Mangoes, known as the “king of fruits,” are tropical treasures belonging to the Mangifera indica species, celebrated for their succulent flesh, vibrant hues, and diverse flavors. Originating in the Indo-Burma region over 4,000 years ago, they were first domesticated in India, where they remain a cultural and culinary cornerstone.
Through ancient trade routes and colonial exploration, mangoes spread to Southeast Asia, Africa, the Caribbean, and the Americas, thriving in warm, frost-free climates. Today, India leads global production, contributing nearly half the world’s supply, with thousands of cultivars grown across tropical and subtropical regions. Revered for their rich taste and nutritional value, mangoes are a universal symbol of summer and abundance.
The allure of mangoes lies in their incredible variety, with fruits ranging in size, shape, and color—from small and round to large and oblong, with skins in shades of green, yellow, orange, red, or purple. Their flesh, typically golden or orange, varies from silky and fiberless to juicy and slightly fibrous, offering flavors that span sweet, tart, floral, and even spicy. The sweetness, measured in Brix degrees, can range from mild to intensely sugary, while some exhibit unique undertones like citrus or tropical notes. This diversity makes mangoes a favorite among chefs, gardeners, and home cooks, who value their ability to elevate both sweet and savory dishes with unparalleled depth and vibrancy.
Mangoes are nutritional powerhouses, packed with vitamins A, C, and E, as well as antioxidants like beta-carotene and polyphenols, which support immunity, skin health, and digestion. Their natural sugars provide quick energy, while dietary fiber aids gut health. In culinary applications, mangoes shine in countless forms—eaten fresh, blended into smoothies, juiced, dried, or pickled when unripe. They add a tropical flair to salads, salsas, curries, and desserts like sorbets and cakes, with their versatility transcending global cuisines, from Indian aamras to Mexican mango salsa. Their vibrant color and aroma also make them a stunning addition to any dish.
Cultivating mangoes requires warm temperatures, well-drained soil, and ample sunlight, making them ideal for tropical and subtropical gardens. They can be grown from seeds or grafted for consistent fruit quality, with trees often bearing fruit for decades. Harvesting occurs at various ripeness stages, depending on desired flavor or use, with ripe mangoes offering the sweetest taste.
Mango Varieties
Named after Afonso de Albuquerque, a Portuguese general, Alphonso mangoes hail from Maharashtra, India, particularly Ratnagiri and Devgad, with cultivation also in Gujarat and Karnataka. Introduced through Portuguese grafting in the 16th century, it’s one of India’s most exported varieties.
Known as the “king of mangoes,” Alphonso is medium-sized (150–300 grams), with bright golden-yellow skin and a red blush when ripe. Its saffron-colored, fiberless pulp is creamy, sweet, and aromatic, with a rich, buttery texture and high sugar content (20–24° Brix). It’s available from April to June.
Perfect for fresh eating, smoothies, desserts like mango lassi, and premium ice creams. Its high pulp yield makes it ideal for processing into purees and juices.
Originating in Gujarat, India, near the Girnar mountains, Kesar mangoes were first cultivated in 1931 by the Nawabs of Junagadh and named for their saffron-like pulp in 1934. They hold a Geographical Indication (GI) tag.
Medium-sized (200–300 grams), Kesar has dull yellow skin with a green tinge and occasional red blush. Its bright yellow-orange pulp is sweet, smooth, and fiberless, with a distinctive saffron aroma and balanced tangy-sweet flavor (18–22° Brix). Available from May to July.
Ideal for juices, desserts like mango shrikhand, and fresh eating. Its firm texture suits canning and export.
Banganapalle (Safeda/Benishan)
Hailing from Banaganapalle in Andhra Pradesh, India, this variety is also grown in Telangana and Tamil Nadu. It’s one of South India’s most popular cultivars, often called the “king of mangoes” locally.
Large (350–400 grams), Banganapalle is oval-shaped with thin, smooth, light yellow skin dotted with spots. Its golden-yellow pulp is sweet, fiberless, and juicy, with a mild aroma and moderate sweetness (16–20° Brix). Available from April to June.
Widely used for fresh eating, mango pulp, smoothies, and jams. Its high pulp content makes it a favorite for processing industries.
