Is A Brown Mango Unhealthy? Everything You’ve Always Wanted to Know

Mango flesh should be light yellow to deep orange when fresh and delicious.

Any other hue indicates that something is wrong with the mango. For example, a mango with a brown inside. What’s the problem, and should you simply throw it away?

Is A Brown Mango Bad?

Mangoes may become brown on the interior if they are overripe, bruised, or damaged. The mango is still edible, but it will not taste as wonderful as a completely ripe, undamaged mango.

Your Mango is a Spy

Remember those espionage movies when the protagonist receives a highly high-tech, ultra-secret letter that self-destructs once opened? Mangoes are similar in this regard. (Don’t worry, your mangoes won’t burst on your counter).

Mangoes, like other fruits, have enzymes that may kill their own cells and expedite their mortality. They have enzymes that can make them self-destruct.

Cell walls degrade when the fruit ripens or develops and the cells lose their capacity to function properly. So as you become older and things don’t work as well as they did when you were younger.

When enzymes inside the cell react with other substances in the fruit and are impacted by oxygen, it creates changes in the texture, look, and taste of food.

It is not an active process in which cells devour themselves and self-destruct at random. This enzyme is activated and then released to execute its job in response to a cell that is losing its function, which might be due to cell maturity or injury of some kind in the cells.

This is referred to as Autolysis or Enzymatic Spoilage. Also known as self-digestion, but I realize that makes it seem like something out of a horror film! Yet, as previously said, it is not that evil. It is what the fruit does in reaction to harm caused by maturation or external stress.

The Enzyme Called PPO

Polyphenol oxidase, or PPO, is the enzyme that kickstarts the whole self-destruction process.

As cell walls degrade and PPO is released, it combines with oxygen and converts the phenolic compounds in the mango into quinones. These quinones also react with all of the other components in the fruit, resulting in the production of melanin.

Melanin is a brown pigment that contributes to the dark color of our hair, eyes, and skin. A higher concentration of melanin results in a deeper brown hue. This is also the pigment responsible for the brown color of fruits and vegetables.

Melanin is to blame if the interior of your mango is brown. Although this does not necessarily imply that the mango is rotten at this stage, it does indicate that it has been damaged, causing melanin to be formed.

When melanin is present, as demonstrated by browning, additional changes occur in the fruit that may make it taste bad.

So, Long Story Short, Is a Brown Mango Bad?

A brown inner mango is not always harmful in the sense that it may hurt or make you ill. But, it does indicate that the mango is either overripe (cell walls break down, PPO is released and coupled with oxygen and other chemicals to make melanin, which gives dark flesh, and so on), or that the mango has been injured in some manner due to external stress. As a result, it is possible that the mango is in poor condition.

You may still consume the browning mango if there are no other symptoms of spoiling, although the flavor may be diminished depending on the intensity of the browning. You may always cut away only the damaged section, allowing you to eat the remainder of the mango as you choose.

Nevertheless, if there is excessive browning, it indicates that the mango is probably too mushy and should be discarded.

But What Happened And What Did This to My Poor Mango?

Browning mangoes may be caused by any of the following factors:

1. Overripe

Fruits naturally become brown as they age owing to the release of these enzymes, which induce the creation of chemicals that cause texture, taste, and visual changes in the fruit.

Enzymatic deterioration also allows germs to enter the fruit, hastening its spoiling even further. Fruits that are overripe tend to be sweeter and mushier. Although they are safe to consume at this stage, they will degrade more and become unappealing over time.

Depending on the level of browning, the browning flesh of your mango may be okay to eat. Nonetheless, anticipate texture and flavor changes, and don’t expect it to taste like fresh mangoes.

2. External Stress or Damage

Mangoes are delicate. They dislike any form of stress, particularly drastic temperature fluctuations. Any of them over an extended amount of time will produce cell wall damage and activate the self-destruct enzymatic process.

If the mangoes were handled violently, dropped, or rubbed excessively, the flesh may bruise or discolor. The cell walls may be destroyed if they are exposed to excessively cold or extremely hot temperatures.

