How to Tell if a Mango is Ripe

Observe the mango's shape. For most mango varieties, a round or oval shape is preferred over a flat one. However, keep in mind that there are some differences among mango types.

• Ataulfo mangoes are slightly flat and oval when ripe. These mangoes are typically small in size.
• Francis mangoes are elongated and slightly S-shaped when ripe.
• Haden mangoes are round or oval and range from medium to large in size.
• Keitt mangoes are large and oval-shaped.
• Kent mangoes are also large and oval.
• Tommy Atkins mangoes are oval or elongated and usually medium to large in size.
• Alphonse mangoes are elongated.
• Edward mangoes come in both round and elongated forms.
• Kesar mangoes are typically round.
• Manila mangoes have a distinct slender shape.
• Palmer mangoes are elongated.

Examine the area around the stem. The flesh and skin near the stem should appear plump and rounded.

• When unripe, the stem end of the mango will be relatively flat. The flesh, juice, and sugars in the fruit are not fully developed. As the mango stops growing and begins to ripen, it swells internally, causing the stem end to rise slightly instead of remaining flat as when it was green.

Do not judge a mango's ripeness solely by its color. A red hue often indicates sun exposure rather than ripeness. Additionally, the color of a ripe mango varies by variety. You should not rely solely on color to determine if a mango is ripe. However, if you want to consider color as an additional factor, first learn what colors ripe mangoes of different varieties typically display.

• Ataulfo mangoes turn deep yellow when ripe.
• Francis mangoes display a mix of green and yellow when ripe. The green tint on the yellow skin fades, becoming more yellow. Note that some fruits may remain green even when ripe.
• Haden mangoes transition from green to yellow when ripe. This variety may also develop red tones, but red is not a definitive indicator of ripeness.
• Keitt mangoes remain green even when ripe.
• Kent mangoes mostly stay dark green when ripe but often develop yellow hues or spots.
• Tommy Atkins mangoes show no clear color indicators. When ripe, their skin remains yellow-green, turning deep yellow or reddish.
• Alphonse mangoes range from purple to deep yellow when ripe.
• Edward mangoes have pink, yellow, or a mix of both colors on their skin.
• Kesar mangoes may stay green when ripe but often develop yellow tones.
• Manila mangoes typically turn yellow-orange when ripe, though some may develop pink hues.
• Palmer mangoes can display various colors, often purple, red, yellow, or a mix of all three.

Look for speckles on the mango's skin. While not always a definitive sign, the presence of small brown spots on the skin may indicate ripeness.

• A mango without speckles can still be ripe, especially depending on the variety. Do not rely solely on speckles to judge ripeness.
• Some varieties, like Kent, may have yellow spots instead of brown.

Choose a fragrant mango. Smell the area around the stem carefully. If you detect a strong, sweet fruity scent, the mango is likely fully ripe.

• Smell the mango near the stem end. The aroma is strongest here, giving you an accurate sense of the fruit's ripeness.
• The mango's fragrance should evoke its taste. Smell and taste are closely linked, and the scent of something greatly influences its flavor.

Avoid mangoes with a sour or alcoholic smell. If you detect a sharp, sour odor near the stem area, it indicates the mango is overripe and starting to spoil.

• Mangoes have a high sugar content compared to other fruits. When they begin to spoil, they naturally ferment, producing a sour, alcoholic smell. This also suggests the mango is overly ripe and will likely taste sour, similar to its odor.

Gently press the mango. When you apply light pressure to the side of the mango, the flesh should yield slightly, indicating ripeness.

• If the mango doesn’t yield at all or feels rock-hard, it’s not yet ripe enough to eat.
• However, a mango that feels mushy is also undesirable. If the skin breaks under light pressure from your fingertip, the mango is overripe.
• To avoid bruising the mango, use the palm of your hand to press it instead of your fingertips. Hold the mango in your palm and gently squeeze it using the base of your hand.

Feel the mango's skin. Run your fingertips lightly over the surface of the mango. Typically, the skin of a ripe mango will have slight wrinkles.

• However, note that a mango without wrinkles can still be ripe.
• A mango with deep wrinkles across most of its skin is usually overripe.
• Ataulfo mangoes are known for their wrinkled skin when ripe. Other varieties may have subtle wrinkles or remain smooth even when ripe.

Assess the mango's weight. Lift the mango and gauge its weight in your hand. A ripe mango will feel heavier for its size compared to an unripe one.

• For a more accurate comparison, weigh a potentially ripe mango against one you know is unripe. An unripe mango will be significantly lighter, especially if it’s the same variety and size. If both mangoes feel equally heavy, the one you’re testing is likely unripe.

Place the mango in a brown paper bag. While this step is optional, the mango will ripen faster when enclosed in a bag.

• Fruits naturally produce ethylene gas as they ripen. This hormone accelerates the ripening process, and the brown paper bag traps the ethylene gas released by the mango.
• You can speed up the ripening process further by adding an apple or banana to the bag, as these fruits emit high levels of ethylene gas.

Leave the mango out at room temperature. Check the mango daily using the methods described above to determine if it has ripened.

• The ripening process can take anywhere from 2 to 7 days, depending on how green the mango initially was.
• Do not refrigerate unripe mangoes. Cold temperatures significantly slow down ripening, and green mangoes may spoil in the fridge before they have a chance to ripen.

Store ripe mangoes in the refrigerator. Ripe mangoes should be eaten immediately or refrigerated for up to 5 days.

• While cold temperatures are the enemy of unripe mangoes, they are ideal for ripe ones. If left at room temperature, a ripe mango will begin to spoil within a day. However, refrigeration preserves its ripeness and freshness for at least 4 to 5 days.