#RipenYourWay

By Nissa | June 3, 2026

As we continue the journey to the full launch of The Ripening Room, it’s time to introduce the #RipenYourWay campaign and education. Over the course of the next two weeks leading up to the launch of La Bolsa Mágica we will be finalizing the website as well as the in-store and virtual corresponding #MangoEd just in time for Summer Mango Mania!

#RipenYourWay is the natural extension of everything The Ripening Room teaches — because understanding the science of mangoes & ripening is only useful if mango lovers know how to utilize that knowledge both at the display and once they get their mangoes home.

Just like #ChooseYourCut gave mango lovers the confidence to pick up a knife and work with different varietals at varying stages of ripeness on their own terms with their exact set of knife skills, #RipenYourWay gives tools to better control the ripening process itself.

Every mango arrives at a different stage. Every kitchen has different conditions. Every person has a different timeline — and not everyone wants a mango ready to eat today. Some want it green, crisp, and tart for a salad or a snack with chile and lime. Some want it at peak fragrance and sweetness, soft and dripping. Some are eating for nutritional specifics, chasing Vitamin C and polyphenols at semi-ripe or Vitamin A and beta-carotene at full ripeness. The stage a mango is eaten in is not just a preference — it affects nutrient intake, culinary potential, and the entire eating experience.

The industry push for a single perfectly ripe mango at retail ignores reality and misunderstands how mangoes actually ripen. A mango is always ripening — you cannot stop it without doing damage to the fruit and the flavor. A bigger display with fruit at multiple stages means choice, less shrink, and a better experience for every shopper who walks up to it.

I have been putting off exact ripening education for a while because it’s so complex, and the industry doesn’t make it easy to teach complexity to consumers — nor does modern culinary education, which is basically ads and influencers. The Ripening Room & #RipenYourWay is the result of finally being ready.

My Ger-Nis culinary and commodity education team and I have been working pretty intimately with mangoes now for over 13 years: photography, videography, in the kitchen developing recipes, creating commodity education for consumers at the point of sale and virtually, and on the retail floor running Crespo Organic Mango Tastings & Cutting Demos,

where we actually learn the most important aspects mango lovers are curious about. My team and I now feel we have the data, experience, and expertise to put out meaningful and accurate mango #RipeningEd that we think will help our Crespo Organic fans ripen their way.

In addition to The Ripening Room’s science-based approach to mango #RipeningEd — covering Mango Ripening Science, Mango Ripening Nutrition, Mango Ripening & Varietals, and The Cold Chain effects on mango ripening — we have developed seven methods for better control of mango ripening at home, born directly out of our hands-on work: the trial and error, the seasonal variance, the varietal differences, the real-time feedback from thousands of interactions at the display. The methods respond to all of that variance — the ripeness, the kitchen, the timeline, the flavor, the nutrition, the fact that nothing is one thing all the time.

In years of teaching people how to cook, the clearest lesson has been that no two kitchens, palates, ingredients, or relationships with food are the same, and the best way to teach anyone anything is to give them the education and the skills to make the best decisions for themselves. That’s what empowerment looks like in the kitchen — and that ethos is behind every piece of #MangoEd I sign off on, including these seven methods, which consumers can use based on their own personal preferences.