While this season starts as early as the last weeks of
March, it is only around the last week of April that the many varieties make
their entry in the fruit bazaars across the country. This season lasts up to
the end of June. In certain areas, it lasts up to the first week of August.
From mangoes that are as small as ping pong balls to large
ones that weigh as much as two to three kilograms each, each one of them is a
gourmet's treat. And with these different mangoes come some of the famed
dishes, all prepared as seasonal delicacies.
Be it the aam ras or mango shrikand in the western states
that is usually teamed up with puris or the avakkai pickles, mango thokku and
mango rice made in south India, the range of special dishes in the vast Indian
cuisine is aplenty. These many sweet, savoury and spicy treats in the regional
cuisines use mangoes as the core ingredient both in its ripe and raw forms. Add
to this the many bakeries and pattisseries that have mushroomed across the
metros who make cheesecakes and other desserts centred around mangoes, referred
as the 'king of fruits', and you have enough options to keep that sweet tooth
satiated.
But, one must admit that nothing beats that feeling of biting through
a freshly cut mango.
We take you on a gastronomic journey across the various
states in the country to check out the various mangoes available.
Neelam
Region: Karnataka and kerala
USP: Known as one of the varieties of mangoes that hits the
market in the fag end of the season, this fruit, which juicy variety is usually
found in abundance in June.
Sindhoori
Region: Delhi and Uttar Pradesh
USP: Named because it resembles the holy vermillion, this is
very good for shakes, as the pulp has a good yellow colour. This variant is
sweet, and yet has a slight tanginess to it.
Naadan
Region: Kerala
USP: This is a popular variant found in Kerala, which isn't
really eaten ripe. It is known among the foodies for its rather distinct tangy
taste. It is also used for various dishes in Kerala.
Malda
Region: Delhi
USP: This is a variant of the langda variety and is quite
commonly found in north India, especially Delhi. It is completely non fibrous,
making it a good pick for chutneys. It is sweet-sour in flavour.
Pairi
Region: Goa and Gujarat
USP: This is one of the varieties of mangoes to hit the
market early in the season. Known to be fibrous and juicy, it is one of the
most popular choices for the popular aam ras in the western states of India.
Chandrakaran
Region: Kerala
USP: Known to be one of the most popular varieties of
mangoes in Kerala, it is also the most expensive one to be found in the state.
It is used in the traditional households for making mambazha pulissery.
Alphonso
Region: Maharashtra
USP: The most popular variety of mango in India, which is
also big on export, it is popularly known as hafoos or hapoos. The best
variation of Alphonso mangoes are those from Ratnagiri, and Devgad, Maharashtra.
Langra
Region: Delhi and Uttar Pradesh
USP: This variant of mangoes originally from Varanasi is
lemon yellow in colour, and you can get this variety all year long in most
parts of north India, especially Delhi.
Aam baat
-Delhi is known to have an annual mango fair, where there
are varieties named by horticulturists after popular actresses like Aishwarya
-Mango has lent its inspiration to a motif that adorns
Indian garments like the silk saris
-First mangoes of the season usually fetch nearly a million
dollars in Australia and United States
Totapuri
Region: All across India
USP: Known by various names like totapuri, totapari,
kilimuku and ginimoothi, this is probably the first variant to hit the market
in the mango season. It is best eaten raw, with tempered seasoning.
Thamboor
Region: Kerala
USP: Another popular variety of mango from Kerala, this one
has a characteristically large seed. This dull green variant is surprisingly
sweet to taste and is found throughout the season.
Banganapalli
Region: Andhra Pradesh
USP: One of the most popular variants of mangoes to
originate from Andhra Pradesh, this juicy fruit is also very popular in the
neighbouring south Indian states.
Badami
Region: Karnataka
USP: This is also known popularly as Karnataka alphonso,
because the texture and taste is quite similar to that. It is grown widely in
north Karnataka and is best eaten around May.
Sindhoora
Region: Karnataka, Tamil Nadu, kerala and Andhra pradesh
USP: While north India boasts of Sindhoori, which is
similarly named because of its deep reddish tinge, this one has a different
taste and texture. Known to be more fibrous and juicy, this variety of mango
hits the stores quite early in the season — around April.
Gulaab khaas
Region: Uttar Pradesh
USP: As the name suggest the mango is reddish in appearance,
and is known for its rosy flavor and aroma. It is a mid-season mango having
non-fibrous pulp and very popular for making mango-based desserts too.
Peddarasalu
Region: Andhra Pradesh and Karnataka
USP: Also known as Rasapuri in Karnataka, this is most
commonly used to make juices and pulp. While it offers juicy flesh, it also is
known to be very fibrous.
Himayath
Region: Andhra Pradesh
USP: Also known as Imam Pasand, these mangoes are quite
sweet are mainly found in Andhra Pradesh. This variety is especially tasty
after mid-May.
Priyoor
Region: Kerala
USP: This is known to be one of the 'premium' variety of
mangoes in Kerala and is often exported to its neighbouring south Indian
states.
Chaunsa
Region: Uttar Pradesh
USP: The name literally means 'sucker'. The variety when
ripe turns yellowish in color and it has its origin from Sandila near Hardoi.
The variety is known for its exquisite aroma and fleshy pulp.
Undamaanga
Region: Kerala
USP: This hybrid variant of mango is known distinctly to be
found in Kerala. It is known to grow in clusters and has a sweet-and-sour taste
to it.
Dashehari
Region: Uttar Pradesh
USP: It gets its name from the Dashehari village near Mallihabad
where the 200-year-old mother tree of variety still lives. It has a green peel
but with yellow sweet pulp.
Kesar
Region: South and Western India
USP: Also known as Kesari in south Indian states, this fruit
is named so because of its saffron skin tone. It is juicy and is also a very
popular choice with chefs and homemakers because it does not have much fibrous
flesh inside.
Lucknowi safeda
Region: Uttar Pradesh
USP: It is another commercially cultivated of mango from UP
seeking its origin from Lucknow. The variety is white in colour when raw but
takes yellowish tinge when ripe and is known for its juicy pulp.
Mulgua
Region: Tamil Nadu and Karnataka
USP: Also pronounced as Malgova in Karnataka, this variant
is known to be one of the biggest to be found in India. A fully ripe fruit of
this variety could easily weigh up to two or three kilograms.
Moovandan
Region: Kerala
USP: This variant is found in Kerala throughout the mango
season. Most of the foodies prefer to have the moovandan mangoes when its
nearly-ripe with salt and spices.
Mallika
Region: Karnataka
USP: Mallika is a late season mango and it is usually found
in the markets around the last weeks of May and in June. This variant is very
popular for making fruit juices and pulps.
For Alphonso Mango Enquiries Contact +919148253712
Seven Hills Impex, Bangalore, India
sevenhillsimpexexports@gmail.com