Totapuri
Native to South India, particularly Karnataka, Andhra Pradesh, and Telangana, Totapuri is a commercial cultivar named for its parrot beak-like shape. It’s widely grown for processing.
Medium to large (200–350 grams), Totapuri has thick, greenish-yellow skin with a pointed tip. Its firm, golden pulp is mildly sweet with a tangy, acidic edge (14–18° Brix) and moderate fiber. Available from May to July.
Primarily used for pickles, chutneys, salads, and mango pulp for beverages and ice creams due to its high yield and tart flavor.
Langra
Origin: Originating in Varanasi, Uttar Pradesh, India, Langra is named after a farmer with a limp who first cultivated it. It’s now popular in Bihar, West Bengal, and Haryana.
Characteristics: Medium-sized (200–350 grams), Langra is oval with green skin that remains green even when ripe, sometimes with a slight yellow tinge. Its juicy, sweet-tart pulp is soft, fibrous, and aromatic, with a rich flavor (18–22° Brix). Available from July to August.
Uses: Best for fresh eating, aamras, and desserts. Its strong aroma makes it a favorite for sucking mangoes.
Developed in Lucknow, Uttar Pradesh, India, Dasheri is one of the oldest varieties, grown by the Nawabs. It’s also cultivated in Nepal and Pakistan.
Small to medium (150–250 grams), Dasheri is oblong with vibrant green skin turning yellow when ripe. Its orange-red pulp is sweet, aromatic, and fiberless, with a creamy texture (20–24° Brix). Available from May to August.
Ideal for sucking, aamras, smoothies, and mango lassi. Its sweetness suits desserts and fresh consumption.
Himsagar
Native to West Bengal, India, particularly Murshidabad, Himsagar is a premium variety also grown in Odisha and Bangladesh.
Medium-sized (250–350 grams), Himsagar is oval with smooth, greenish-yellow skin. Its creamy, fiberless pulp is exceptionally sweet and aromatic, with a rich, dessert-like flavor (20–22° Brix). Available from May to June, it has a short season.
Perfect for desserts, shakes, and fresh eating. Its silky texture makes it a favorite for gourmet recipes.
Neelam
Indigenous to Tamil Nadu, Karnataka, and Andhra Pradesh, India, Neelam is a commercial variety popular in Hyderabad, especially during the monsoon.
Medium-sized (200–300 grams), Neelam has green skin with a red blush when ripe. Its orange-yellow pulp is sweet, juicy, and moderately fibrous, with a pleasant fragrance (16–20° Brix). Available from June to August.
Great for fresh eating, juices, and desserts. Its late-season availability makes it a monsoon favorite.
Tommy Atkins
Developed in Florida, USA, in the 1920s, Tommy Atkins is a hybrid of Haden mangoes. It’s now widely grown in Mexico, Brazil, and Peru for export.
Large (400–600 grams), Tommy Atkins is oval with thick, red-purple skin and a yellow-orange base. Its firm, fibrous pulp is tart-sweet with a mild flavor (14–18° Brix). Available from March to July.
Ideal for fresh eating, salsas, and processing due to its long shelf life and bruise resistance.
Kent
Originating in Florida, USA, in the 1940s, Kent is a Haden descendant grown commercially in Mexico, Ecuador, and Peru.
Large (500–800 grams), Kent is oval with green skin covered in yellow dots and a red blush when ripe. Its juicy, fiberless pulp is sweet, peachy, and tender (18–22° Brix). Available from December to February.
Excellent for juicing, drying, smoothies, and fresh eating. Its soft texture suits processed products.
Keitt
Developed in Florida, USA, in 1939 by J.N. Keitt, this late-season variety is grown in the Caribbean, Mexico, and Australia.
Very large (600–800 grams), Keitt is green with a slight yellow tinge when ripe. Its firm, fiberless pulp is sweet with a hint of tartness (16–20° Brix). Available from July to September.
Popular for fresh eating, pickling when green, and juicing. Its large size and late season make it a grower’s favorite.
