Wrap the fruit (washing not necessary) in soft paper, suitable for food or one that is placed under cakes. In foil wrap, as it will damage the skin of the fruit. If you don't have a soft paper, not wrapped. The fruit will still ripen.
Put mango on a windowsill or in a fruit bowl. Keep at room temperature to complete ripening. Usually the fruit ripens for 2-3 days, but may take a little more time.
Be guided by the color change of mango is not worth it. At room temperature and low light they may not be red, yellow or orange. Press down on the pulp if it has become soft, the fruit is ripe it can be eaten.
Do not buy not whole with the damaged skin of the fruit. They ripen later than deteriorate, as the bacteria actively multiply and unripe fruit.