Mango season is one of India’s most awaited times of the year. But behind the golden glow of early market arrivals often hides an uncomfortable truth many mangoes are artificially ripened using chemicals like calcium carbide, commonly referred to as masala in wholesale mandis.
While it may make fruits look ripe on the outside, artificially ripened mangoes often lack flavour, spoil quickly, and in some cases, may pose health risks especially for children, pregnant women, and the elderly.
Here’s how to protect your family and make sure you’re bringing home mangoes that are naturally ripened and safe to eat.
1. Color Looks Too Perfect, Too Even
Naturally ripened mangoes show a mix of green, yellow, and slight blotching as they ripen from the stalk outward. Artificially ripened ones often appear uniformly yellow or orange.
If every mango in the lot looks exactly the same in color, it may not be natural.
2. There’s Little or No Aroma
A ripe mango smells rich and fruity near the stalk. Artificially ripened mangoes often lack this aroma or smell faintly chemical.
Test: Hold the mango near the nose, especially around the stem. If there’s no smell at all or it smells synthetic be cautious.
3. Skin Looks Ripe but the Fruit Feels Too Hard
Real ripening softens the flesh. If the mango is bright yellow but rock hard to the touch, it’s likely ripened with chemicals instead of time.
4. White Powder or Dust on the Skin
Calcium carbide often leaves behind chalky or greyish residue. If you see fine powder sticking to the mango, it could be leftover from the ripening agent.
Always wash mangoes thoroughly before use, regardless of appearance.
5. They Ripen Too Fast After Purchase
If you buy green mangoes and they turn fully yellow overnight, that’s an unnatural speed. Natural ripening usually takes 4-7 days.
Rapid color change = chemical acceleration.
6. Inside Is Overripe or Mushy Despite Normal Outer Texture
A mango that feels fine on the outside but turns out too soft, watery, or smells fermented when cut open may have been ripened artificially.
Cut and check the flesh real mangoes have a firm yet juicy texture.
7. You Get a Burning Sensation in the Throat After Eating
Calcium carbide residue can sometimes cause throat irritation, dryness, or even a mild burning feeling.
If this happens, stop eating that batch immediately.
8. Mango Stalk Area Turns Black or Leaky Within a Day
Natural mangoes ripen gradually from the stem. If the stalk area darkens quickly or starts leaking juice after a day or two, ripening was likely forced.
9. Mangoes Wrinkle or Shrivel Quickly
Artificially ripened fruits tend to spoil faster. If the skin develops early wrinkles or dark spots within 2-3 days of buying, it wasn’t ripened naturally.
10. Inside Has Grey Streaks, Black Veins, or Unpleasant Patches
When cutting the fruit, check the pulp. Any odd colorations like grey or black lines, or a spongy center, suggest improper or uneven ripening.
11. All Mangoes in the Crate Look Identical in Size and Shine
Mother Nature rarely creates uniformity. If the mangoes are perfectly shaped, shiny, and identical they’ve likely been processed for appearance.
12. Vendor Doesn’t Allow Touching or Smelling the Fruit
If the seller refuses to let you examine the mangoes closely, or insists they’re “just ripe, don’t press,” that’s a red flag.
Buy from sellers who are transparent and let you inspect.
13. Dull Taste, Despite Great Appearance
Real mangoes deliver on sweetness, fragrance, and fibre. Artificial ones often look appealing but taste bland, watery, or have a flat finish.
If it looks great but has no “mango feel,” it’s likely artificial.
14. It Ripens in a Plastic Bag or Closed Box
Many vendors or households speed up ripening by keeping mangoes sealed in plastic. This traps moisture and heat, which is unnatural and increases the chance of spoilage.
For home ripening, use paper or newspaper-wrapped methods in a cool, dry spot.
Safe Home Ripening Methods (No Chemicals Needed)
If you’re unsure about the fruit you’re getting, buy semi-ripe mangoes and allow them to mature naturally:
- Wrap in newspaper and place in a basket at room temperature
- Store near bananas or apples they release natural ethylene gas
- Keep them in a cool, shaded area not in plastic bags
Ripening may take 5-7 days but the taste and safety are worth it.
Artificial ripening shortcuts may give mangoes a better shelf look but not a better shelf life. And certainly not better taste or health value. Long-term, regular exposure to calcium carbide (a banned ripening agent) can irritate the stomach, throat, or affect brain and nerve health especially in young children.