Ataúlfo (Honey Mango)
Native to Mexico, particularly Chiapas and Michoacán, Ataúlfo is also grown in Peru and Ecuador. It’s often called Champagne or honey mango in the USA.
Small (170–280 grams), Ataúlfo is sigmoid-shaped with golden-yellow skin. Its creamy, fiberless pulp is velvety, sweet, and buttery, with a thin pit (20–24° Brix). Available from March to September.
Perfect for fresh eating, desserts, and smoothies. Its delicate texture suits gourmet dishes.
Carabao (Philippine Mango)
Originating in the Philippines, Carabao is named after the water buffalo and is also grown in Mexico. It holds the Guinness record for the sweetest mango.
Medium-sized (300–400 grams), Carabao is oblong with yellow skin when ripe. Its fiberless, juicy pulp is exceptionally sweet with a floral aroma (22–26° Brix). Available from May to July.
Ideal for fresh eating, desserts, and preserves. Its sweetness makes it a premium export variety.
Nam Doc Mai
Hailing from Thailand, Nam Doc Mai was introduced to Florida in 1973. It’s a premium dessert mango popular in Asia and the Caribbean.
Medium-sized (300–400 grams), Nam Doc Mai is long, slender, and sigmoid, with green-gold to bright yellow skin. Its fiberless, silky pulp is very sweet and aromatic (20–24° Brix). Available from June to July.
Eaten ripe as a dessert fruit or green in sauces and pickles. Its smooth texture suits high-end markets.
Haden
Developed in Florida, USA, in 1902 by Captain John Haden, Haden is a hybrid of Indian Mulgoba mangoes and is grown in Mexico and Central America.
Medium to large (400–600 grams), Haden is round with greenish-yellow skin and a red-pink gradient. Its firm, slightly fibrous pulp is sweet with a sour aftertaste (16–20° Brix). Available from March to June.
Used for fresh eating, salsas, and juicing. Its vibrant color makes it a market favorite.
Chaunsa
Originating in Multan, Punjab, Pakistan, and Uttar Pradesh, India, Chaunsa is named after the 16th-century warrior Sher Shah Suri’s victory at the Battle of Chausa. It’s a late-season favorite in South Asia.
Medium to large (250–400 grams), Chaunsa is oblong with golden-yellow skin when ripe. Its fiberless, juicy pulp is intensely sweet, aromatic, and slightly tangy, with a rich, honey-like flavor (20–24° Brix). Available from July to September.
Ideal for fresh eating, aamras, smoothies, and desserts like mango kulfi. Its strong aroma and sweetness make it a premium export variety.
Sindhri
Native to Sindh, Pakistan, particularly Mirpur Khas, Sindhri is also grown in Gujarat, India. It’s one of Pakistan’s most popular mangoes, often called the “queen of mangoes.”
Large (300–500 grams), Sindhri is oval with thin, yellow skin and a red blush. Its fiberless, soft pulp is sweet, fragrant, and juicy, with a floral, tropical flavor (18–22° Brix). Available from May to July.
Perfect for juicing, fresh eating, and desserts. Its high juice content suits beverages and sorbets.
Amrapali
Developed in 1971 by the Indian Agricultural Research Institute in New Delhi, Amrapali is a hybrid of Dasheri and Neelam, designed for high yield and dwarf trees.
Small to medium (150–300 grams), Amrapali has bright yellow-orange skin with a red blush. Its fiberless, firm pulp is sweet with a mild, creamy flavor (20–22° Brix). Available from June to August.
Great for fresh eating, smoothies, and commercial processing. Its compact tree size makes it popular for home gardens.
Mallika
A hybrid of Neelam and Dasheri, Mallika was developed in India in 1978 and is grown in Maharashtra, Gujarat, and South India. It’s also cultivated in Florida and Israel.
Medium to large (250–400 grams), Mallika is oblong with vibrant yellow skin and a slight red blush. Its fiberless, buttery pulp is exceptionally sweet, with a rich, apricot-like flavor (22–26° Brix). Available from June to July.
Ideal for fresh eating, desserts, and juicing. Its smooth texture suits gourmet recipes and export markets.
Chok Anan (Miracle Mango)
Originating in Thailand, Chok Anan is also grown in Malaysia and Indonesia. Known as the “miracle mango” for its ability to fruit multiple times a year, it’s a commercial favorite.
