Mangoes belong to the species of Mangifera and there are more than 1000 names of different mango species. Climate of each country is different and so the quality and species of mangoes differ. Most of the mango trees belong to the Mangifera indica species as the other species ofMangifera have lower quality fruits and they are also known as wild mangoes.
The ripe fruit differ in colour and size, such as orange, red and yellow. Often red on the side facing the sun and are of yellow colour are good quality mangoes and mangoes of green colour are considered as the unripe fruit.
Few Indian species of Mango are Alphonso, Amrapali, Bombay, Banganapalli, Bombay Green, Bangalora, Dashehari, Chausa, Fernandian, Fazli, Gulab khas, Himsagar, Kishen Bhog, Kesar, Langra, Mankurad, Mallika, Mulgoa, Pairi, Neelam, Suvarnarekha, Samar Behisht Chausa, Vanraj, Totapuri, Zardalu. Among them, 20 varieties are cultivated commercially in India and most of these species need specific eco-geographical conditions for their growth.
Let’s know about the most common mangoes you may find in the market:
Alphonso: It is the leading variety produced in Maharashtra and a favourite amongst all. This species is known by different names in various regions like Gundu, Badami, Appas, Khader, Happus and Kagdi Happus.Keeping quality of this fruit is excellent and this is also exported to other countries. It has been found good for canning purpose.
Dashehari: Dashehari mango is one of the oldest mango varieties in the country. This variety derives its name from the village Dashehari near Lucknow. The community inMalihabad takes every effort to preserve the heritage of these fantastic trees as its pulp is sweet and succulent enough to satisfy your taste buds.
Kesar: This is a leading variety of Gujarat with a reddish blush on its yellow skin. It is one of the few varieties exported abroad.
Langra: This variety is indigenous to Varanasi region of Uttar Pradesh. Its mother tree exists in Varanasi and is extensively grown in northern India. This lettuce green colour mango fruit has a distinct turpentine taste.
Pairi: Pairi comes from Goa and coastal Maharashtra with its mildly spicy aroma. Its texture is fibreless and the taste is a delightful balance of sugar and acid. It is widely used to make juice and is good to consume when the fruit turns slightly yellow.
Totapuri: This variety is best to consume when it’s raw or slightly ripe. ‘Tota’ means parrot in Hindi and it has got its name because of its parrot shaped end. It’s not sweet, but a tangy, crunchy fruit. Eat it with salt and chili powder or make pickle of your choice. You can even eat the skin of this variety and believe me it tastes good.