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Osteen Box 2 kg
2 kg
€17.959.98 €/kg
Buy Mango
How to ripen mango at home + Shipping Guide
Relax, it's normal
Your mango arrives firm and hard? That's the best sign
If your box just arrived and the mangoes are hard and firm, smile. That means we picked them less than 48 hours ago and they're perfect. A mango that arrives soft from the supermarket has spent weeks in cold storage. Yours has just been picked from the tree.
Mango is a climacteric fruit: it continues ripening off the tree. We harvest at the optimal stage of development -- the sugars are already formed inside, but the fruit is still firm enough for transport. Your mango arrives firm but with all the sugar inside. It just needs a few days at room temperature.
Supermarket
- Harvest: Unripe green (no sugar)
- Transport: 15-30 days in cold storage
- Ripening: Forced with artificial ethylene
- Result: Tasteless, mealy
El Lucero
- Harvest: Optimal point (sugar formed)
- Transport: 24-48 h direct from the farm
- Ripening: Natural at your home
- Result: Sweet, juicy, aromatic
Ripening tips
How to ripen mango at home -- 3 proven methods
Recommended
Room temperature
3-5 daysMaximum flavour
Leave the mango on the countertop (20-25 °C). Turn it over every day. Osteen takes 2-4 days; Keitt, 3-5. This gives the most complete result and is closest to ripening on the tree.
Paper bag
1-3 daysVery good
Wrap in a paper bag (never plastic), close without sealing. The paper traps the natural ethylene. Tip: add a ripe banana or apple inside. Check every 12 hours.
Uncooked rice
1-2 daysFast
Submerge in uncooked rice. The 5,000-year-old Indian trick. Caution: check every 6-8 hours, it can go from green to very ripe very quickly.
What you should NEVER do
Put a hard mango in the fridge -- it stops the ripening
Sealed plastic bag -- causes mould
Direct sunlight -- burns the skin without ripening inside
Microwave -- destroys texture and flavour
Method
Time
Extra tip
Result
Room temp.
3-5 days
Turn daily
Maximum flavour
Paper bag
1-3 days
+ banana or apple
Very good
Uncooked rice
1-2 days
Check every 8 h
Fast
The 4 signs
How to tell if a mango is ripe
Sign 1: Touch
Press gently with your thumb. If it yields like a ripe peach, it's ready. Hard as a rock = more days needed. Sinks too much = overripe. Works every time, for both varieties.
Sign 2: Aroma
Bring your nose close to the base (where the stem was). Ripe = sweet, intense fragrance. No smell = not ripe. Fermented = overripe. Osteen smells like classic tropical fruit; Keitt has a slightly tangier note.
Sign 3: Colour
Colour is not always reliable. It depends on the variety.
Osteen
Changes from green to purple-reddish. Colour IS a reliable indicator.
Keitt
Stays GREEN even when ripe. Don't wait for a colour change.
Sign 4: Weight
A ripe mango weighs more than an unripe one of the same size. It accumulates more juice as it ripens. When it feels heavy and juicy, it's ready.
Osteen vs Keitt -- Ripeness summary
Sign
Osteen
Keitt
Colour
Green -> purple (reliable)
Always green (unreliable)
Touch
Yields gently
Yields gently
Aroma
Sweet tropical
Sweet with tangy note
Time
2-4 days
3-5 days
After ripening
How to store mango -- Fridge, freezer and sliced
5-7 days
In the fridge (ripe)
Whole in the vegetable drawer at 8-10 °C. Lasts 5-7 days. Take out 15 min before eating.
Only refrigerate when it's already ripe. Green + fridge = flavourless forever.
6 months
Frozen (up to 6 months)
- 1Wait until it's ripe
- 2Peel and cut into cubes
- 3Freeze on a tray for 2 h (not touching)
- 4Transfer to an airtight bag
Ideal for smoothies, ice cream and sauces.
3-4 days
Sliced
Airtight container in the fridge: 3-4 days. A few drops of lemon prevent oxidation. Outside the fridge: consume within the day (max. 4-6 h).
State
Method
Duration
Temp.
Green / hard
Countertop
2-5 days
20-25 °C
Ripe / whole
Fridge
5-7 days
8-10 °C
Ripe / sliced
Fridge (container)
3-4 days
4-8 °C
Ripe / cubes
Freezer
Up to 6 months
-18 °C
Frozen mango keeps up to 6 months
From tree to your door
Fresh mango shipping -- 24-48 h from the Costa Tropical
1
You place your order
Online 24/7. Your mango is still on the tree.
2
We harvest to order
By hand, piece by piece, at the optimal point.
3
We ship within 24-48 h
Specialised couriers (MRW, SEUR, Correos Express). Online tracking.
