When it comes to mangoes, India is the land of plenty!
Known as the "king of fruits," this tropical delight holds a special place in the hearts (and taste buds) of Indians. From the sweet and succulent to the tangy and tropical, the country boasts an impressive array of mango varieties that will leave you craving for more.
So, buckle up and join us on a mouth-watering journey as we explore the top 40 mango fruit varieties that make India the ultimate mango paradise!
India grows the finest mangoes in the world although more than a thousand varieties exist, only around 20 varieties are grown on commercial scale and Alphonso is the supreme & best variety in India. Mangoes grow on spreading short-trunked trees that have thick dark green leaves. The fruits hang from the branches either singly or in bunches The product mango pulp is obtained by the commercial processing of sound, ripened Alphonso mangoes. The final pulp possessing the characteristic flavour and colour is obtained by passing through 0.7-mm sieve.
Alphonso Mango, Chausa , Dasheri , Langda , Keasar , Totapuri , Malika , Badami , Amarapali , Nelam , Rajapuri , Sinduri , Bombay Green a variety of mango that is particularly popular in India, becomes a national preoccupation there every year around mango season. It is a source of great pride in the region where it is produced, and it is also included in the list of the 1000 finest foods to eat before you die. If you prefer melon, apricot, nectarine, and peach, you'll probably enjoy the all Indian Mango.
When the Indian Mango season first begins, it becomes national news because of the public's insatiable need for the fruit. The availability and cost of these items are also constantly updated in the media. People are willing to pay a premium for the greatest taste during its brief season.
Indian mangoes are at least 20% more expensive than other types of Mango. Although the Indian mango can be somewhat expensive, the quality and uniqueness of the fruit ensure that it is well worth the investment. Alphonso has more Flavorful pulp and thinner, more resilient peel. As a result of its smaller seed compared to other mango cultivars, there is more pulp to enjoy.
Alphonso (Hapus) : Let's start with the crème de la crème of Indian mangoes - the Alphonso. Known as the "Hapus" in Maharashtra, this luscious beauty reigns supreme with its rich saffron-hued flesh and buttery texture. One bite of the Alphonso and you'll understand why it's considered the gold standard among mango connoisseurs.
Banganapalli : Hailing from Andhra Pradesh, the Banganapalli mango is a true crowd-pleaser. Its golden-yellow skin and firm flesh are perfectly balanced with a delightful sweetness. The Banganapalli mango is a popular choice for making delectable mango chutneys and preserves.
Chausa : The Chausa mango, with its legendary history and heavenly taste, hails from the orchards of Uttar Pradesh. With its golden-yellow skin, sweet, juicy flesh, and hints of citrus, it is a mango variety that captures hearts with every bite. Add it to your summer fruit salad for an explosion of flavors!
Dasheri : From the land of the Nawabs, Uttar Pradesh, comes the Dasheri mango. This regal variety is known for its fibreless flesh, exquisite sweetness, and a hint of tanginess. With its thin skin and juicy texture, the Dasheri mango is a treat that will transport you to mango heaven.
Langra : Don't let its name fool you - the Langra mango is anything but lame! Originating from Uttar Pradesh, this variety is known for its greenish-yellow skin, fibrous flesh, and a heavenly sweet and sour taste. Its unique flavor makes it a beloved ingredient for making refreshing mango lassi.
Kesar : Straight from the heart of Gujarat, the Kesar mango is a delightful blend of sweetness and tanginess. Its vibrant orange pulp, coupled with its distinct aroma, makes it a favorite among mango lovers. Enjoy it as is or indulge in a lip-smacking Kesar mango shake!
Totapuri : Looking for a mango that stands out from the crowd? Say hello to the Totapuri mango, aptly named for its distinctive beak-like shape. Native to Karnataka, this variety boasts a tangy flavor and is a popular choice for making mango pickles and tangy chutneys.
Mallika : A result of a crossbreeding program, the Mallika mango is a testament to the wonders of innovation. This hybrid variety, originating from Tamil Nadu, boasts a vibrant orange skin, fiberless flesh, and a deliciously sweet and tangy taste that's hard to resist.
Badami : Hailing from the sunny state of Karnataka, the Badami mango is a true tropical delight. Its smooth, yellow skin hides a sweet, juicy, and mildly tangy flesh that will leave you craving for more. Enjoy it fresh or blend it into a heavenly mango smoothie!
Amrapali : Named after a legendary royal courtesan, the Amrapali mango is a tempting beauty from Bihar. Its attractive, pinkish-red skin and aromatic, fiberless flesh make it a standout variety. Sink your teeth into the Amrapali, and let its heavenly taste make you feel like royalty.
Neelam : A mango that's as charming as its name, the Neelam mango from Tamil Nadu is a beauty to behold. With its vibrant orange skin and sweet, aromatic flesh, it is a beloved choice for making delectable mango desserts and refreshing summer drinks.
Rajapuri : From the majestic state of Maharashtra comes the Rajapuri mango. This regal fruit features a thick, golden-yellow skin and a sweet, creamy flesh that's perfect for eating fresh or using in mango-based dishes. Indulge in the Rajapuri mango and feel like a king yourself!
Himayat : Hailing from the picturesque valleys of Jammu and Kashmir, the Himayat mango is as unique as its origin. With its elongated shape, greenish-yellow skin, and incredibly juicy, fiberless flesh, it's a mango that truly lives up to its heavenly name.
Sinduri : From the sunny state of Andhra Pradesh, the Sinduri mango brings a burst of sunshine to your taste buds. Its bright red skin and sweet, aromatic flesh make it a visual and culinary delight. Slice it up and enjoy this beauty on a lazy summer afternoon.
