Apr 262013



Mangoes are called King of Fruits and the variety is endless in India. Come the season of Summer, we are bound to see the various types of Mangoes that comes for sale at the fruit bazaars.

The Mango season starts from the end of April and would be available in the local markets till the end of June and in some places the beginning of August.

While some varieties are a delicacy to be tasted when they are ripe, some are best when they are raw and green. Mangoes are rich in Vitamin C.

Aam ras or mango shrikand are usually dished out in the western states of the country, while Avakai pickles, mango thokku are found as prominent mango dishes in the southern states of India.

India is one of the largest producers of the fruit and are said to be around 500 varieties of Mangoes grown in India alone. Here are the list of Mangoes available in the Indian market

Neelam – available in regions of Karnataka and Kerala, is usually found in abundance during the month of June.

Sindhoori – in Delhi and Uttar Pradesh,  is usually made use for shakes, as the pulp has a good yellow colour.

Naadan – found in Kerala, and is the most preferred type in the taste for its tangy flavor.

Malda – found in North India, especially in Delhi. These varieties are said to be good for chutneys for its sweet-sour flavor.

Pairi – found in Goa and Gujarat, is said to be fibrous and juicy, a preferred choice for doing the aam ras .

Chandrakaran – in Kerala, is most costliest variety of the state and is used in traditional kerala households for making mambazha pulissery,

Langra – is originally from Varanasi and is lemon yellow in color. The fruit is ound in majority of northern parts especially Delhi and UP.

Alphonso – is the most popular mango variety in India and is found in the state of Maharashtra in abundance. It is also known as hafoos or hapoos. The best variation of alphonso mangoes are those from Ratnagiri, Maharashtra.

Banganapalli – another famous variant of Mangoes from Andhra Pradesh.

Totapuri / Totapari/ Killimuku/ Ginimoothi/ Abu Samada/ Bangalora – This is the first variety of mango to hit the market in the beginning of the mango season, available across India. It is best eaten raw with some tempered seasoning.

Thamboor – another popular mango variant found in Kerala, available throughout the season. Though it has a dull green color to look at, it tastes sweet and as large seed.

Badami – also known as the Karnataka alphonso, because of its similar taste & texture is best eaten in May and available in north of Karnataka.

Gulaab Khaas – is reddish in color and is found in Uttar Pradesh. This mid-season mango, which has a rosy flavor and aroma is popular for making mango based desserts for its non-fibrous pulp.

Peddarasalu – Available in Andhra Pradesh is also known as Rasapuri in Karnataka. Is used for making Juices and pulp and is said to be rich in fibre.

Himayath – also known as Imam Pasand is available widely in Andhra Pradesh.

Dashehari – available in Uttar Pradesh gets its name from the Dashehari village near Mallihabad. It has a green peel but with yellow sweet pulp.

Sindhoora – available in Kerala, Karnataka, Tamilnadu and Andhra Pradesh. Rich in fiber, this juicy mangoes hits market in early April. It is also available in north India in the name Sindhoori which is deep red in color and has a different taste and texture.

Priyoor – known as the ‘premium’ variety of mangoes in Kerala, it is exported to other states.

Chaunsa – available in Uttar Pradesh region, is originated from Sandila near Hardoi. This bright yellow colored fruit (when turned ripe) is known for its exquisite aroma and fleshy pulp. Other names of the fruit are Chausa, Chowsa, Khajri, Samarbehist.

Zardalu, Kishen Bhog – available in Murshidabad, West Bengal.

Vanraj – available in Vadodra, Gujarat.

Mulgua – available in Tamil Nadu and Karnataka, is one of the biggest variety of mangoes found in India.

Lucknowi Safeda – found in Uttar Pradesh is another commercially cultivated of mango with its origin from Lucknow. This variety is white in color when raw but takes yellowish tinge when ripe and is known for its juicy pulp.

Kesar or Kesari – named so because of its saffron skin tone, is juicy and is also a very popular choice with chefs and homemakers. Available in South and western India.

Undamaanga – found in Kerala, is hybrid variant of mango, known to grow in clusters and has a sweet-sour taste to it.

Rumani – found in Tamilnadu,

Mankurad – available in Goa, Maharashtra.

Mallika – available in Karnataka, is a late season mango and it is usually found in the markets around the last weeks of May and in June. Mallika is popular for making fruit juices and pulps.

Moovandan – found in Kerala, throughout the mango season. Mango lovers prefer to have moovandan mangoes when its nearly-ripe with salt and spices.

Mangoes which also serves as thirst quenchers in peak summer season, is made as Aam panna, a popular drink made in many households and also as Mango lassi popular in the states of Punjab and as Mangotinis – a fresh mango take in bars as martinis.

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