Mango Varieties: Exploring the Unique Flavors and Origins of Your Favorite Fruit
Mango, also known as the ‘King of Fruits’, is an essential fruit in India, not only for its taste but also for its cultural and social significance. India is the largest producer of mangoes, accounting for about 40% of the world’s production. Mangoes are grown throughout India, and each region has its own unique variety. Mangoes are an integral part of Indian culture, and they are used in a variety of ways, from being eaten raw to being used in various culinary preparations. In this article, we will explore the famous and lesser-known Indian mango varieties and their characteristics, cultivation, and culinary uses.
Famous Indian Mango Varieties:
Alphonso Mango:
The Alphonso mango is one of the most famous mango varieties in India, named after Afonso de Albuquerque, a Portuguese general who conquered Goa. It is mainly grown in the Ratnagiri, Sindhudurg, and Raigad districts of Maharashtra. The Alphonso mango is small to medium-sized, with an oval shape and a bright golden-yellow color. It has a smooth, buttery texture and a rich, creamy flavor with a sweet aroma. Alphonso mangoes are considered the best mangoes in India for making desserts and beverages.
Kesar Mango:
The Kesar mango, also known as the Gir Kesar, is a mango variety grown in the Gir region of Gujarat. It is named after its saffron-like color and is known for its unique flavor, which is a blend of sweetness and tanginess. The Kesar mango is medium-sized, with an oval shape and a greenish-yellow color. It has a juicy and fibrous texture and is a popular mango for making aamras, a sweet mango juice.
Chaunsa Mango:
The Chaunsa mango, also known as the Chaus Mango, is a famous mango variety grown in Pakistan and India. It is believed to have originated in Multan, Punjab. The Chaunsa mango is medium to large-sized, with a golden-yellow color and a thin skin. It has a sweet, aromatic, and juicy flesh with a fiberless texture. The Chaunsa mango is often used in mango chutneys and is considered one of the best mangoes for slicing and eating.
Langra Mango:
The Langra mango is a popular mango variety grown in Uttar Pradesh, Bihar, and West Bengal. The name Langra means ‘lame’ in Hindi, as it is believed that this mango variety was first grown from a tree that was damaged by a storm. The Langra mango is small to medium-sized, with an oval shape and a greenish-yellow color. It has a sweet and juicy flesh with a fiberless texture and is often used to make mango lassi, a sweet and creamy mango drink.
Dasheri Mango:
The Dasheri mango is a famous mango variety grown in Uttar Pradesh. It is named after a village called Dasheri, where it was first cultivated. The Dasheri mango is small to medium-sized, with a yellowish-green color and a thin skin. It has a sweet and juicy flesh with a fiberless texture and a unique aroma. The Dasheri mango is often used in mango pickles and is also enjoyed as a fresh fruit.
Lesser-Known Indian Mango Varieties:
Himsagar Mango:
The Himsagar mango is a lesser-known mango variety grown in West Bengal, mainly in the districts of Malda and Murshidabad. It is known for its unique flavor, which is a blend of sweetness and acidity. The Himsagar mango is medium-sized, with an oblong shape and a greenish-yellow color. It has a juicy and fiberless flesh and is often used to make mango shakes and smoothies.
Totapuri Mango:
The Totapuri mango is a mango variety grown in the southern states of India, mainly in Andhra Pradesh and Karnataka. It is also known as the Bangalora mango or Collector mango. The Totapuri mango is large-sized, with an oblong shape and a greenish-yellow color. It has a fibrous and tangy flesh and is often used to make pickles and chutneys.
Neelam Mango:
The Neelam mango is a mango variety grown in Tamil Nadu and Andhra Pradesh. It is small to medium-sized, with an oval shape and a yellowish-orange color. It has a sweet and juicy flesh with a fiberless texture and a unique aroma. The Neelam mango is often used in desserts and is also enjoyed as a fresh fruit.
Rajapuri Mango:
The Rajapuri mango is a lesser-known mango variety grown in Maharashtra and Karnataka. It is medium to large-sized, with a round shape and a greenish-yellow color. It has a sweet and juicy flesh with a fiberless texture and a mild aroma. The Rajapuri mango is often used in mango lassi and is also enjoyed as a fresh fruit.
Malgova:
Malgova is a large and oblong-shaped mango, known for its distinct aroma and sweet, juicy flesh. The skin of the Malgova mango is thick and greenish-yellow in color, with small, black spots. It is mainly grown in the districts of Kasaragod, Kollam, and Thrissur.
