Storing Alphonsos like a pro
Alphonso mangoes are delicate creatures. The wrong temperature, the wrong stacking, even the wrong neighbours in the fruit basket — any of it can dull their aroma and turn premium fruit into average fruit.
The story
Alphonsos are harvested green and travel from Ratnagiri orchards to your doorstep over 24–72 hours. They're at their most vulnerable in the first 48 hours after delivery, when ripening accelerates and bruises spread fastest. Treat them like ripe peaches, not apples.
Steps
- 1
Unbox the moment your delivery arrives. Open the box, remove all packaging, and let the fruit breathe — air circulation prevents condensation and rot.
- 2
Lay them stem-down on a tray lined with newspaper or a clean cotton cloth. This stops sap from leaking and staining the skin.
- 3
Store at room temperature (20–25°C), away from direct sunlight, heat sources, or strong-smelling foods (mangoes absorb odours).
- 4
Check daily. They're ready when they yield to gentle pressure near the stem and smell strongly fragrant.
- 5
Once ripe, move to the crisper drawer of the fridge for up to 4–5 days. Place them on a paper towel — never in a sealed bag.
- 6
Bring back to room temperature for 20 minutes before eating. Cold mango flesh tastes flat — warmth releases the aroma.
Variations
- •For longer storage: peel ripe mangoes, dice the flesh, freeze flat on a tray, then transfer to a zip bag. Lasts 6 months and is perfect for smoothies and lassi.
- •Pulp storage: blend ripe pulp smooth, freeze in ice cube trays, then bag. Drop a cube into yogurt or oats year-round.