The Ultimate Guide: How to Ripen and Pick Mangoes (Alphonso & Kesar)
Mastering how to ripen and pick mangoes is the secret to avoiding sour fruit during the Indian summer. Mango season is the most anticipated time of the year in India, but nothing is more heartbreaking than cutting into a premium Alphonso only to find it sour, or throwing away a Kesar because you thought the green skin meant it wasn’t ripe.
At Berrydale Foods, we believe that enjoying a mango is an art. Whether you are a fan of the royal Alphonso, the sweet Kesar, or the mighty Banganapalli, this guide will teach you exactly how to ripen and pick mangoes like a true expert.
How to Ripen and Pick Mangoes: The “Touch & Smell” Test
Unlike apples or pears, different mango varieties ripen differently. A color that indicates “ripe” for one variety might mean “raw” for another. Knowing how to ripen and pick mangoes starts with understanding these unique signs.
1. Identify Ripe Alphonso (Hapus)
The Alphonso is tricky.
The Smell: This is the #1 indicator. A ripe Alphonso will have a powerful, sweet aroma near the stem. If there is no smell, it isn’t ready.
The Touch: Gently press the top of the fruit (near the stem). It should yield slightly, like a ripe peach. If it’s rock hard, it needs more time.
The Look: Don’t be fooled by redness. A ripe Alphonso should be a rich golden yellow.
2. Identify Ripe Kesar (The “Ugly” Duckling)
Kesar Mangoes are often misunderstood.
The Confusion: Kesar often retains a greenish tinge even when fully ripe. Do not wait for it to turn completely yellow, or it might spoil inside.
The Test: Rely on the squeeze test. If it feels soft and smells like saffron (Kesar), it is ready to eat.
3. Store Banganapalli Mango (Safeda)
The Look: These should be a uniform, bright yellow.
The Skin: Banganapalli has very thin skin. It is ready when the skin starts to look slightly shiny and feels soft all over.
The Art of Ripening Mangoes at Home
Did you buy a box of semi-ripe mangoes? That is actually the best way to buy them! It ensures they don’t get squashed during transit. Here is the best method for how to ripen and pick mangoes perfectly at home.
The Hay Method (Traditional)
This is how we do it at the Berrydale Foods farms.
Take a cardboard box.
Line it with dry hay or layers of newspaper.
Place the mangoes in a single layer (do not stack them).
Cover with more hay/paper and close the box.
Check daily. The trapped ethylene gas will ripen them perfectly in 2-4 days.
The “Rice Container” Hack (Fastest)
Need a mango ready for dinner? Bury the unripe mango deep inside your container of raw rice. The rice traps ethylene gas effectively, speeding up the process. It can ripen a fruit in 24-48 hours!
Troubleshooting: Kesar Mango Black Spots and More
Many customers panic when they see a spot on their fruit. Let’s debug these common issues.
Issue #1: Kesar Mango Black Spots
Verdict: Usually Safe.
The Truth: As mangoes ripen, their sugar content rises. Small black specks on the skin (especially on Banganapalli and Kesar) are often just “Sugar Spots.” They indicate the fruit is intensely sweet. If the Kesar Mango Black Spots are small and not mushy, the fruit is safe to eat.
Issue #2: Spongy Tissue (The Alphonso Curse)
Verdict: Inedible (but natural).
The Truth: Sometimes, when you cut an Alphonso, you find a white, corky, tasteless patch inside. This is a physiological disorder called “Spongy Tissue.” Scoop out the white part; the rest is safe.
Summary: Mastering Mangoes Made Easy
| Variety | Ripening Cue | Best Use | Storage Life (Ripe) |
| Alphonso | Sweet smell + Golden color | Slices / Gifting | 3-4 Days |
| Kesar | Saffron smell + Soft touch | Aamras / Pulp | 4-5 Days |
| Banganapalli | Uniform yellow + Shiny skin | Cubes / Salads | 3-4 Days |
Conclusion
Now that you understand how to ripen and pick mangoes like a pro, you don’t have to worry about black spots or green skin. You are ready to handle any variety that comes your way.
The best way to avoid bad mangoes is to buy from a trusted source. At Berrydale Foods, we hand-grade every single fruit. We check for size, maturity, and skin health before packing, ensuring you get export-quality mangoes delivered to your door.
Ready to taste the difference?
👉 [Shop Our Fresh Mango Collection Here]
Frequently Asked Questions (FAQ)
Here are the most common questions we get at Berrydale Foods about handling fresh mangoes.
Q: Can I ripen mangoes in the sun? A: No! Direct sunlight will sunburn the fruit, causing the skin to shrivel and the flesh to ferment. The best way to ripen mangoes is in a dark, warm place (like a cupboard or a hay box) at room temperature (25°C – 30°C).
Q: Why is my mango sour even though it is yellow? A: This usually happens if the fruit was harvested too early (immature harvest). Once a mango is picked, it can soften, but it will not develop more sugar. At Berrydale Foods, we only harvest mangoes when they reach full maturity to guarantee sweetness.
Q: Is it safe to eat mango skin? A: It depends on the variety. For thin-skinned varieties like Himayat (Imam Pasand), the skin is edible and not bitter. For Alphonso, the skin is thick and contains urushiol (a natural sap), which can be bitter and irritating, so it is best peeled.
Q: How do I store cut mangoes? A: Once cut, mangoes must be refrigerated. Place the cubes or slices in an airtight container to prevent them from absorbing fridge odors. They will stay fresh for up to 2 days.
Q: What is the fastest way to ripen a rock-hard mango? A: The “Paper Bag” or “Rice Container” method is fastest. Place the mango in a brown paper bag with a ripe banana or apple. These fruits release extra ethylene gas, which signals the mango to ripen faster—often within 24 hours.
Q: My mango has wrinkles on the skin. Is it bad? A: Not at all! A slightly wrinkled mango (especially Alphonso) is often the sweetest. It means the fruit has lost some moisture, concentrating the sugars inside. This is the perfect stage for making Aamras or smoothies.