The best way to know if your mango is ripe is to give it a gentle squeeze. If it is slightly soft, it’s ready to eat.
With Champagne® mangos specifically, color also has special meaning. Champagne® mangos change from green to a deep golden yellow when fully mature.
While color is a good indicator for assessing maturity in Champagne® mangos, you should know that some mango varieties do stay green, even when they are fully ripe. Among the mango varieties that are more prone to color change are Haden, which develop smooth yellow skin with a slight red blush, and Ataulfo, the variety of the Champagne® mango.
How to ripen a mango, you ask?
When ripe, mangos feel soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the stem-end of the fruit.
If you purchase mangos on the green (immature) side, they will likely be very hard when you try to squeeze them. Don’t sweat it, you can eat them later. If you want to know how to ripen a mango at home, simply place the mangos in a fruit basket or bowl and keep them at room temperature until they yield under gentle pressure. Use the same approach you would for a peach or plum to determine ripeness; the softer the fruit, the riper it is.
If you do not want to wait a few days to let your mangos mature, you can propel the mangos’ ripening process at home by storing them in a sealed plastic or paper bag at room temperature. Mangos, like tomatoes and avocados, produce ethylene gas; this is the fruit’s natural way of ripening. Trapping the ethylene in the bag will help the fruit mature faster.
Mangos may be refrigerated for a short while once they are fully ripe to prolong shelf life, but not before. Do not refrigerate mangos for prolonged periods or you will risk damaging them from the inside. If you do, the flesh will start to turn dark brown inside and you will offset the flavor; this is commonly known as chilling injury.
Typical shelf life for a mango is 7-14 days, on average.