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Asia · Country guide

Mangoes in India

A summer that moves from one region to the next.

Explore the mangoes

  • Alphonso — India

    Saffron, apricot jam, and an almost unfairly lush finish—the “king of mangoes” earns the title.

  • Banganapalli — India

    Large golden fruit with firm fiberless flesh and a clean honey sweetness.

  • Totapuri — India

    Distinctive beaked fruit with bright acidity, firm flesh, and excellent processing range.

  • Ambika — India

    A deep-red Indian hybrid with firm flesh and a poised sweet-acid balance.

  • Appemidi — India

    Small, aromatic tender mango types from Karnataka, prized for whole-fruit pickling.

  • Dashehari — India

    Fragrant, sweet, and nearly fiberless with a long, elegant finish.

  • Himsagar — Bangladesh

    Deeply sweet, almost fiberless flesh with a brief, fiercely anticipated season.

  • Jehangir — India

    Green skin hides pale flesh with a complex sweet-spicy character.

  • Kesar — India

    Deep orange, aromatic, and built for a bowl you guard closely.

  • Langra — India

    Aromatic green-skinned fruit with vivid sweetness, citrus, and a resinous edge.

  • Mallika — India

    A 1970s Indian hybrid with concentrated citrus, melon, and honey notes.

  • Panchadara Kalasa — India

    A honeyed Andhra mango whose Telugu name translates to “sugar pot.”

Local names to know

A chapter in the mango story

These cited histories connect to India. Historical association, botanical origin and present-day cultivation are different claims.

Journeys through these mangoes

  • The mango you grew up with.

    Start with Pathiri in Mayiladuthurai. Follow the names, gardens and older varieties that make Tamil Nadu’s mango world its own.

  • Names across a border.

    Chausa, Chaunsa, Langra, Dusehri. Explore the mango names shared by India and Pakistan, and the distinctions inside them.

  • A whole world in a pickle jar.

    Tender Appemidi, sliced Totapuri and the western Indian names preserved by pickle makers. Follow mangoes through the kitchen.

  • Two parents. Two new mangoes.

    Meet Neelum and Dashehari, then follow their reciprocal crosses into Mallika and Amrapali.

  • What do you call this mango?

    Hapus, Baneshan, Kili Mooku. Three familiar fruits show how much knowledge lives inside a local name.

The country guide

Start on the western coast with Alphonso, head to Gujarat for Kesar, then meet Banganapalli in Andhra Pradesh and Dashehari in Uttar Pradesh. In Mayiladuthurai, Tamil Nadu, look for Pathiri, celebrated locally for its aroma and sweetness. India’s mango story changes with the region, the variety and the stage at which you eat it. This is a small tasting route through that diversity, with room for green fruit and the pickle jar alongside the sweet, ripe bowl.

Season and availability

Think in regional windows. APEDA describes broad availability from March to August; its state guide lists April–May for Andhra Pradesh and Telangana, May for Gujarat, and June–July for Bihar. These are typical harvest windows, not a promise of availability in every market.

At the table

Ripe fruit is only one starting point. The National Horticulture Board also documents raw mango used for pickle and slices in brine. Our tasting stories offer serving suggestions for each selected mango; choose the fruit and ripeness to suit the recipe.

Sources and further reading

Guide reviewed 2026-09-29.

Each guide is a selected introduction, not a complete list of a country's varieties. Names and associations do not establish botanical origin.

Keep your discoveries in your mango passport