Mampazham:
Mampazham, also known as the Malabar mango, is a popular variety of mango grown in the Malabar region of Kerala. It is a small, round-shaped mango with a reddish-yellow skin and a sweet, tangy taste. Mampazham is mainly used for making pickles and chutneys.
Chandrakaran:
Chandrakaran is a small, oval-shaped mango with a greenish-yellow skin and a sweet, juicy flesh. It is mainly grown in the districts of Thrissur, Palakkad, and Malappuram. Chandrakaran mangoes are often used to make juice and in the preparation of curries.
Nattumaanga:
Nattumaanga, also known as the salted mango, is a small, green mango with a sour and salty taste. It is a popular snack in Kerala and is often eaten with rice and curry. Nattumaanga is mainly grown in the districts of Kottayam and Thrissur.
Thiruvalla mango:
Thiruvalla mango is a medium-sized mango with a greenish-yellow skin and a sweet, juicy flesh. It is mainly grown in the town of Thiruvalla in the Pathanamthitta district of Kerala. Thiruvalla mangoes are often used to make juice and in the preparation of curries.
Priyoor mango:
Priyoor mango is a small, round-shaped mango with a reddish-yellow skin and a sweet, juicy flesh. It is mainly grown in the Priyoor region of Kollam district in Kerala. Priyoor mangoes are often used to make juice and in the preparation of pickles and chutneys.
Banganapalli:
Banganapalli, also known as Beneshan, is a large and oblong-shaped mango with a yellow skin and a sweet, juicy flesh. It is mainly grown in the districts of Salem, Dharmapuri, and Krishnagiri. Banganapalli mangoes are often used to make juice and in the preparation of pickles and chutneys.
Imam Pasand:
Imam Pasand, also known as Himayat or Himam Pasand, is a large and oblong-shaped mango with a yellowish-green skin and a sweet, aromatic flesh. It is mainly grown in the districts of Salem, Erode, and Coimbatore. Imam Pasand mangoes are often eaten fresh and used in the preparation of desserts.
Badami:
Badami, also known as Alphonso of Karnataka, is a small and oblong-shaped mango with a yellowish-orange skin and a sweet, fibrous flesh. It is mainly grown in the districts of Bagalkot, Bijapur, and Belgaum. Badami mangoes are often eaten fresh and used in the preparation of desserts and pickles.
Pedda Rasalu:
Pedda Rasalu, also known as Chinna Rasalu, is a medium-sized and oblong-shaped mango with a greenish-yellow skin and a sweet, juicy flesh. It is mainly grown in the districts of West Godavari and East Godavari. Pedda Rasalu mangoes are often eaten fresh and used in the preparation of desserts and drinks.
Suvarnarekha:
Suvarnarekha is a medium-sized and oval-shaped mango with a greenish-yellow skin and a sweet, juicy flesh. It is mainly grown in the districts of Visakhapatnam and East Godavari. Suvarnarekha mangoes are often eaten fresh and used in the preparation of desserts and drinks.
Safeda:
Safeda, also known as Beganpalli or Lucknowa, is a large and oblong-shaped mango with a greenish-yellow skin and a sweet, juicy flesh. It is mainly grown in the districts of Lucknow and Hardoi. Safeda mangoes are often eaten fresh and used in the preparation of desserts, drinks, and pickles.
Fazli:
Fazli is a large and oblong-shaped mango with a greenish-yellow skin and a sweet, fibrous flesh. It is mainly grown in the districts of Malihabad and Kakori. Fazli mangoes are often used to make pickles and chutneys.
Langra:
Langra is a medium-sized and oval-shaped mango with a greenish-yellow skin and a sweet, juicy flesh. It is mainly grown in the districts of Varanasi, Saharanpur, and Pratapgarh. Langra mangoes are often eaten fresh and used in the preparation of desserts, drinks, and pickles.
Rajapuri:
Rajapuri is a large and oval-shaped mango with a yellowish-green skin and a sweet, juicy flesh. It is mainly grown in the districts of Valsad, Navsari, and Surat. Rajapuri mangoes are often eaten fresh and used in the preparation of desserts, drinks, and pickles.
Conclusion:
In conclusion, Indian mango varieties are diverse and flavorful, each with its own unique taste, texture, and aroma. The Chaunsa, Langra, Dasheri, Himsagar, Totapuri, Neelam, and Rajapuri mangoes are just a few of the many varieties of mangoes grown in India. The mango season in India is a time of celebration and joy, and mango festivals are held throughout the country. Mangoes are not only delicious but also have many health benefits and are an essential part of Indian cuisine and culture.