All mangoes imported to the United States are treated in some way to ensure that pests such as fruit flies do not accidentally catch a ride on the mangoes and enter the country, disrupting the environment.

One method for preventing this is to use a hot water treatment. Mangoes are treated with a hot water and chlorine bath to eliminate fruit flies and other insects before being chilled in controlled settings before packaging and shipment.

This extends the life of the mango in storage. einsteineruploading up to get together with.

Mangoes that are rubbed together, dropped, or otherwise mishandled may also brown if it is not due to the hot water bath. If your mango is becoming brown on the interior, it might be due to external stress.

I Don’t Want to Toss My Mango, Can I Still Eat It?

Mangoes that are brown on the interior may still be eaten and are not harmful, although they may not taste very nice. It will most likely be mushy, too sugary, and not a pleasant experience, especially if it is owing to your mango being overripe.

You can still eat it, although in a different shape, but eating it as is, like fresh mangoes, is unlikely to be particularly pleasurable.

If the browning is caused by bruising, take away the damaged sections and eat the mango normally.

Nevertheless, if the mango is mainly brown inside, or if you notice mildew, worms, or anything else that is unpleasant, throw it away!

My Mangoes Are A Bit Overripe and Browned, What Can I Do With Them?

Overripe or damaged browning mangoes, as previously said, may still be utilized. Although you may not be able to eat them as is, there are various ways to include them into meals.

Consider the following suggestions.

1. Mango Smoothie

Who doesn’t like a good smoothie? Making morning smoothies with overripe mangoes is an excellent strategy to use overripe mangoes.

It’s simple to compensate for the mangoes’ natural sweetness by adding additional water or milk, or just adjusting your recipe to account for the extra sweetness of the mangoes. Since you’ll be adding other ingredients to the mix, the browning color won’t matter as much.

My favorite way to enjoy mangoes is in a smoothie. I’ve included a basic recipe below:

Kale Mango Peanut Butter Smoothie

Ingredients:

• 1 cup fresh kale leaves (washed and chopped, tough stems removed)
• 1 cup choice of milk (can be cows milk, soy milk or any plant-based milk)
• 1 cup frozen chopped mangoes
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Procedure:

In a high-powered blender, combine the kale, mangoes, milk, and peanut butter and mix until smooth. You may adjust the amount of milk to your liking, or you can add additional ingredients such as extra peanut butter or chia seeds. Mix again, then drink and enjoy!

(Occasionally, I add additional yogurt for added creaminess.)

2. Mango Ice Cubes

This is great for creating smoothies or just drinking infused mango water. You may freeze your mangoes in ice cube trays after blending them with water and perhaps adding some mint.

Once frozen, add them to smoothies or drop them into a glass of water for quick mango and mint-infused water. So revitalizing!

3. Mango Puree

Overripe mangoes may be pureed and frozen for later use in dishes such as cakes and custards. I often create Mango Chiffon Cakes and utilize mango puree as a liquid in the cake foundation to enhance the mango taste of the whole cake.

Instead of pureeing fresh mangoes every time I prepare the cake, frozen mango puree is a time-saving alternative.

I just let it to defrost, add enough water to get the desired consistency, and then use it in my cakes.

One tip: freeze your puree in small amounts to make it simpler to defrost and include into your dishes!

4. Mango Ice Cream

Overripe mangoes may be readily transformed into ice cream. Just purée the mangoes, add condensed and evaporated milk, then mix in the whipped heavy cream. Put in freezer-safe containers and place in the freezer! Voila! It’s ice cream!

Overripe or damaged mangoes may be used to produce mango-flavored sweets and dishes with the proper preparation, depending on how brown they are.

Final Thoughts: Is A Brown Mango Bad?

A mango that is brown inside is not inherently harmful but it may not taste as delicious if you eat it as is owing to texture and flavor changes. If your mango is overripe or damaged as a result of external stress, you may use it in smoothies instead, or create mango puree to use in other dishes.

However, before you do this, make sure your mango doesn’t have any other indicators that it’s spoilt and beyond its prime. Slightly overripe is alright, but after this stage, it may no longer be edible, and no amount of pureeing or seasoning would help.

Frequently Asked Questions to Is A Brown Mango Bad?