Mango Ripening Guide: Tips to help you spot a ripe mango
It’s easy to know when your Champagne® mango is ripe – just look at the color! As the fruit matures, it turns from green to a deep, golden yellow (refer to the ripening guide above). The mango will also get progressively softer as it ripens, which brings us to our next bit of advice: Not all mangos change color as they ripen, so the best way to tell if mangos are ripe is to squeeze them gently.
Gauging ripeness is a breeze, with a light and gentle squeeze.
When ripe, mangos feel soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the stem-end of the fruit.
If your mango is rock hard when you squeeze it (and don’t press too hard, or you’ll risk damaging the fruit), it means it is not ripe yet. Just let it sit at room temperature until it ripens (softens). You can also propel a mango’s ripening process at home by storing them in a sealed plastic or paper bag at room temperature, preferably with another ethylene-producing buddy, such as a tomato or avocado. The trapped gas will help the fruit mature quicker, naturally.
BTW, never try to ripen your mangos in the fridge, treat them like a banana!
Mangos may be refrigerated for a short while only after they are fully ripe to prolong shelf life, but never before. Do not refrigerate mangos for prolonged periods or you will risk damaging them from the inside. If you do, the flesh will start to turn dark brown inside and you will offset the flavor; this is commonly known as chilling injury.
The typical shelf life for a mango is 7-14 days, on average, but this can vary greatly, depending on storage, handling and degree of ripeness at the time of harvest.