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BACKGROUND The ripening of mango involves changes in texture, flavor, and color, affecting the quality of the fruit. Previous studies have investigated the physiology on the evolution of quality during ripening but only a few have looked at microstructural changes during ripening. None of them has provided an insight into the relationhip between 3‐D microstructure and the evolution of quality during ripening. As the 3‐D microstructure of fruit tissue determines its mechanical and gas‐transport properties, it is likely to affect fruit texture, respiratory metabolism, and other ripening processes. RESULTS: The present study focuses on the role of 3‐D microstructural changes in relation to quality changes during mango ripening. Microstructural imaging using X‐ray micro‐computed tomography suggested the incidence of cell leakage, which was confirmed by the measurement of electrolyte leakage from the fruit peel. Due to cell leakage, porosity, pore connectivity, and pore local diameter were decreased whereas the tissue local diameter and pore specific area were increased. The decline in respiration and respiratory quotient during ripening followed the microstructural changes observed. Meanwhile, changes in aroma were observed such as a decrease in monoterpenes and an increase in esters and other fermentative metabolites. CONCLUSION: Overall, the results provide a complete, integrated picture of microstructural changes during ripening accompanying the evolution of fruit quality, suggesting functional relationships between the two. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]