India’s Mango Magic: 18 Delightful Varieties You Must Savour This Summer

In India, mangoes are much more than just a summer delight they’re woven into the fabric of everyday life. From nostalgic childhood memories to festive celebrations and roadside treats, mangoes hold a special place in Indian hearts. Whether you’re loyal to the legendary Alphonso or intrigued by the zesty Langra, there’s a perfect mango for every palate.

With over 1,500 varieties cultivated across the country, the Indian mango scene is as diverse as it is delicious. Some are best enjoyed fresh, others shine in pickles, shakes, or desserts. This guide brings you 18 must-try mango varieties from different regions and tips on how to relish them.

A Fruity Journey Through India’s Iconic Mangoes

1. Malda

From Bihar, this sweet-tart, non-fibrous variety is a regional favourite. Thin-skinned and juicy, Malda mangoes are great for chutneys.

2. Sindhura
Vibrant and red-tinged, this South Indian mango is both sweet and tangy—perfect for milkshakes.

3. Dasheri
A Lucknow treasure, Dasheri mangoes are long, golden, and filled with soft, fibre-free pulp.

4. Kishan Bhog
This early summer variety from Murshidabad combines a light tang with its juicy sweetness.

5. Gulab Khaas
Tiny and fragrant, with a rosy hue, this North Indian mango is ideal for desserts thanks to its smooth pulp.

6. Kilichundan
Native to Kerala, this “parrot beak” mango is large and greenish-yellow, commonly used in pickles and curries.

7. Alphonso (Hapus)
The golden gem of Maharashtra, Alphonso is prized for its rich aroma and sweet, velvety texture.

8. Sundarja
This silky-smooth mango from Madhya Pradesh dates back to 1885 and even appeared on a postage stamp.

9. Fazli
A heavyweight from Bengal, Fazli mangoes can weigh over a kilo and are ideal for preserves and pickling.

10. Neelam
Small, fragrant, and orange-hued, Neelam mangoes are grown across India but especially thrive in Andhra Pradesh.

11. Mankurad
A Goan speciality, this sweet, nearly fibreless mango is considered by many to outshine Alphonso.

12. Chausa
Bright yellow and ultra-juicy, Chausa mangoes are meant to be squeezed and sucked, not sliced. A favourite since the time of Sher Shah Suri.

13. Rumani
From Tamil Nadu, this mildly sweet, juicy mango is packed with carotenoids, making it good for the skin and eyes.

14. Langra
Hailing from Varanasi, Langra stays green when ripe. Known for its juicy pulp and bold flavour, it’s great raw or in pickles.

15. Kesar
Grown in Gujarat, Kesar lives up to its name with a saffron-like colour and aroma—perfect for desserts.

16. Banganapalli (Safeda)
This Andhra Pradesh variety is large and pale yellow with mild sweetness—great for milkshakes and full of vitamins.

17. Malgoa (Mulgoba)
Found in Tamil Nadu’s Salem region, this thick-skinned, round mango is exceptionally juicy—ideal for smoothies.

18. Himsagar
From Bengal and Odisha, Himsagar is medium-sized, creamy, and highly fragrant—just right for summer coolers.

How to Enjoy Mangoes the Right Way

• Eat them fresh: Nothing beats peeling and eating a ripe mango straight from the skin.
• Blend them: Alphonso, Sindhura, and Banganapalli make delicious milkshakes.
• Toss in salads: Use firm mangoes like Langra or Kilichundan for a tart, tropical twist.
• Cook them down: Prepare tangy pickles and chutneys with Malda or Kilichundan.
• Serve as dessert: Choose smooth, aromatic mangoes like Kesar, Rumani, or Gulab Khaas.

So, don’t just pick a mango—experience it. Dive into India’s delicious mango landscape and find your fruity favourite this season.