How Long Do Mangoes Last?

You’ve bought some mangoes for the first time. You started unpacking them and realized you don’t know much that about this fruit. How long do mangoes last?

If that’s your experience, don’t worry. Mangoes are quite similar to other tropical fruit, like avocados or papayas. If you know a thing or two about either, everything below will sound familiar.

If not, no problem. In this article, I cover all you need to know about the mango fruit, so once you’re done, you’ll know exactly what to do with yours.

To start things off, let’s discuss the differences between ripe and unripe mango. You need to know which is which before we can continue.

Mango slices in a bowl
Mango slices in a bowl

How To Tell If Mango Is Ripe?

To know where to put your mangoes, you first need to know if yours are ripe or not.

So, how to tell if a mango is ripe? There are a couple of things to look at:

  • Feel. Feel is what you should focus on. The mango should be one the softer side, but not mushy. In other words, the fruit should give a little to gentle pressure.
  • Color. The fruit should be mostly yellow to red (like the one I photographed for this article). There shouldn’t be any dark green, although some greenish or green-going-yellow parts might be present.
  • Smell. Sometimes the stem gives a fruity smell, which indicates that the mango is ready for consumption. Mine didn’t smell like much, though, and the fruit was perfectly fine.
Tip

When assessing ripeness, you should first and foremost consider how the fruit feels in hand. If it feels right, but the color isn’t quite there yet, consider it ripe anyway.

Whole mango
A whole ripe mango

How Long Do Mangoes Last?

Now that you know if your mangoes are ripe, we can discuss their shelf life.

For an unripe mango, the time it takes to ripen can be anywhere between a day and seven days. It all depends on the fruit. One that’s uniform green and firm to the touch will take much longer to mature than one that’s already yellowish and somewhat soft in some areas.

When it comes to ripe mangoes, they should last at least 5 days in the fridge ([MR]). Obviously, you might get an extra day or two if yours wasn’t fully ripe before you moved it to the refrigerator.

Mango in chicken salad
Mango in chicken salad

If you happen to have some mango cubes or slices, they should last a couple of days in the fridge, too ([MR]). Of course, the whole fruit lasts longer than peeled and cut pieces.

If those periods aren’t long enough for your needs, you can freeze mango for up to six months ([MR]). You’ve probably seen frozen mango in freezers in supermarkets, and there’s no reason you can’t do that yourself.

Room temperatureFridge
Unripe mango1 – 7 days until ripe
Ripe mango2 – 3 days5 days
Cut mango3 – 4 days

Please note the periods in the table above are only estimates.

Peeling mango with a knife
Peeling mango with a kitchen knife

How To Store Mangoes

You’ve already got a couple of hints about storing mango in the previous section. Let’s expand on that.

When it comes to storing unripe mangoes, a paper bag at room temperature is the way to go ([MR]). Of course, the fruit can also sit on the counter or in a fruit basket. Just make sure it’s not in direct sunlight.

If you need to speed up the maturing of the fruit, that paper bag will be useful. It’ll help trap the ethylene gas that the fruit produces, which aids the ripening process.

To accelerate things up even further, put in a tomato or avocado inside that bag to get even more ethylene ([CMR]). You can also add an apple or a banana, or any other fruit or vegetable that produces the mentioned gas.

Last but not least, check mangoes for ripeness every day or two.

For a ripe mango, the fridge is the best option. That’s because mangoes continue to ripen at room temperature ([MR]), which shortens their shelf life. The whole fruit can sit in the fridge without any extra packaging.

When it comes to sliced mango, put the pieces in an airtight container and throw it into the fridge. As easy as that.

Mango pit
Cut out mango pit

How To Tell If a Mango Is Bad?

Knowing if a mango is spoiled or not is no rocket science. All the signs are pretty clear. Here are a couple of most common ones:

  • Mushy flesh. A ripe mango is a bit soft to touch, but far from mushy. If yours has gone this far, it’s probably best to discard it. Same thing if there are any large sunken spots.
  • Oozing liquid. That mango is gone, throw it out.
  • Large black areas on the skin. If the fruit starts to turn black, it’s quite apparent it’s overripe and no good. Please note that a couple of black dots here and there are just fine. Mine had several, and the fruit’s flesh was perfectly fine. Just look at the photo below.
  • Mold. This is pretty obvious.

Last but not least, if you feel like there’s something wrong with the fruit, like it tastes or smells weird, throw it out. Your senses are quite good at figuring out if a piece of fruit is edible or not. Listen to them!

Mango black spots
Some black spots near the stem of the mango, nothing unusual

How To Cut Mangoes

Cutting and preparing a mango is, at its core, finding the pit and cutting around it.

The pit is the white-ish part inside the fruit. You can see it in one the photos above.

It’s not like an avocado pit or the seeds in an apple. It’s sort of merged with the rest of the flesh, and removing it isn’t that easy. Basically, you cut out as much of the soft flesh as you can, and leave the rest.

When it comes to ways of cutting the mango, there are several options. Some of the most popular ones are:

  • Peel and slice. Peel the whole fruit, then slice lengthwise until you get to the pit. Repeat the same from the other side.
  • Cut out the middle part first. Grab the fruit and cut it lengthwise about half an inch (depending on the fruit wise) from the center on both sides. The middle part is the pit. Grab a teaspoon and eat the flesh from the two halves ([CMC]). You can also try and remove some from the middle piece, if possible.
Chicken salad ingredients
Chicken salad ingredients: chicken, salad mix, mango, and walnuts

Sources