What Is This White Stuff on My Mango—and Is It Safe to Eat?
Updated: Jun. 22, 2022
It's not dangerous, but it does affect the flavor of your mango.
Mangoes were never a big part of my childhood. I hadn’t even had one until my friend introduced me a few years ago—boy, was I missing out. Nothing beats a freshly cut mango with a squeeze of lime and some Tajin. Favorite summer snack unlocked!
That doesn’t mean mangoes don’t have the occasional imperfection, though. You may have seen white spots on mango flesh before and been confused. Is the fruit still safe to eat? Here’s what you need to know.
What Are the White Spots in My Mango?
While we wish every fruit we cut into was the cream of the crop, it doesn’t always happen that way. Mangoes have a solid pit in the middle and can be difficult to cut properly. And the last thing we want to see after struggling to peel our tropical fruit is weird little white spots all over! What’s up with that?
It has to do with the initial harvesting process. After mangoes are picked, they’re then sent to a 115°F hot water bath to kill any potential fruit flies or larvae on the fruit. They sit in this water for about an hour. However, if a mango hasn’t yet matured, the hot water can confuse the fruit. The mango’s metabolism begins to speed up and causes fermentation due to the lack of oxygen, thus generating alcohol and carbon dioxide.
The carbon dioxide has nowhere to escape, so it starts to create little white pockets in the flesh of the fruit.
Is It Safe to Eat?
Thankfully, yes. However, it’s probably not going to be the greatest mango you ever tasted. The hot water also stops the mango from ever reaching its full, fruity potential and instead leaves it somewhere in mediocre-land. But it’s still edible. If you don’t want to waste it, try mixing it into something like a mango salsa or cowboy caviar.
Grilled Chicken and Mango Skewers
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida 
Tropical French Toast
Weekends are hectic in my house and we rarely find time to have breakfast together. When I make this special French toast on a Saturday morning, my boys are more than happy to help in the kitchen and eat together!—Amie Carlock, Brick, New Jersey 
Pepper Mango Salsa
Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips —the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. —Wendy Rusch, Cameron, Wisconsin 
Mango Fudge Refrigerator Ribbon Cookies
I’ve always thought that a ribbon cookie is especially nice. Although it’s a single cookie, it really seems like two or three different cookies because of its lovely layers of flavor. These refrigerated ribbon cookies have a rich chocolate layer balanced by a bright orange-mango layer—a very special combination. —Jeanne Holt, Mendota Heights, Minnesota Coconut Mango Bread Pudding with Rum Sauce
All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas 
Pork Tenderloin with Mango Relish
Colorful mango relish is a refreshing counterpoint to the “heat” in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. —Gloria Bradley, Naperville, Illinois 
Caribbean Shrimp & Rice Bowl
I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia 
Mango Pie with Coconut Crust
This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. —Jennifer Worrell, Niles, Illinois 
Caribbean Chipotle Pork Sliders
Our favorite pulled pork sliders combine the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida 
Grilled Chicken, Mango & Blue Cheese Tortillas
Here's a fantastic outdoor appetizer to kick-start your summer get-togethers. We double or triple the ingredients when we host parties. —Josee Lanzi, New Port Richey, Florida 
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio 
Mango Rice Pudding
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. —Melissa McCabe, Victor, New York 
Conga Lime Pork
Dinner guests won’t be too shy to get in line when this yummy chipotle pork moves to the buffet table. —Janice Elder, Charlotte, North Carolina
Mango Chutney Pork Roast
Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. —Pamela Vitti Knowles, Hendersonville, North Carolina 
Mango & Coconut Chicken Soup
I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California 
Mango Guacamole
I needed a change from the standard guacamole recipe, so I added mango for more sweetness. It really complements the heat from the chili pepper, and it looks beautiful, too! —Adam Landau, Englewood Cliffs, New Jersey 
Peppered Tuna Kabobs
When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa—the perfect easy recipe. My five kids like to help me put them together. —Jennifer Ingersoll, Herndon, Virginia 
Island Mango Slaw
The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey Mango-Peach Smoothies
This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois 
Jerk-Spiced Mango Pineapple Chutney
I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska 
Blackened Catfish with Mango Avocado Salsa
A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts Crab Louie Lettuce Wraps
Party guests can mingle and enjoy these tasty portable lettuce wraps without having to juggle plates and forks. — Michael Watz, Normal, Illinois Mango Avocado Spring Rolls
As a fan of mangoes and avocados, I love these wraps. You can substitute tortillas for rice paper wrappers, and lettuce or spinach for sprouts. —Gena Stout, Ravenden, Arkansas Mango Gelatin Salad
My Aunt Nannette shared this smooth and refreshing salad as a convenient do-ahead dish. The mango and apricot flavors go well with pork, chicken and beef. —Debra Sult, Chandler, Arizona 
Mango Lassi
Learn how to make mango lassi, the perfect summer drink any mango lover will love. Mango lassi is a sweet and refreshing treat only needs 6 ingredients! —Namrata Telugu, Terre Haute, Indiana Hot Dog Sliders with Mango-Pineapple Salsa
For parties, we shrink down lots of foods, including these quick hot dogs, to slider size. Pile on the easy but irresistible fruit salsa for a burst of fresh flavor. —Carole Resnick, Cleveland, Ohio Tropical Island Shrimp Kabobs
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. —Mary Marlowe Leverette, Columbia, South Carolina Pork & Mango Stir-Fry
A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. —Kathleen Specht, Clinton, Montana Summer Splash Chicken Salad
When it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California
Tropical Beef Wrap
For my finicky little ones, I create fast, tasty recipes like this tropical sandwich wrap. You can even use up leftover roast beef in a pinch. —Amy Tong, Anaheim, California 
Tropical Snap Pea & Mango Salad
We toss romaine with chunks of mango, avocado, sugar snap peas, red onion and a homemade honey-lime dressing. A little toasted coconut sprinkled on top adds extra texture. —Taste of Home Test Kitchen 
Tropical Quinoa Breakfast Bowl
I have been making this quinoa, coconut, pineapple and mango dish since I was in high school. To make it even more tropical, add some diced papaya.—Billy Hensley, Mount Carmel, Tennessee Mango Ginger Smoothies
I blend smoothies every morning and change the flavors. My favorite version features mango with a spicy bite of ginger.—David Lee, Irvine, California 
Salmon with Mango-Citrus Salsa
My mother would make this for us on weeknights in summer—this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. —Najmussahar Ahmed, Canton, Michigan 
Harvesttime Chicken with Couscous
Even on busy days, I can start this chicken in the slow cooker and still get to work on time. When I come home, I whip up a spinach salad and crescent rolls to round out the menu. —Heidi Rudolph, Oregon, Illinois 
Grilled Mango & Avocado Salad
A big hit with my family, this light salad is so easy to make! The healthy option of mango and avocado is simply the best combination you could serve. —Amy Liesemeyer, Tucson, Arizona 
Tropical Layered Chicken Salad
This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck—always the first to go! —Frances Pietsch, Flower Mound, Texas Pork Tacos with Mango Salsa
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas Shrimp in Mango Chili Sauce
On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. —Arlene Erlbach, Morton Grove, Illinois 
Mango and Jicama Salad
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
Strawberry Mango Sorbet
This is fresh, really simple and will keep in a freezer container…if you don’t eat it all the first day. —Sandra Vachon, Saint-Constant, Quebec
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas 
Asian Salmon Tacos
This Asian/Mexican fusion dish is ready in minutes! If the salmon begins to stick, add 2 to 3 tablespoons of water to the pan. —Marisa Raponi, Vaughan, Ontario