Himsagar : When it comes to mangoes, West Bengal holds a special place, and the Himsagar mango is its pride. This round, greenish-yellow fruit boasts a fiberless, buttery flesh that's incredibly sweet and fragrant. Close your eyes, take a bite, and let the tropical flavors transport you to the orchards of Bengal.
Bombay Green : Don't let its name fool you; the Bombay Green mango is a true tropical gem. Hailing from Maharashtra, this variety features a pale green skin and a sweet, tangy flesh that's perfect for relishing as a snack or adding a refreshing twist to your salads.
Planting spreads from July to December.
Propagation of techniques : Mango can be raised from seed or propagated vegetatively.
Several methods of vegetative propagation have been tried with varying degrees of success. Propagation from seed, though easy and cheap, is unable to perpetuate characters of the parent tree because most commercial varieties in India are cross-pollinated and monoembryonic. Plants also take more time to bear fruit. However, it is essential to raise seedlings to be used as rootstocks.
Stone Grafting : Stone/epicotyl grafting is a simple, cheap and quick method of mango propagation with a success rate of 75-80%. For this purpose, stones should be sown in June-July on raised beds of size 1x3 m. the beds should e prepared by mixing soil and FYM in the proportion of 2:1. After germination, seedlings with tender stems having coppery leaves are lifted with stones still attached. The roots and stones are dipped in O.1 per cent Carbendazirn solution for 5 minutes after washing the soil. The seedling stems are headed back leaving 6-8 cm long stem. A 4-6 cm longitudinal cut is made running down through the middle of the stem. A wedge shaped cut starting on both sides is made on the lower part of scion stick. The scion stick should be 4-5 months old and 10-15 cm long containing plumpy terminal buds. The scion stick is then inserted in the cleft of the seedlings and tied with polythene strips. The grafts are then planted in polyethylene bags containing potting mixture. The bags are then kept in the shade protecting from heavy rain. The scion stars sprouting 15-20 days after grafting. Care should be taken to remove the sprouts on the rootstocks below the graft union during this period. July is the most suitable month for stone grafting.
Soft-Wood Grafting : This method of grafting is done when the rootstock is overgrown and thus not suitable for stone grafting. Normally in this method, seedlings of 8-10 months old are selected. The grafting is done on newly emerged flush. The scion wood to be used is defoliated 10 days prior to the grafting and has same thickness as that of terminal shoot. The method of grafting is similar to stone grafting. July and August are the best months for soft-wood grafting.
Inarching : The method of inarching or approach grafting is quite cumbersome and time consuming, but it is still the leading method for commercial propagation of mango plants. The method consists of uniting the selected shoot (scion) of a desired parent tree (mother plant) with the potted or transplanted seedling (rootstock) by approach grafting. For this purpose, about one-year-old seedlings are most suitable when they attain a height of about 30-45 cm and thickness ranging from 0.75 to 1.5 cm. These seedlings are either grown in pots or under the mother plant from which the grafts are to be prepared. Generally, one-year-old twigs of the scion tree about 60 cm in length and nearly of the same thickness as that of the stock is chosen for grafting. Young and non-bearing trees should not be selected as mother plants.A thin slice of bark and wood, about 5 cm in length, 7.5 mm width and 2 mm deep, is removed by means of a sharp grafting knife from the stem of the stock as well as from the scion branch. The cuts thus made should be absolutely flat, clean, boat shaped, even and smooth. The ends of these cuts should be round and not angular. The cut surfaces of both, i.e., stock and scion are made to coincide facing each other so that there remains no hollow space between the two. Polythene/alkathene strips of about 1.5 cm in width are tied around the union. After about one month of operation, the scion below the graft union and stock above the graft union should be given light "V" shape cuts at weekly interval in such a way that the grafts can finally be detached while giving the fourth cut. In the last stage, the top of the stock above graft union should also be removed completely. Inarching should be done during the active growth period. The end of the monsoon in heavy rainfall areas and early monsoons in the light rainfall areas is the best period for inarching.
Veneer Grafting : This method of propagation possesses promise for mass scale commercial propagation. The method is simple and can be adopted with success. The rootstocks as mentioned for inarching are suitable for this method also. For conducting this grafting operation, a downward and inward 30-40 mm long cut is made in the smooth area of the stock at a height of about 20 cm. At the base of cut, a small shorter cut is given to intersect the first so as to remove the piece of wood and bark. The scion stick is given a long.
Slanting cut on one side and a small short cut on the other so as to match the cuts of the stock. The scion is inserted in the stock so that the cambium layers comes on the longer side. The graft union is then tied with polythene strip as recommended for inarching. After the scion remains green for more than 10 days, the rootstock should be clipped in stages. The scion wood to be used for veneer grafting requires proper preparation. The desired shoots should be defoliated at least one week prior to grafting so that the dormant buds in the axil of leaves become swollen.
Post harvest treatment : Dip the fruits in 52 ± 1°C hot water immediately after harvest for 5 minutes followed by 8% plant wax (Fruitox or Waxol) to reduce anthracnose disease in mango during storage. Two pre harvest sprays of 0.20% Mancozeb (2.0 g/lit) will also reduce the incidence.
Post harvest handling of mango : Post harvest losses are 25 -30 per cent of total produce due to improper handling and storage practices. Which amounts to over Rs. 250 crore.
Do not use calcium carbide, a banned chemical, for ripening of fruits.
Alternatively, ripe the fruits with dip treatment of ethrel / ethephon solution (250–750 ppm) in hot water (52±20C) for 5 minutes.
Fruits ripen uniformly with attractive colour.
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