Best Indian Mango Varieties and Their Unique Flavors

Indian folklore is filled with references to the near-magical qualities of the mango. In both Hindu and Buddhist cultures, the fruit is linked with fertility, wealth, and reverence. From Lord Ganesh getting a mango as a prize for outsmarting his brother to Lord Buddha relaxing under a mango tree, in narrative and fiction, mango stays the king of fruits. Traditionally, the flower of the mango is seen as a sign of love, and it is believed that Kama, the God of Love as per Hindu Mythology, laced his arrows with mango blossom oil.

Even today, Mangoes find a place in Indian culture and conversation and cuisine alike. So let us trace the best varieties of Mangoes that you can try out this season and what makes each of them a unique delicacy:

1. Alphonso or Hapus

Every summer, mango admirers across India eagerly await the coming of Alphonsos. But behind their rich, buttery sweetness lies an interesting past. This beloved mango’s fans can be found across ages, countries, and even royal tables. No matter where you go in India, the love for Alphonso stays the same — even if the name changes. In Maharashtra, it is fondly called Hapus, a name that immediately brings back childhood memories of sticky fingers and summer afternoons. Call it what you want, it is still the king.

2. Dasheri or Dasehri

The pulp of Dasheri mango has very little fibre and lets a knife glide through it like butter. It is fragrant and consistent in flavour from top to bottom. Hailing from Malihabad, this variety is great to complement ice cream. Malihabad isn’t just a mango hub; it is an active heritage. From old trees to creative farmers, this town reflects India’s mango story. Despite obstacles, Malihabad’s devotion ensures its mangoes will continue to please palates worldwide. So next time you bite into a Dasheri or any other mango, remember you are savouring a historic fruit—the love for which spans millennia and crosses countries.

3. Langra

The Banarasi Langra is thought to have emerged about 250 years ago in a Shiva temple in Varanasi. This native mango owes its particular taste to the region’s water and soil makeup. I keenly wait till the end of June to get my hands on season’s first mangoes and consume them until the end of monsoon. And although my favourite mango until last season was the slender and exquisite Dussehri, after devouring the fragrant and luscious Banarasi Langra last year, I am positive that it is one of the best varieties.

4. Chausa

This variety of mango is somewhat oblong in form, which sets it apart from other popular types like Maldah or Langda. This mango is fleshy with low fibre and is a late variety, with its ripening season lasting from June end to August. Although there is no established relationship between Chausa the block headquarters and Chausa the mango, local mythology holds that Sher Shah titled it his favourite mango type growing across the neighbouring Gangetic plains of Ghazipur in Uttar Pradesh as Chausa to honour his triumph at Chausa.

5. Banganapalle

The distinguishing attribute of the Banganapalle mango is that the skin has extremely light markings. The fleshy fruit contains a suckable seed, and skin that is neither thick nor thin. At its ripest, it is quite sweet; yet just before ripening, has a sour tint. It also recently received geographical indication (GI Tag) for coming from Andhra Pradesh.

6. Bombay Green

Bombay Green is chiefly grown in north India and it is also called as Malda, and Shehroli in northern Indian states. The Bombay Green Mangoes are a little smaller in sizes compared to the other varieties like Kesar & Alphonso. It is best eaten a little raw (most enjoyed as kachi keri) and is an amazing source of Vitamin C.

7. Fazli Mango

The Fazli mango is primarily grown in the Malda district of Bihar. It is one of the major varieties cultivated in this region. The aroma of this mango is just amazing and the flavour is very sweet. Fazli mango derives its name from Fazli Babu who is related with Fazal Bibi of Arapur village. Apart from Bihar, it is cultivated on a great scale in Bangladesh overseas. This mango is used extensively in preparing pickles (aam ka achaar) and jams.

8. Gulab Khas

Organic Mango Gulab Khas from Bihar is a speciality known for its rose-scented sweetness. The name literally suggests that the variety is marked by a rosy flavour and taste which makes it so unique and different. It is not as widely known as other varieties but it definitely should not be sidelined! I personally use it to make a lot of mango based sweets and its non-fibrous pulp does me a huge favour in this process.

9. Himsagar or Khirsapati

Himsagar is arguably one of the best varieties out there currently. It comes from West Bengal and 3/4th of this variety is just plain, sweet, fragrant pulp. This is what makes it so popular in sweets, smoothies and aam ras. In West Bengal, it is also used to produce a famous sweet called ‘Aam Sattva’, which is nothing but ‘Aam Papad’ rolled like a dessert. 

10. Kesar or Gir Kesar

Identifying Kesar is usually quite easy, it will typically have a slightly curved tip, with colours of orange and red and will also be a little heavy on your pocket (but definitely worth it!). It offers a perfect balance of sweet and sour and is amazing for your skin, immune system and of course, your taste buds. 

11. Malgova or Malgoa

One could call Malgova a prized possession of the south. It is mostly found in Southern India, particularly in Tamil Nadu and Karnataka and it is unbelievably sweet with surprising notes of honey and caramel. It is roundish-oblique in form, pulp is light yellow and is generally available in May and June.

