Can I eat the mango if it's a bit rotten

Mango can be consumed after cutting off the spoiled part when it is slightly rotten locally, but it is recommended to discard it when it is extensively rotten or moldy. Mango rot may be caused by mechanical damage, low-temperature frostbite, or microbial infection, and mold can produce toxins that spread to the flesh. When a small amount of black spots or local soft rot appear on the mango skin, it is usually caused by mechanical damage or low-temperature frostbite. In such cases, the rotten area and the surrounding 1 centimeter of fruit pulp can be thoroughly removed, and the remaining part can be consumed as soon as possible. Mango is rich in vitamin A, vitamin C, and dietary fiber, and moderate consumption can help supplement nutrients. But it is important to pay attention to whether the color of the fruit pulp is normal. If it appears brown or has a strange odor, it is not edible. When mangoes show large areas of soft rot, juice flow, or surface growth of fuzzy mold, it indicates severe mold growth. Toxins such as penicillin produced by fungi can penetrate into seemingly intact fruit flesh, and cannot be completely destroyed by high-temperature cooking. Ingestion may cause gastrointestinal discomfort symptoms such as nausea and abdominal pain, and long-term intake may increase health risks. Especially for immunocompromised individuals, they should avoid consuming moldy fruits. Mango should be stored in a cool and ventilated place for daily use, and consumed as soon as it matures. When purchasing, choose fruits with intact skin and no bumps. Mango fruits that have slightly softened can be refrigerated and stored for 2-3 days. Carefully check the condition of the fruit pulp before consumption, and discard it promptly if any abnormalities are found. The toxins produced after fruit decay may cause a burden on the liver. It is recommended to prioritize consuming fresh and intact fruits to ensure food safety and nutrient intake.