With the arrival of mango season in India, consumers are urged to be vigilant about the ripening methods of mangoes. The Food Safety and Standards Authority of India (FSSAI) has raised concerns over the use of calcium carbide, a chemical that accelerates ripening but can leave harmful residues. This chemical can lead to health issues such as headaches and dizziness if ingested frequently. To identify naturally ripened mangoes, look for a mix of colors, including green, yellow, and a slight reddish blush, as opposed to the overly bright yellow of chemically ripened mangoes. A sweet aroma near the stem indicates natural ripening, while a lack of fragrance may suggest chemical treatment. Additionally, naturally ripened mangoes feel uniformly soft when pressed, unlike artificially ripened ones that may feel hard inside. A greyish powder on the surface can also signal chemical use. A simple water test—where naturally ripened mangoes sink while the others float—can provide further insight. Consumers are encouraged to purchase mangoes from trusted sellers or opt for organic options to ensure safety and quality.