Meantime, the heat is working in the mango tree’s enclosure but, um, not so much in ours. 
So I thought I’d chill out by posting a bunch of tropical-tree pictures so Dani could see how what he instigated into being four years ago is doing. (Don’t worry about that dusting of cinnamon, that’s just anti-ant.)
I need to ask: are you supposed to let them ripen on the tree? (Why the traditional store-it-in-camel-dung method? All my camel comes in yarn form only.) I know pears have to be picked unripe or they’ll go mushy first, and every reference to Alphonso mangoes I’ve found (that would probably be two) said to let them ripen in warm temps, picked. How do you know it’s time to?
I love that I finally get to need to ask.