12. Neelam 

Yet another popular variety originating in South India, Neelam is actually one of the tastiest mangoes I have ever had. It is quite underrated considering its flavour profile is a perfect balance between custard-like sweetness and an ever so slight hint of sourness. Next time you plan on visiting South India during summers, this variety should definitely be on your “must-try” list.

13. Pairi or Raspuri

Pairi is one of the first mangoes to hit the market as soon as it becomes a little warm. It is slightly fibrous, a little sweet and a little sour but it provides a perfect start to the Mango season. It is very easy to mistake it for Gulab Khas due to its reddish tinge. However Gulab Khas hits the markets at least a couple of months after Pairi. 

14. Totapuri

As you might have guessed, it is a very interesting looking Mango. Easily identifiable due to its shape which is similar to a parrot’s beak and hence the name “tota”. Totapuri is a tangy variety mostly used in salads or for making pickles. It is easy on the pocket and is the only variety that can yield both in season and off season.

15. Jahangir 

It goes without saying that this variety was named after the Mughal Emperor, Jahangir. This lesser-known variety develops little to no colour and stays green through most of its life. It sort of looks like an Apple and is best consumed green and ‘tight’.

16. Sindoori

Distinct in its look with attractive reds and greens wrapped in a golden skin, the “Sindhoora” type is popular in Tamil Nadu and is certainly one of the most economical forms of the mango fruit. The 'Sindhoora' is also dubbed as 'honey' mango due to its exceptionally sweet flavour.

17. Imam Pasand

Mango Imam Pasand, also called as Himayat, is a royal variety from Tamil Nadu. Known for its rich and sweet taste, this mango has a creamy texture that practically melts in your mouth. The Imam Pasand offers a fibreless, buttery, soft pulp inside its thin peel that makes each bite a luscious pleasure. It is the only mango that boasts of a thin outer peel, a small seed, and lots of pulp inside.

18. Mallika

This variety is wonderfully sweet and has a tangy sense of citrus fruits with the touch of melon and honey. It is a fiberless high-quality fruit with a vibrant orange hue. Mallika mangoes have a highly sweet, fruity, and faintly zesty flavour appropriate for fresh and cooked dishes. You can simply slice and devour it or make a zesty mango chutney.

19. Amrapali

Amrapali Mango is a variety of mango that was produced by crossing the Dasheri and Neelam varieties. It grows on tiny trees that have clusters of little fruits and yield fruit every year. Amrapali mangoes are tiny to medium-sized, and even when they are completely ripe, their skin tends to remain green. When you cut open a ripe Amrapali and observe the hue of its pulp, you will be surprised by its reddish-orange colour and when you bite into it, you will be amazed by its earthy sweetness.

20. Kishan Bhog

Last but not the least, we have this medium sized Mango coming from West Bengal with a smooth and buttery texture that can be enjoyed by everyone. It is particularly known to harvest throughout the season making it hard to miss out on!

Conclusion

Almost every Indian will connect some sort of mango to a childhood memory, and almost every narrative includes a parental introduction to the fantasy world of a fruit treasured in ways that cannot be defined.

You smell it, swirl it in your hands, study its colour, then accept the bet. The desires created around the fruit go far beyond one's imagination. It satisfies practically every taste, every flavour, and every craving. Of course, any self-respecting Indian would identify as a mango specialist; able to detect quality solely by colour and fragrance.

It is astonishing how one fruit has gone through different boundaries and taste buds, from references in the Mahabharata, and Jain and Buddhist literature; the Mughal spread of mango trees, to, well, Ariana Grande.

Frequently Asked Questions

1. Why are mangoes so important in India?

Apart from the fact that they are absolutely delicious and the Indian climate is perfect for growing them, they hold a lot of significance in Indian culture, history and literature. Being one of the most exported items since the Mughal time, they have been enjoyed by commoners and the royalty alike. 

2. Are Mangoes originally from India?

Mangos were first grown in India over 5,000 years ago. Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America. 

3. Which is the No.1 Mango in India?

While every Indian loves engaging in a debate about which variety is the best, Alphonso is considered to be one of the most sought after types of Mangoes thanks to its creamy texture and deliciously sweet taste, which is why it is often referred to as the “King of Mangoes”.

4. Which state produces the most mangoes?

Uttar Pradesh is the clear winner here producing mostly Langra and Chausa varieties, it is closely followed by Andhra Pradesh and West Bengal, each known for their special varieties. 

5. Which city is called Mango city?

Srinivaspur near Kolar (Karnataka) is known as the "Mango City of India" since it is home to over 63 different types of mangoes. Popular mango varieties in Karnataka include Banganapalli, Mallika, Alphonso/Badami, Totapuri, Neelam, Raspuri, Mal- gova, and Amlet (pickle variation).

6. Can you grow mango tree at home?

Although mango trees can survive indoors under ideal circumstances, they fare best in warm regions. With peak summer in India beginning now is a perfect time to begin nurturing your mango plant.

7. How many years does it take for a mango tree to produce fruit?

Grafted trees typically give fruit in 3 to 5 years in dry environments, while seedling trees need at least five years. Mango trees may produce fruit for up to 40 years.

8. Can you eat raw mango?

Eating unripe mango in moderation is typically safe for most individuals and has advantages such as improved digestion and immunity. However, excessive amounts may cause acidity, throat irritation, or stomach pain owing to its sourness and acidic composition.