Tropical mango fruits have sweet yellow flesh inside an inedible rind. The fruits are harvested under ripe and then ripened off the tree before use. Choose firm fruits with no visible bruises when purchasing or harvesting mangoes. Typically mangoes have skin colored green with blushes of pink and yellow. Skin color doesn't indicate ripeness, and a green fruit is no less ripe than a yellow or pink one. Mangoes usually still require ripening at home regardless of their color.
Place the mangoes in a paper bag. Roll the top of the bag to close it. The bag traps the gas produced by the fruit during ripening and helps speed the remainder of the ripening process.
Set the bag in a location with temperatures between 70 and 75 degrees Fahrenheit, such as on a kitchen counter. Cooler temperatures delay the ripening of the fruit.
Check the mangoes for ripeness every one to two days during the ripening process. Press the mango gently with your thumb. If the fruit remains firm but indents slightly under pressure, it is ripe. Mangoes typically take between three and eight days to ripen.
Store ripened whole mangoes in the refrigerator for up to five days. Store cut mangoes in the fridge for up to four days.