As many of you already know, I recommend that mangos be taken out of plastic bags immediated, then ripened on the countertop at room temperature or in a shady area of a porch, etc. Once ripe they should be consumed or cut up and frozen for later use.
Last week Har and I went to a presentation on picking and storage of mangos given by the Mango Board. Most of the attendees worked for large importers and distributors of mangos. Much of the information on shipping and storage was not relevant to Truly Tropical, but it was still interesting.
The most relevant information was on chill damage. If a mango is chilled below 55 degrees (F), damage to texture, flavor and ability to ripen correctly will occur. Some of the damage won't be noticeable until 3-4 days after getting too cold.
This poster was made for produce departments in grocery stores, but I thought it's good for everyone to keep in mind.