4
It ripens at your home
It finishes ripening naturally at room temperature in a few days.
1
You place your order
Online 24/7. Your mango is still on the tree.
2
We harvest to order
By hand, piece by piece, at the optimal point.
3
We ship within 24-48 h
Specialised couriers (MRW, SEUR, Correos Express). Online tracking.
4
It ripens at your home
It finishes ripening naturally at room temperature in a few days.
Shipping zones and delivery times
Destination
Delivery time
Cost
Tracking
Mainland Spain
24-48 h
Included
Orders placed before 15:00 are shipped the next day.
Our packaging -- Designed to protect your mango
Reinforced cardboard with ventilation, anti-shock protection and 100% recyclable material. Keitt boxes have extra reinforcement due to their larger size (400-800 g).
The fun part
How to peel and cut mango -- 3 techniques
The classic
The Hedgehog
Cut the cheeks, score a grid into the flesh, invert the skin. Perfect cubes. The most photogenic.
Slices
Peel with a peeler, cut thin slices. Ideal for salads and carpaccios. Keitt yields large slices.
The farmer's way
With a spoon
Cut in half, remove the stone, eat with a spoon. The most honest way. This is how we do it on the farm.
Day by day
How long to ripen -- Osteen vs Keitt
Osteen Mango
| Day | State | Colour | Icono |
|---|---|---|---|
| Day 1 | Hard, firm | Green | |
| Day 2 | Starting | Green-reddish | |
| Day 3 | In progress | Purple | |
| Day 4 | Ripe, sweet aroma | Deep purple |
Keitt Mango
| Day | State | Colour | Icono |
|---|---|---|---|
| Day 1 | Hard, very firm | Green | |
| Day 2-3 | Still firm | Green (no change) | |
| Day 4 | Yields slightly | Still green! | |
| Day 5 | Yields, sweet aroma | Green (slight yellow) |
Osteen tells you with its colour. Keitt doesn't. In winter or cold environments (<20 °C), Keitt can take 7-10 days. If after 5-6 days it hasn't yielded: check that it's not in the fridge and message us on WhatsApp.
From the farmer to your kitchen
5 Quick Ideas to Enjoy Your Mango
2 min
Tropical Smoothie
Frozen mango + banana + natural yoghurt + honey. Blend for 2 min.
5 min
Fresh Salad
Mango cubes + rocket + feta cheese + walnuts + lime.
3 min
Instant Ice Cream
Frozen mango blended until creamy. No sugar, pure mango.
10 min
Mango Salsa
Mango + coriander + red onion + lemon + chilli. For fish or chicken.
3 min
Express Dessert
Sliced mango + Greek yoghurt + granola + honey. Beautiful and healthy.
With Osteen: sweet recipes and desserts. With Keitt: savoury recipes, salads and sauces (its tangy note is perfect for balancing flavours).
Questions answered
Frequently Asked Questions
Yes. The mango stone contains a large seed inside its hard shell. You can crack the shell open carefully with a knife, extract the inner seed and plant it in a pot with soil: it germinates in 2-3 weeks and makes a beautiful houseplant (though it won't bear fruit in a non-tropical climate). The stone also releases flavour when simmered in water with sugar to make a light mango syrup. Some people dry the inner seed and grind it into a powder used in traditional Indian cooking. The one thing you shouldn't do is throw it away without at least trying to grow it -- it's a surprisingly rewarding experiment.
The skin is technically edible and contains antioxidants and fibre, but we don't recommend eating it. It has a waxy, bitter taste that most people find unpleasant. The best approach is to peel the mango or scoop the flesh out with a spoon and enjoy only the flesh, where all the flavour, sweetness and nutritional value is concentrated. If you want the extra nutrients, blend the skin into a smoothie where the taste is masked.
First, know that our Osteen variety is virtually fibre-free -- it's one of the reasons it's so popular. Keitt can have some fibres near the stone, but the outer flesh is smooth. If you encounter fibres, there are three solutions: cut the flesh away from the stone area where fibres concentrate and eat only the outer cheeks; blend the mango into a smoothie or juice and strain through a sieve to remove all fibres; or use it in cooking (sauces, chutneys, sorbets) where the fibres break down completely. Fibres are more noticeable in overripe mango, so eating it at the right ripeness point also helps.
Now That You Know How to Enjoy Mango -- Fancy Trying?
You've learned everything about ripening, storage and shipping. All you need now is to try it with real mango.
You know how to ripen mango like an expertYou can tell Osteen from Keitt by ripenessYou know the farmer's tricksYou know how to store, freeze and cut24-48 h shipping from the Costa TropicalHarvested to orderRecyclable protective packaging