How to Freeze Mangoes

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Last Updated: November 17, 2020 Tested

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Mangoes are tropical fruits and sweet in taste. They are best served freshly cut in fruit salads, smoothies, or as a frozen snack. Like papayas, mangoes are also commonly found as a breakfast side dish. Freezing mangoes are the best method to prepare a large quantity to store.

Part 1

Part 1 of 3:

Choosing Mangoes

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Gently put a very small amount of pressure on them to ensure the hardness of the fruit. Use your touch sense when comparing ripeness, not the color of it.^{[1]
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Use a knife to remove the skin from the fruit. Slice the mango into bite-sized pieces.^{[2]
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Part 2

Part 2 of 3:

Freezing Raw Cubes

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1
Place the pieces on a baking sheet.^{[3]
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Research source} Make sure that the pieces do not touch each other, as it's very difficult to break frozen mangoes apart.
- It's useful if the sheet has a "lip" or curved section so that the pieces don't fall off. You can always use a shallow casserole dish as a substitute.
^{[4]
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Research source} Freeze the fruit for about three to five hours, depending on the thickness of the pieces.
^{[5]
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Part 3

Part 3 of 3:

Creating a Simple Syrup

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^{[7]
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Label accordingly, with the current date.
Leave a 1" (2.54 cm) room at the top for expansion.

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Question

Can I freeze whole mangoes without peeling them?

Community Answer

Yes, but I wouldn't recommend this. I would cut them up before freezing to salvage the fruit. Freezing them with the skin and seeds inside makes it difficult to remove them later.

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Can I unfreeze mango pieces without adding water, then eat them after they're thawed?

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You can defrost them in the fridge without adding any water. The texture may not be as firm as fresh.

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Can I just sprinkle a little sugar and fresh fruit over the mangoes before freezing, instead of the simple syrup?

Community Answer

Yes, but you may want to consider adding water as well, so the mangoes don't get dehydrated.

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Tips

When thawed, like any other fruit, the mangoes may change texture. It's best to use frozen fruit in smoothies instead of recipes that call for fresh ingredients.

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Syrup-based mangoes are better to use when making sauces.

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