⚠️ Spongy Tissue in Alphonso Mangoes

Alphonso mangoes are indeed renowned for their exquisite flavor and texture, often considered the pinnacle of mango perfection. However, they are not without their imperfections, one of which is known as "spongy tissue."

Spongy tissue is a physiological disorder that affects some Alphonso mangoes. It causes internal breakdown of the pulp, resulting in the formation of unripe, acidic, pale yellow or white corky tissue with or without air pockets. This condition is typically found in certain regions of the mesocarp (the fleshy part of the fruit) adjacent to the endocarp (the stone or seed).

The affected fruit may not exhibit any external symptoms, making it challenging to detect until the mango is cut open. When consumed, mangoes with spongy tissue may have an undesirable off-flavor and a less-than-ideal texture compared to unaffected mangoes.

While mangoes with spongy tissue may still be safe to eat, they may not offer the same level of flavor and enjoyment as mangoes without this condition. Some consumers may choose to discard the affected portions of the fruit, while others may still enjoy the rest of the mango.

It's essential for consumers to be aware of this issue, especially when purchasing Alphonso mangoes. While spongy tissue is a natural occurrence and does not pose a health risk, it can impact the overall eating experience.

Ultimately, the decision to consume mangoes with spongy tissue is a personal one, and consumers may choose to consider alternative varieties of mangoes with fewer incidents of this condition if they prefer.