Mangoes that travel ripe bruise easily, so we pack ours slightly firm. The good news: a mango keeps ripening after it is picked, and with a little care your box will be perfectly sweet in two to three days.
Step by step
- Open the box straight away. Lift the mangoes out and give them some air. Remove any packing paper that feels damp.
- Keep them at room temperature. A shaded shelf away from direct sun is ideal. Do not put unripe mangoes in the fridge: cold stops ripening and can leave the flesh dull.
- Lay them in a single layer. Stacked mangoes press on each other and ripen unevenly.
- Want them faster? Wrap two or three mangoes loosely in newspaper or put them in a paper bag for a day. The natural ethylene they give off speeds things up.
- Check once a day. Move ripe mangoes to the fridge so they stay at their best.
How to tell a mango is ready
- A gentle give when you press near the stem, like a ripe avocado.
- A sweet smell at the stem end. No smell usually means it needs more time.
- Colour is not the whole story. Langra stays green even when fully ripe, while Chaunsa and Sindhri turn golden.
Once ripe, chill your mango for about an hour before eating. Cold mango tastes sweeter and cuts more cleanly.
Storing ripe mangoes
Ripe mangoes keep for three to five days in the fridge. For shakes and desserts later in the year, peel, cube and freeze the flesh in a sealed bag.
Questions about your box? Message us on WhatsApp and we will help.
