Keep unripe mangos at room temperature (Hot & Dry place). Mangos shouldn’t be refrigerated before they are ripe.

Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.

To speed up ripening, place mangos in a paper bag like newspaper etc. at room temperature.

Once ripe, mangos should be placed to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.

Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months. (LikeYummy Use in Winters)

  • Optimum mango ripening temperature is 70-75 F. Optimum relative humidity is 80-90%.
  • Do not refrigerate the mango before it ripens. Refrigeration interferes with the ripening process. Never freeze a mango as freezing will stop the ripening process.

If a ripe mango is frozen, when brought at room temperature, tissue deterioration will be very quick.

  • Mango can be refrigerated after it ripens to increase its shelf life. However, the mango holds best at a temperature of 50-55 F. Different ripe mangoes however respond differently to refrigeration. Alphonso mango generally holds better and survives a few days. Fully ripe Kesar mango however has a very high sugar content and generally the sugar separates out from the pulp inside the mango. It is best to refrigerate mangoes before it is fully ripe.

Avoid moving ripe mango in and out of the refrigerator. Ideally the ripe mango should be taken out of the refrigerator only for consumption. Ensure that the mango does not freeze when it is in the referigerator. Following is a picture of a cold damaged mango. The survival of this mango is in the hands of God. Although it looks bad, it could still taste good. But mostly, it will only achieve a fraction of its peak aroma and flavor.

  • Small black spots generally show that the mango is sweet and has good sugar content. It is generally not an indicator of problem with the fruit, but use your judgement to make the distinction.
  • Following is a picture of a very sweet mango. The small black spots actually indicate high sugar content, but unfortunately, the mango caught infection at the eye. The deterioration happens inside the tissue and there is a clear demarkation. Use the same judgement you use to judge any other produce item when dealing with this mango.
  • Paksitani mango is very sweet and it turned yellow in few days


  • Mango ripens well in a dark place at the proper temperature and humidity. You can leave it in the special packing clearancematerial it is packed in, but place it in a warm place. Some people place it in a brown bag with bananas. Bananas release gases during ripening which accelerate the ripening process of a mango.
  • MANGO NEEDS TO BREATHE as it ripens- do not choke it in non-breathing material. Also constant poking can result in uneven ripening of the mango as dents prevent the free flow of nutrients in the mango which is vital for it to ripen properly.
  • If conditions are such that the mango does not ripen within 7-days of arrival, this considerably increases the chance of the mango catching infection and not ripening properly.
  • We treat our mango with love and respect. By following the above common sense directions, you can experience the heavenly taste of this fruit.
  • Still why my ripe mango is better than yours- Good Karma always helps!!

Mango is known as the king of fruits. It is regarded as the most heavily consumed fruit in the world. It is the national fruit of India, Pakistan and Phillipinas.