From the tree to the cold room: the mango’s path

A newly picked mango has not finished its journey on the tree. From that moment, the job is not to undo what the farm has already done well. The heat in Mogán, an extra wait, or a trip without cooling is enough for the fruit to arrive different from how it left the branch.

That is why the path is short, and why we keep it in our own hands.

What happens on the farm

The mango does not go from the branch to the truck. At Mogansol it follows these steps, all of them here:

1. It is picked by hand, judging each fruit on its own.
2. It is cleaned.
3. It is placed carefully in boxes, in the shed.
4. It enters our cold rooms.

The rooms hold a steady 14-16 °C. The figure is not arbitrary. It is the range that best keeps a mango without speeding ripening or damaging the texture. Too cold can spoil the flesh. Too warm brings on a ripening that is not due yet.

Why the cold is on the farm, not in another warehouse

The delicate hours are the ones between picking and transport. If the mango waits in the sun, or travels warm to someone else’s cold store, that window is lost. With the rooms on the farm, the fruit goes into the cold the same day it leaves the tree.

After that, it travels in refrigerated trucks, also at 14-16 °C, so the chain does not break on the road. It is more work and more investment than storing the fruit wherever there is space. It is also the difference between a mango that arrives in good condition and one that does not.

The freshness you notice when you open the box starts long before you press “add to cart”. It starts in these rooms, on harvest day.