3It 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.
