Mangos are climacteric fruits that continue to ripen after harvest, so picking begins before the fruit is soft and ready to eat. This stage, known as physiological maturity, requires a precise balance: harvesting too early results in a flavorless, starchy fruit, while waiting too long increases the risk of damage or spoilage. The goal is to pick a fruit that is fully mature but still firm, ensuring it develops its full sugar content and characteristic aroma during the final ripening phase off the tree.
Visual Clues for Mango Maturity
The first indication of a mango’s readiness comes from its physical appearance on the branch, specifically the shape and fullness of the fruit. The most reliable visual sign of physiological maturity is the development of the “shoulders,” the area immediately surrounding the stem attachment point. As the mango matures, these shoulders become full and rounded, often appearing slightly raised above the stem connection point. This change in shape signals that the fruit has accumulated sufficient carbohydrates to ripen properly.
Growers also look for a transition in the skin’s surface texture from a glossy, smooth appearance to a duller, waxy finish. However, color is a highly variable and sometimes misleading indicator of maturity. Many popular mango varieties, such as Keitt and Kent, remain largely green even when ready for harvest. While some varieties do develop a yellow or red blush, this coloring is often a result of sun exposure rather than internal readiness. Focusing solely on skin color can lead to picking an immature fruit that will fail to develop a rich, sweet flavor.
Essential Non-Visual Readiness Tests
Confirming maturity requires hands-on inspection, moving beyond what can be seen from a distance on the tree. One indicator is the scent, which develops at the stem end as starches convert to sugars. A mature mango, even if hard, will emit a sweet, strong, and distinctly fruity aroma when smelled near the stem.
The firmness of the fruit also provides a clear signal, although a mature mango should still be quite firm to the touch. The skin should feel slightly smoother or softer than an immature fruit, but it must not yield easily to pressure. If the mango feels squishy or soft when gently squeezed, it is already fully ripe and must be consumed immediately to avoid spoilage.
A final check relates to the stem’s reaction upon detachment. When a mango is at the correct stage of maturity, the pedicel (fruit stem) will exude a clear, sticky, milky sap when cleanly cut or broken from the branch. This flow of sap confirms the fruit is physiologically mature.
Proper Harvesting Techniques
Removing the fruit from the tree correctly protects both the mango and the picker from the caustic sap. Mango sap contains urushiol, which causes skin irritation and burns the fruit’s skin, leaving black lesions known as sapburn. To mitigate this damage, the fruit should be removed with a short piece of stem (one to two inches long) still attached. This attached stem acts as a plug, slowing the flow of sap onto the fruit’s surface.
Using sharp pruning shears or a specialized picking pole with a cutting blade is preferable to pulling the fruit, which can tear the skin or snap the stem too close to the mango body. The goal is a clean cut that allows the sap to drain away from the fruit’s skin.
Immediately after harvesting, the fruit should be placed in a cool, shaded area and allowed to “weep” or drain any remaining sap. In commercial operations, the stem is often trimmed closer, and the fruit is washed in a neutralizing solution, like a mild detergent, to remove any residual sap that could cause post-harvest damage. This quick action preserves the fruit’s appearance and storage life.
How to Ripen Mangos After Picking
Since mangos are picked when mature but hard, the final stage of ripening takes place indoors at room temperature. The fruit should be stored in a single layer, out of direct sunlight, where it will naturally soften and sweeten over the course of several days. This allows the fruit’s natural ethylene production to drive the ripening process.
To accelerate this process, the fruit can be placed in a brown paper bag, which traps the naturally produced ethylene gas around the mango. Placing a ripe apple or banana in the bag will increase the concentration of ethylene, further speeding up ripening. Once the mango yields to light pressure and has a strong, sweet aroma, it is fully ripe and can be moved to the refrigerator to slow further softening.