What to do if mango is not ripe?

November 19, 2025 •

4 min read

According to the National Mango Board, unripe mangoes should never be refrigerated. Knowing what to do if mango is not ripe is key to enjoying this tropical fruit at its best, transforming a hard, uninspiring piece into a sweet, juicy delight with a few simple techniques.

Quick Summary

This guide covers several proven methods to ripen an unripe mango naturally and quickly, including the paper bag, rice, and companion fruit tricks. It also explains how to use an unripe mango for cooking and how to store a ripe one to maintain its freshness.

Key Points

Embrace Ethylene Gas: The key to ripening mangoes at home is trapping their natural ethylene gas using methods like a paper bag, newspaper, or rice.
Avoid the Refrigerator: Never store unripe mangoes in the fridge, as the cold temperatures stop the ripening process completely.
Fastest Method: Burying a mango in uncooked rice or popcorn kernels is the fastest way to ripen it, often taking less than a day.
Slow and Sweet: For the best flavor, allow the mango to ripen slowly on the counter, a process that can take several days.
Use an Unripe Mango: If you accidentally cut a green mango, use its tartness in cooked dishes, chutneys, or salads instead of waiting for it to soften.
Store Ripe Mangoes Correctly: Once ripe, move mangoes to the refrigerator to slow down further ripening and extend their shelf life.

Why Do Mangoes Ripen After Picking?

Before exploring the methods for ripening, it's helpful to understand the science behind it. Mangoes are a 'climacteric' fruit, meaning they continue to ripen after they are harvested. This process is driven by the release of ethylene gas, a natural plant hormone that triggers ripening. Trapping this gas in a confined space is the secret behind many at-home ripening hacks. This also explains why you should avoid putting unripe mangoes in the refrigerator, as the cold air halts ethylene production and stops the ripening process entirely.

The Paper Bag Method

One of the most popular and effective ways to ripen a mango quickly is by placing it in a paper bag.

Place one or more unripe mangoes inside a brown paper bag.
Fold the top of the bag over to trap the ethylene gas but leave a small gap for ventilation to prevent mold.
Store the bag in a warm spot, like your kitchen counter, and check for ripeness daily.
To speed up the process even more, add an ethylene-releasing fruit like a ripe banana or apple to the bag.

The Rice or Popcorn Kernel Method

An ancient trick from India, submerging a mango in a bowl of uncooked rice or popcorn kernels is a very fast ripening method.

Bury the unripe mango completely in a container of uncooked rice or popcorn kernels.
The grains trap the ethylene gas very efficiently, accelerating the ripening process dramatically.
This method is extremely effective, so check the mango every 6-12 hours to prevent over-ripening.

The Companion Fruit Method

If you have other climacteric fruits on hand, you can use their natural ethylene emissions to your advantage.

Place the unripe mango in a fruit bowl with other ripe fruits like bananas, apples, or avocados.
For even faster results, combine this method with the paper bag trick by placing both the mango and the companion fruit in the bag.

The Newspaper Wrap Method

Similar to the paper bag, wrapping a mango in newspaper is another time-tested way to ripen it naturally.

Wrap each individual mango in a sheet of newspaper.
Place the wrapped mangoes in a warm, dry spot and check them daily.
The newspaper helps trap the ethylene gas around the fruit, speeding up maturation.

The Room Temperature Method

If you are not in a hurry, simply leaving the unripe mango on your kitchen counter at room temperature is the most natural approach. It may take several days, but the mango will ripen on its own, developing a sweeter flavor than artificially sped-up fruits. The National Mango Board advises against refrigerating unripe mangoes as it halts the ripening process.

Comparison of Mango Ripening Methods

To help you decide the best approach, here is a comparison of common ripening methods.


Method	Ripening Speed	Flavor Development	Best For...	Notes
Room Temperature	Slowest (2-7 days)	Excellent	Patience is a virtue	The most natural and reliable method for best flavor.
Paper Bag	Medium (1-4 days)	Very Good	Balancing speed and flavor	A classic, balanced approach that controls gas.
Rice/Popcorn	Fastest (6-24 hours)	Good to Fair	Quick ripening needs	Can cause fruit to become too soft or slightly bland if left too long.
Companion Fruit	Medium (1-2 days)	Very Good	Small batches	Effectively concentrates ethylene gas for faster ripening.
Microwave	Instant (seconds)	Poor	Emergency only	Results in poor flavor and texture; generally not recommended for eating raw.

What if you cut into an unripe mango?

If you've already sliced into a mango only to discover it's rock-hard and sour, all is not lost. While the ripening process is mostly halted once cut, you can still use the pieces. Unripe mango has a tart, slightly starchy flavor that is fantastic for cooking. Consider these options:

Make a Chutney: The acidity of green mangoes is perfect for a vibrant, tangy chutney.
Add to Salads: A grated or finely diced unripe mango adds a zesty crunch to salads, similar to how green papaya is used.
Pickle It: Unripe mango is a staple ingredient for many pickles, and its firm texture holds up well to brining.
Cook into a Curry: Use the tangy pieces in a savory curry for an added layer of flavor.

Storing a Ripe Mango

Once your mango has reached perfect ripeness—soft to the touch with a sweet, fruity aroma near the stem—it's time to enjoy it. To prolong its freshness, move the ripe mango into the refrigerator. A whole, ripe mango can last for up to five days in the fridge. If you've already cut it, place the cubes or slices in an airtight container and refrigerate for up to several days, or freeze for up to six months for future smoothies.

Conclusion

Dealing with an unripe mango doesn't have to be a disappointment. By leveraging the fruit's natural biology, you can patiently or quickly guide it to peak ripeness using simple household materials like a paper bag or a bowl of rice. For those who can't wait, an unripe mango offers its own unique culinary possibilities in cooked dishes and salads. With these methods, you'll never have to discard a perfectly good mango again, ensuring you get to enjoy its sweet, juicy flavor at its prime. Find out more about how climacteric fruits ripen.

Frequently Asked Questions

It generally takes between two and seven days for an unripe mango to ripen on the counter at room temperature. The exact time depends on the initial ripeness of the fruit and the surrounding temperature.

Once a mango is cut, the ripening process largely stops. You can try to make it slightly sweeter by placing the covered pieces in a paper bag at room temperature for a day, but the taste and texture will not fully develop.

The fastest way is to place the mango in a container of uncooked rice or popcorn kernels. This method traps the ethylene gas most efficiently and can ripen the mango in as little as 6 to 12 hours.

Yes, it is perfectly safe to eat an unripe mango. They have a tart, sour flavor and a firm, starchy texture, making them ideal for cooking into chutneys, curries, or adding to salads.

This likely happened because there was not enough ventilation, which trapped too much moisture along with the ethylene gas. Always leave a small opening in the paper bag to allow for some air circulation and prevent mold.

To check for ripeness, use both touch and smell. A ripe mango should yield slightly to gentle pressure and emit a sweet, fruity aroma, especially near the stem. Don't rely on color alone, as some varieties stay green when ripe.

No, you should not ripen a mango in a plastic bag. Plastic bags trap both ethylene gas and moisture, which can lead to mold and rot. Always use a paper bag, which allows for better air circulation.