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REFRIGERATION

Food storage

How to store mangoes

Mango is a tropical fruit and is sensitive to chilling injury. Post-harvest research generally places the safe lower limit for whole mangoes at about 10–13 °C, depending on variety and ripeness. Below that, fruit may ripen unevenly, show skin pitting and grey patches, and lose flavour. Unripe and ripening mangoes are therefore best held around +12 to +13 °C, which is warmer than a standard fridge. Fully ripe fruit can tolerate cooler holding for a short time. Once cut, mango becomes a ready-to-eat food and needs chilling at 0 to +4 °C.

  • Chilled+12 to +13 °C (whole, unripe)
  • Frozen−18 °C or colder (pulp, cut)
  • Humidity85–90% RH

Do

  • Ripen mangoes at cool room temperature, in single layers, away from direct sun.
  • Check daily and move ripe fruit to use or sale first.
  • If you have a cool room or cabinet that can be set around 12–13 °C, use it to slow ripening.
  • Store cut mango, mango pulp and mango-based desserts at 0 to +4 °C in covered containers.
  • Freeze mango pulp or cubes in portions for off-season use.
  • Wash the skin before cutting so sap and dirt do not pass onto the flesh.

Avoid

  • Do not put unripe mangoes in a 4 °C fridge; they may never ripen properly.
  • Do not use fruit that shows mould or fermented smell near the stem.
  • Do not stack mangoes deeply; they bruise.
  • Do not keep cut mango out on a counter for dessert or chaat service.
  • Do not seal mangoes in plastic bags; trapped moisture and heat speed up rot around the stem end.

In Indian conditions

India is the world's largest mango producer, and in season, restaurants, juice bars and sweet shops buy huge quantities. In summer heat, mangoes ripen fast and over-ripen within days. Some kitchens freeze pulp at the peak of the season for aamras, mango lassi and desserts year-round. Use buying patterns that match ripening, such as staggered deliveries. Customers associate artificially ripened fruit with risk; FSSAI has warned against calcium carbide ripening, so buy from reputable suppliers and use approved ripening methods.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.