Our mango tree was harvested the other day by a neighbor and two young men — one climbed 3-4 stories high in the tree, the other received the mangoes as the climber threw them, quite adeptly, like oblong baseballs pitched over the roof-top-deck wall. Only a few were dropped, falling to the ground like rocks narrowly missing the car parked below. We were given as many as we wanted, and we proceeded to pass many of them on as gifts to friends and neighbors. These are ordinary mangos (sāḍe āṃbe), not the coveted Hāpūs/Alfonso, but they are really quite tasty when ripened. Traditionally these mangos are pickled or juiced.
Ripening mangos is a rather mysterious art, one which traditionally involves straw/grass/hay and crates kept at high temperatures (above 47 deg F, we hear). We went to our local market, and after buying our produce, asked if they had any empty mango boxes with straw, which they did, and we thus created our own little ripening system. The first round took 6-7 days to ripen, but the second round will be much shorter as the remaining mangos ripened in the bag we were keeping the mother-load of them in. Less than a dozen remain, most have been given away, a few we lost to mold.