"It was overpowering, the smell of mangoes--some fresh, some old, some rotten......They had to taste a certain way; they had to be sour and they had to be mangoes that would not turn sweet when ripened. The mangoes that went into making mango pickle were special mangoes. It was important to use your senses to pick the right batch. You tasted one mango and you relied upon that one mango to tell you what the other mangoes from the same tree tasted like......" --- an excerpt from one of my favourite books "The Mango Season" by Amulya Malladi Inspiration http://www.curledup.com/mangosea.htm