The flesh of a mango can change color from its deep yellow to black from exposure to extreme heat or cold, overripening, or an internal bruise.
The black mango flesh usually indicates that the mango is already rotting, and no longer safe for consumption.
So, let’s take a look at different reasons why your mango flesh turns black.
What Causes Mangoes to Go Black Inside?
Sometimes, you may still eat some parts of a mango when other parts are turning black already. Other times, you have to discard the entire mango.
This decision is based on what may have caused the mango to turn black inside. So, here are five reasons your mangoes turn black inside.
The Mango Is Overripe
Mangoes would naturally go bad if they’re not consumed when ripe.
The mango’s high sugar content makes it ferment from the inside, resulting in mushy skin. The soft skin caves and allows juice to seep out from the fruit. These openings also allow bacteria and other insects access to the fruit, causing the black coloration of its flesh.
The Mango Is Bruised Inside
Mangoes can get internally bruised due to improper handling during distribution. When excess weight or pressure is placed on the mango, the cell wall of the mango breaks down to cause oxygen release.
The flesh of a bruised mango would easily turn black because the broken cell walls leak nutrients, allowing microbes to act on it causing decay.
Exposure to Extreme Heat
Exposing mangoes to extreme heat can also result in black flesh.
In the USA, mangoes go through a process called “Warm Bath or Hot Water Treatment” for plant pest and disease control. This process involves dipping mangoes into water at 115F to eradicate bacteria or pests on their surface.
After this hot bath, the mango is expected to be cooled for a minimum of 30 minutes. If the mango is not properly left to cool, the cell walls which have been worn out by excess heat could be infected by microbes. Thus, causing the flesh to decay, and turn black.
Exposure to Extreme Cold
A mango’s flesh can turn black when exposed to extreme cold. Your mango can withstand a temperature as low as 25C, but any less is dangerous.
As a climacteric fruit, mango needs heat to produce an initial ethylene concentration which starts the ripening process. Exposure to extreme cold will delay this ethylene release, causing the mango to turn black.
This is also one of the reasons why it’s unadvisable to refrigerate an unripe mango since that would slow the ripening process.
The Mango Is Spoiling
The inside of a mango may turn black when it’s getting spoiled. The rotting is hastened by the action of microorganisms and sometimes mold. At this stage, both the flesh and the skin of the mango can have a black color.
Can You Eat a Mango That’s Turning Black Inside?
You can eat a mango that’s turning black inside if the discoloration is a result of the mango getting overripe, slight bruising, or exposure to extreme heat/cold. However, you shouldn’t eat a mango going black inside if that’s a result of the mango getting spoiled.
Likewise, ensure to cut away the dark spots before eating the mango. That way, you’re sure to only eat healthy flesh and avoid health complications.