We all know that the best part of a mango is that gorgeous, juicy, golden-yellow fruit inside. So, when you slice one open and see brown spots instead, it’s definitely a bit of a letdown—after all, we eat with our eyes first! But before you toss it in the compost, let’s talk about whether that mango is still worth eating.
Why is my mango turning brown?
If you find brown discoloration inside your mango, it usually boils down to a few specific reasons. Most of the time, it’s one of these culprits:
- The mango was picked way too early and never got the chance to ripen properly.
- The temperature wasn’t quite right during its long journey to the store.
- It was stored somewhere too cold (like your refrigerator).
While you can’t do much about the first two, you definitely have control over how you store them at home! I’ll dive more into why origin and transport matter so much in just a second.
Is it still safe to eat?
The short answer? Yes, as long as it still tastes good! However, keep in mind that mangos really need temperatures between 68°F and 77°F to ripen perfectly. If the fruit got too chilly during transport or storage, it might lose some of that signature sweet flavor. If you only see a few small brown spots, just trim them away with a knife and enjoy the rest of the fruit.
How to prevent brown spots
You can actually set yourself up for success while you’re still at the grocery store. Look for mangos that were harvested when they were already ripe. A good tip is to check the origin and the harvest season. “Tree-ripened” mangos are usually flown in by plane so they hit the shelves fresh. They’re a bit more expensive because of the airfare, but the quality is usually top-notch. Other mangos are picked green and spend weeks on a ship, where they’re supposed to ripen en route. If the hold gets too cold during that boat ride, the fruit can develop those brown patches inside.
Just remember: mangos are tropical beauties! They develop their best flavor at room temperature. If you have to put them in the fridge, keep it brief. Those brown spots are often just the fruit’s way of saying it’s too cold. By the way, if you have too many to eat at once, freezing mango actually works great for smoothies later on!