mature, ready-to-eat mango will release a distinct, sweet, and fruity fragrance. If the mango has no discernible smell, it is still unripe, as flavor and scent compounds develop during ripening.
The skin color is generally the least dependable cue. Mango varieties range widely, and some remain predominantly green even when fully ripe, such as the Keitt variety. Consumers should prioritize the combination of slight softness and a strong, sweet aroma over external color.
Accelerating Ripening at Home
The mango’s ripening is driven by the production of ethylene, a naturally occurring plant hormone. To accelerate this process, concentrate the ethylene gas around the fruit while maintaining an ideal temperature. The most common and effective method is placing the unripe mangoes inside a brown paper bag.
The paper bag traps the ethylene released by the fruit, speeding up the conversion of starches to sugars. This method can be made more effective by adding another high-ethylene-producing fruit, such as an apple or a ripe banana, into the bag. Store the fruit at comfortable room temperature, ideally between 65°F and 70°F, and away from direct sunlight.
Storing mangoes in the refrigerator before they are ripe will stall the chemical processes and prevent them from achieving full flavor potential. This home ripening process typically takes two to seven days, depending on the fruit’s initial firmness. Check the mango daily for softness and fragrance to avoid overripening.
Proper Storage for Peak Flavor
Once a mango is ripe, its shelf life at room temperature is short, often only a few days before decay begins. Refrigeration is necessary to slow metabolic processes and preserve the fruit. A whole, ripe mango can be stored in the refrigerator for five to seven days.
Refrigeration extends the storage window, but it may slightly dull the mango’s tropical flavor. For maximum enjoyment, consume the fruit within a few days of refrigeration. Storing the ripe mango in a crisper drawer with low humidity can further slow spoilage.
If the mango is peeled and sliced, transfer it to an airtight container and refrigerate immediately. Sliced mangoes retain quality for about three to four days. For long-term storage, cut mango pieces freeze well and can be kept in a freezer-safe bag for up to six months for use in smoothies and desserts.