Mango Mania: Exploring the Delights of Indian Mangoes and Their Culinary Creations

Spread India's Glorious Cultural & Spiritual Heritage


India, often referred to as the land of mangoes, boasts an exquisite variety of this tropical fruit. With its diverse climate and fertile soil, the Indian subcontinent is home to a wide range of mango cultivars, each with its unique flavor, aroma, and texture. Mangoes hold a special place in the hearts of Indians, not only as a cherished fruit but also as an essential ingredient in various mouthwatering delicacies. In this blog post, we embark on a tantalizing journey through the different kinds of mangoes found in India and the delicious treats prepared using both ripe and raw mangoes.

  1. Alphonso Mango (Hapus): The Alphonso mango, famously known as Hapus, hails from the Western Ghats of Maharashtra. Renowned for its rich, creamy texture, and sweet, saffron-like taste, this mango is often considered the king of mangoes in India. It is widely used to make refreshing mango shakes, delectable desserts like mango kulfi (Indian ice cream), and a variety of mango-based sweets such as aamras (mango pulp).
  2. Kesar Mango: Originating from the Gir region of Gujarat, Kesar mangoes are known for their vibrant orange-yellow hue and distinct aroma. They have a juicy, semi-soft flesh with a sweet and tangy flavor. Kesar mangoes are highly sought after for making mango lassi (a popular yogurt-based drink), mango shrikhand (a creamy dessert), and mango-flavored ice creams.
  3. Dasheri Mango: Originally from Uttar Pradesh, Dasheri mangoes are cherished for their sweet, fiberless flesh and thin skin. These mangoes have a slightly tangy taste and a strong aroma. They are commonly used to make mango chutney, a tangy and spicy condiment that complements various Indian snacks, and the famous “Aam Panna” – a refreshing drink made from boiled and blended raw mango pulp.
  4. Totapuri Mango: The Totapuri mango, named after its distinctive beak-like shape, is primarily grown in Andhra Pradesh, Karnataka, and Tamil Nadu. It has a tangy flavor and a firm texture, making it a preferred choice for pickles, salads, and spicy mango-based curries. Totapuri mangoes are also used to make a variety of regional mango rice dishes, where cooked rice is mixed with raw mango pieces, spices, and tempered with aromatic seasonings.
  5. Langra Mango: Hailing from the northern state of Uttar Pradesh, Langra mangoes are known for their fiberless, juicy flesh and a rich, aromatic taste. While they are often enjoyed in their ripe form, they are also used to make mango shakes and are a popular choice for making mango lassi, a chilled yogurt-based drink.
  6. Raw Mango (Kaccha Aam): Raw mangoes, commonly referred to as kaccha aam, are an integral part of Indian cuisine. These tart and tangy mangoes find their way into numerous mouthwatering delicacies. One of the most famous preparations is the raw mango chutney, which is a blend of raw mango, spices, and herbs. It provides a refreshing burst of flavors and acts as a perfect accompaniment to snacks and meals. Raw mangoes are also used to make pickles, aam panna, and tangy salads like the popular kairi chaat (raw mango salad).


The Indian subcontinent’s mango heritage is a treasure trove of delightful flavors and culinary creations. From the regal Alphonso to the tangy Totapuri and the tart Raw Mango, each variety offers a unique taste experience. Whether enjoyed in their natural form or transformed into refreshing beverages, decadent desserts, or zesty chutneys, mangoes hold a special place in Indian households. So, if you find yourself in India during mango season, make sure to savor the abundance of mangoes and immerse yourself in the mouthwatering world of mango-infused delicacies.

Exploring Distinctive Indian Mango Varieties:

  1. Himsagar Mangoes of Bengal: Hailing from the lush orchards of Bengal, Himsagar mangoes are renowned for their exceptional taste and creamy texture. These mangoes have a distinct aroma and a luscious, fiberless flesh that melts in your mouth. They are often considered one of the best mango varieties for their sweet, aromatic flavor. Himsagar mangoes are typically enjoyed in their ripe form, savored as a juicy treat on their own or used to make delectable desserts like mango sandesh (a traditional Bengali sweet made with mango pulp and cottage cheese) and mango mousse.
  2. Fajli Mangoes of Malda: The Fajli mangoes, grown predominantly in the region of Malda in West Bengal, are known for their small size and vibrant yellow skin. Despite their modest appearance, Fajli mangoes pack a punch with their sweet, tangy flavor. They have a delightful balance of sweetness and acidity, making them a favorite among mango lovers. Fajli mangoes are often enjoyed as a standalone fruit or used to make mouthwatering desserts like mango lassi and mango soufflé.
  3. Malgoa Mangoes of South India: Originating from the southern regions of India, Malgoa mangoes, also known as Malgova or Salem Bangalora, are highly esteemed for their large size and rich flavor. These mangoes have a thick, fibrous flesh that is both sweet and tangy, providing a delightful taste experience. Malgoa mangoes are widely used to make a variety of dishes, including mango rice, mango milkshakes, and mango desserts like mango custard and mango burfi (a fudge-like sweet). Their distinct flavor and texture make them a favorite ingredient in many traditional South Indian recipes.
  4. Banganapalli Mangoes of South India: Banganapalli mangoes, named after the town of Banganapalle in Andhra Pradesh, are known for their large size, bright yellow skin, and sweet taste. They have a firm yet tender flesh with minimal fibers, making them easy to eat and enjoy. Banganapalli mangoes are highly versatile and are used in both ripe and raw forms. Ripe Banganapalli mangoes are savored as a juicy snack, used to make refreshing mango juices, or incorporated into fruit salads. In their raw form, they are used to make spicy and tangy pickles, lending their unique flavor to the pickling process.


From the regal Himsagar mangoes of Bengal to the small yet flavorful Fajli mangoes of Malda, and from the luscious Malgoa mangoes of South India to the versatile Banganapalli mangoes, India’s diverse mango varieties offer a wide range of tastes, textures, and culinary possibilities. Each mango variety carries a unique character that adds depth and richness to the culinary traditions of the regions they come from. Exploring these distinctive mangoes and indulging in the delightful delicacies they inspire is a treat for both mango enthusiasts and food lovers alike.

Spread India's Glorious Cultural & Spiritual Heritage

By Mala Chandrashekhar

Introducing Blogger Mala Chandrashekhar - a specialist academically trained in modern Western sciences, yet deeply enamored with India's timeless ethnic arts, crafts, and textiles. Her heart beats for the rich and glorious cultural and spiritual heritage of India, and she has dedicated her entire blog to spreading the immortal glories of ancient India worldwide. Through her simple yet impactful blog posts, Mala aims to reach every nook and corner of the globe, sharing India's beauty and wisdom with the world.

But Mala doesn't stop at just sharing her own thoughts and ideas. She welcomes constructive criticisms and suggestions to improve her blog and make it even more impactful. And if you share her passion for India's culture and heritage, she extends a warm invitation for high-quality guest blog posts.

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