The sugar content is generally very high in ripe mangoes and can reach levels in excess of 90% of
the total soluble solids content. Fructose is the predominant sugar in mangoes. In contrast
to the bananas, the sucrose levels increase with the advancement of ripening in mangoes,
potentially due to gluconeogenesis from organic acids (Kumar and Selvaraj, 1990). As well,
the levels of pentose sugars increase during ripening, and could be related to an increase in
the activity of the pentose phosphate pathway.