✔ Updated · paper bag, banana and rice methods + ripeness and storage guide
How to ripen a mango comes down to one thing, and it’s the trick I use every week: trapping the ethylene gas the fruit gives off naturally.
The fastest way to ripen a mango is to put it in a loosely closed paper bag with a ripe banana or apple and leave it at room temperature. The trapped ethylene gas usually softens and sweetens a firm mango in 1 to 2 days. On the counter alone it takes 2 to 7 days. Never refrigerate a mango until it's ripe.
- Paper bag + banana: fastest, about 1 to 2 days.
- Paper bag or newspaper: about 2 days.
- Bowl of uncooked rice: about 1 to 3 days.
- Counter at room temperature: 2 to 7 days.
Mangoes keep ripening after they're picked, so a hard, sour mango from the store will turn soft, sweet and fragrant on your counter, and faster if you help it along. Here are the methods that really work, ranked from fastest to slowest, plus how to tell when your mango is ready, how to store it and what to do with one that's still green.
Why Mangoes Ripen After Picking
Mangoes are climacteric fruits, like bananas, avocados and peaches. They store starch, and once they're picked they keep converting it into sugar, helped along by ethylene, a natural ripening gas the fruit releases. As a mango ripens, its flesh softens, its acidity drops, its aroma gets stronger and its sweetness rises.
That's why every ripening trick works the same way: keep the mango warm enough to ripen and trap its ethylene (or add extra from a banana or apple) so the process speeds up. It's also why a mango can be ripened at home while a pineapple, which doesn't ripen after picking, can't. See how to ripen a pineapple for the difference.
How to Ripen a Mango Fast: 5 Methods That Work
Use these on a firm, unripe mango with no bruises or soft spots. Check it once a day by gently squeezing and smelling the stem end. I check mine every morning when I make coffee.
- 1. Paper bag with a banana or apple (1 to 2 days). Put the mango in a paper bag with a ripe banana or apple, both of which release plenty of ethylene. Fold the top over loosely and leave it at room temperature, out of direct sun. This is the fastest reliable method.
- 2. Paper bag on its own (about 2 days). The bag traps the mango's own ethylene. Add two or three mangoes to one bag and they'll help each other ripen.
- 3. Wrap in newspaper (about 2 days). If you don't have a paper bag, wrap each mango loosely in a sheet or two of newspaper. Don't wrap too tightly, and check daily for moisture.
- 4. Bury in uncooked rice (1 to 3 days). A traditional method in India and Southeast Asia: nestle the mango in a bowl or bin of uncooked rice (or popcorn kernels) so it's fully covered. The grain traps ethylene around the fruit. Check it every 12 hours, as it can ripen quickly.
- 5. Leave it on the counter (2 to 7 days). The slowest but simplest way. Keep the mango at room temperature, ideally 65 to 75°F, stem end up, in a fruit bowl away from heat and sunlight.
What Doesn't Work
- The microwave. Heating a hard mango for a few seconds makes it warm and a little softer, but it doesn't ripen it. The flesh stays sour and starchy, and it can turn mushy at the edges.
- Plastic bags. They trap moisture along with the gas, which encourages mold and rot. Use paper.
- Refrigerating an unripe mango. Temperatures below about 50°F (10°C) can damage unripe mangoes, leaving them stuck hard, with gray or pitted skin and poor flavor. Ripen first, then chill.
- Chemical ripening agents. Calcium carbide, sometimes used to force-ripen mangoes commercially, is banned for this use in many countries because of safety concerns. Never use it at home; ethylene from other fruit does the job safely.
How to Tell When a Mango Is Ripe
Don't judge by color. Some varieties, such as Tommy Atkins, have red skin long before they're ripe, while Keitt and Kent mangoes can stay mostly green when ready. Use feel and smell instead:
- Squeeze gently. A ripe mango gives slightly, like a ripe peach or avocado. Rock-hard means it needs more time; very soft or mushy means it's overripe.
- Smell the stem end. A sweet, fruity aroma means it's ready. No smell usually means unripe; a sour or alcoholic smell means it's past its best.
- Check the skin. Ataulfo (honey) mangoes turn deep golden and may wrinkle slightly when perfectly ripe. A few small black freckles are normal on many varieties.
- Look at the shape. Plump, full, rounded fruit, especially around the stem, tends to be juicier than flat or thin mangoes.
How Long Mangoes Take to Ripen
| Method | Typical time | Best for |
|---|---|---|
| Paper bag with banana or apple | 1 to 2 days | Fastest results |
| Paper bag alone | About 2 days | One or several mangoes |
| Newspaper wrap | About 2 days | No bag on hand |
| Uncooked rice or grain | 1 to 3 days | Very firm mangoes |
| Counter, room temperature | 2 to 7 days | No rush |
| Refrigerator | Does not ripen | Ripe mangoes only |
How to Store Mangoes
- Unripe: at room temperature until ripe. Do not refrigerate.
- Ripe, whole: in the fridge for up to 5 days to slow further ripening.
- Cut: in an airtight container in the fridge for 3 to 4 days.
- Frozen: freeze cubes on a tray, then bag them for up to 6 months. Use them in smoothies, sorbet or baking.
- Overripe: soft, very fragrant mango is perfect for smoothies, lassi, sauces and baking. Discard any mango that is moldy, leaking or smells fermented.
What to Do with an Unripe Mango
If you can't wait, use the mango green; I love it that way. Firm, sour mango is prized in many cuisines: shred it into a Thai-style green mango salad with lime, fish sauce and chili, cook it into chutney or pickles, or simmer it into aam panna, a tangy Indian summer drink. Gently stewing chunks with a little sugar also softens and sweetens them for a quick compote.
Once your mango is ripe, try it in mango sticky rice or mochi from our Asian desserts, or find out whether mango is a citrus fruit.
Frequently Asked Questions
What is the fastest way to ripen a mango?
Put the mango in a loosely closed paper bag with a ripe banana or apple and keep it at room temperature. The extra ethylene gas from the other fruit speeds ripening, so a firm mango is usually ready in 1 to 2 days. Check it daily by gently squeezing it.
Can you ripen a mango in rice?
Yes. Burying a mango in a bowl of uncooked rice traps the ethylene gas it releases, which speeds up ripening. It's a traditional method in India and Southeast Asia and usually takes 1 to 3 days. Check the mango every 12 hours so it doesn't overripen.
Can you ripen a mango in the microwave?
No. A few seconds in the microwave warms and slightly softens a hard mango, but it doesn't convert starch into sugar, so it stays sour. For real ripening, use a paper bag with a banana or apple, which works in 1 to 2 days.
Should you put mangoes in the fridge?
Only once they're ripe. Unripe mangoes can be damaged by cold, leaving them hard and flavorless. Ripen them at room temperature, then refrigerate whole ripe mangoes for up to 5 days, or cut mango in an airtight container for 3 to 4 days.
How do you know if a mango is ripe?
A ripe mango gives slightly when squeezed and smells sweet and fruity at the stem end. Color isn't reliable, because some varieties stay green when ripe and others turn red early. Avoid mangoes that are mushy, leaking or smell sour or alcoholic.
