Achieving a perfectly flavored mango requires precise timing. Mangoes must be picked when they reach physiological maturity while still firm on the tree. This ensures they can develop their full sweetness and characteristic aroma after harvest. Growers must observe subtle visual and physical changes to determine when the fruit is ready to ripen successfully.
Indicators of When a Mango is Ready to Pick
The most reliable sign of maturity is the development of the fruit’s shape, specifically around the stem end. Mature mangoes have “shoulders” that are fully rounded and filled out, often obscuring the stem’s connection point and making the fruit appear plump. Immature fruit looks thinner near the stem, with a less-defined, sloping shoulder.
Color is often an unreliable indicator of maturity, as many varieties, such as Keitt, remain green even when mature. However, in many cultivars, a subtle shift from dark green to a lighter, paler green or the appearance of yellow undertones signals a change in internal chemistry. Mature fruit also develops a waxy, smooth skin texture.
Sometimes, the tree itself provides the final signal, as a few mature mangoes may begin to drop naturally, a phenomenon known as “tapka.” This natural shedding indicates that the main crop is reaching peak maturity and should be harvested promptly.
Maturity Versus Ripeness
Understanding the difference between maturity and ripeness is essential for successful mango harvesting. Maturity is the point when the fruit has completed its growth on the tree and possesses the internal components needed for quality development. At this stage, the fruit is ready to be picked.
Mangoes are climacteric fruit, meaning they continue to ripen after removal from the plant, driven by ethylene gas production. Mature mangoes contain high levels of starch that convert into the sugars responsible for the fruit’s sweet flavor and soft texture during ripening. If picked too early, the fruit lacks these starch reserves and will not ripen correctly, resulting in a shriveled, sour fruit that lacks flavor.
The goal of harvesting is to pick the fruit at peak maturity—the mature-green stage—not at peak ripeness (the soft, ready-to-eat stage). Harvesting during this optimal window allows the fruit to develop its best flavor profile off the tree.
Physical Harvesting Techniques
The primary consideration during harvesting is managing the highly caustic sap that bleeds from the stem when the fruit is detached. If this resinous material runs down the skin, it causes “sap burn,” which manifests as black blemishes that spoil the fruit’s appearance. To prevent this, mangoes must be removed from the tree with a substantial portion of the stem still attached.
Sharp pruning shears or clippers are the recommended tools, aiming to leave a stem segment (pedicel) of approximately two to four inches on the fruit. Leaving this longer stem helps contain the flow of sap. Specialized picking tools, such as pole harvesters with a basket and a cutting blade, are also used to reach higher fruit.
Immediate de-sapping is necessary following removal from the tree. Mangoes must be immediately placed stem-end down to allow the sap to drain completely, preventing any contact with the fruit’s skin. This draining process is often done by hanging the fruit or placing them in trays with the stem facing down.
Immediate Post-Picking Care
After the initial sap has drained, the mangoes should be thoroughly washed to remove any residual sticky residue. This prevents delayed sap burn or the growth of fungi. Commercial operations often use a detergent or neutralizing solution, but a thorough rinse with clean water is sufficient for home harvests.
Once washed, the fruit must be allowed to air dry completely before being moved to the ripening area. Mangoes ripen best at normal room temperatures, typically between 68 and 77 degrees Fahrenheit (20–25 degrees Celsius). They should be stored away from direct sunlight, which can cause uneven ripening or “cooking” of the fruit’s surface.
For faster ripening, the fruit can be placed in a loosely closed paper bag or wrapped in newspaper. This method traps the naturally produced ethylene gas, accelerating the conversion of starch to sugar. Adding another ethylene-producing fruit, such as a banana or apple, can quicken the process, but the mangoes must be checked daily to prevent over-ripening.