The Mango Factory wants you to get the most from your mango adventures. You will want to know how to
choose, ripen and store your mangoes once you get them home. The first step is choosing a great mango (and
we have the best). You might be surprised to learn that you shouldn’t judge a mango by color alone. Mangoes
come in a range of colors many shades of green, yellow and red and lots of mangoes show more than one
color. The colors of a mango will vary by variety, growing region and even the mangoes position on the tree.
That is because in some varieties, the red blush on the skin is an indicator of how much sun that the mango
received. Mangoes from the interior part of the tree can taste just a luscious but may have much less color.
Do not focus on color. It is not the best indicator of ripeness. Squeeze the mango gently with the pads of your fingers. A ripe mango will slightly indent as you press the pads of you fingertips into the fruit. A firmer mango would be a good choice if you do not plan to eat it for several days. Use your experience with peaches and avocados which also become soft to the touch when ripe. Ripe mangoes will often have a fruity aroma at their stem ends.
Ripening & Storage:
Keep unripe mangoes at room temperature. We ship our mangoes mature and very firm so that they will not bruise in shipping and not arrive over ripe. Never refrigerate mangoes before they are ripe. Our mangoes are picked mature and will continue to ripen at room temperature (preferably to air conditioned space rather than a hot garage), becoming sweeter and softer over 57 days. Lay them out on the counter or floor and do not leave them in the box. They will not all ripen on the same day. Once they ripen they can be moved to the refrigerator which will slow the ripening process. Whole ripe mangoes may be stored for 57 days in the refrigerator. Mangoes can be peeled, sliced or cubed and placed in an airtight container in the refrigerator several days and they can also be frozen for 6 or 7 months.
TIP: The ripening process can be sped up by placing the mango in a brown paper bag and even faster if you put an apple in with it.
Handling & Cutting:
Always use a clean sharp knife and a cutting board to cut your mangoes. The knife
should not have previously been used to cut meat or seafood. ALWAYS sanitize your hands, work area,
utensils and cutting board. Always wash mangoes before cutting. The skin of the mango should not be eaten.
The mango can be peeled or spooned out of the cheeks on each side of the seed.
For more detail and videos on ways to cut mangoes go to our website: w ww.TheMangoFactory.com for videos and mango recipes. If you ever get an unsatisfactory mango from us we will replace it or refund your money.
Caution: Some people are allergic to the sap and skin of the mango and break out similar to poison ivy. Do not
eat the skin of the mango unless you know you are not allergic to it. Once past the skin most people do not
have any reaction to the fruit and if someone who is not allergic does the preparation they can enjoy the fruit
with no problem. People that allergic can also get by with using rubber or vinyl gloves to do the peeling. Always
wash your hands thoroughly immediately after handling the mangoes. All that being said: some very sensitive
people can not eat the fruit without having a reaction.
For “Everything You Ever Want To Know About Mangoes” or to order mangoes: go to www.TheMangoFactory.com or call 239.283.0830 or email: TheMangoFactory@gmail.com or visit us at 7180 Tropical Lane, Bokeelia FL 33922 located on Tropical Pine Island Florida .