Medium-sized (200–350 grams), Chok Anan has golden-yellow skin when ripe. Its fiberless, juicy pulp is sweet with a mild tang, offering a balanced flavor (18–22° Brix). Available year-round in tropical climates.
Used for fresh eating, salads, and juicing. Its consistent fruiting makes it ideal for commercial growers.
Mulgoba
Native to Tamil Nadu, India, Mulgoba was introduced to Florida in 1889, becoming a parent to many American cultivars like Haden. It’s a heritage variety prized for its flavor.
Medium to large (300–500 grams), Mulgoba is round with green-yellow skin and a red blush. Its juicy, slightly fibrous pulp is sweet, aromatic, and spicy (18–22° Brix). Available from May to July.
Best for fresh eating and traditional desserts. Its historical significance makes it a favorite among mango purists.
Pairi (Paheri)
Hailing from Maharashtra and Gujarat, India, Pairi is an early-season variety also grown in Goa and Karnataka. It’s known for its intense aroma.
Small to medium (150–250 grams), Pairi is round with yellow-orange skin and a red blush. Its juicy, moderately fibrous pulp is sweet-tart with a strong, musky flavor (16–20° Brix). Available from April to June.
Popular for sucking, aamras, and pickles when unripe. Its early availability makes it a market favorite.
Fazli
Originating in Bihar and West Bengal, India, Fazli is also grown in Bangladesh and Nepal. It’s one of the largest mangoes, prized in eastern India.
Very large (500–1,000 grams), Fazli is oblong with pale yellow skin. Its juicy, moderately fibrous pulp is sweet with a mild, floral flavor (16–20° Brix). Available from July to August.
Used for fresh eating, juicing, and traditional sweets. Its size makes it a showstopper at markets.
Gulab Khas
Native to Uttar Pradesh and Bihar, India, Gulab Khas is named for its rose-like aroma. It’s a premium variety in North India.
Medium-sized (200–300 grams), Gulab Khas has reddish-yellow skin. Its fiberless, creamy pulp is sweet, with a distinctive rose-flavored undertone (20–24° Brix). Available from June to July.
Ideal for fresh eating, desserts, and gourmet recipes. Its unique flavor suits specialty dishes.
Raspuri
Hailing from Karnataka, India, Raspuri is a beloved South Indian variety, particularly in Mysore and Bengaluru, known for its juicy flesh.
Medium-sized (200–350 grams), Raspuri is oval with green-yellow skin and a red blush. Its soft, juicy pulp is sweet-tart with a strong aroma (18–22° Brix). Available from May to July.
Perfect for sucking, aamras, and juices. Its high juice content makes it a local favorite.
Badami
Originating in Karnataka, India, Badami is often called the “Alphonso of South India” due to its similarity to the premium variety. It’s also grown in Andhra Pradesh.
Medium-sized (200–300 grams), Badami has golden-yellow skin. Its fiberless, creamy pulp is sweet, with a rich, buttery flavor (18–22° Brix). Available from April to June.
Great for fresh eating, smoothies, and desserts like mango ice cream. Its Alphonso-like qualities make it a budget-friendly alternative.
Francis
Native to Haiti, Francis is a traditional Caribbean variety also grown in Florida and Central America. It’s a descendant of Indian mangoes.
Characteristics:
Medium to large (300–500 grams), Francis is oblong with bright yellow skin. Its juicy, slightly fibrous pulp is sweet with a spicy, tropical flavor (16–20° Brix). Available from May to July.
Used for fresh eating, salsas, and smoothies. Its bold flavor suits Caribbean cuisine.
Irwin
Developed in Florida, USA, in the 1940s, Irwin is a seedling of unknown parentage, popular in Japan and Taiwan for its vibrant color.
Medium-sized (300–400 grams), Irwin has bright red-purple skin with yellow undertones. Its fiberless, firm pulp is sweet with a mild, peachy flavor (16–20° Brix). Available from June to August.
Ideal for fresh eating and ornamental displays. Its striking color makes it a market standout.
Valencia Pride
Originating in Florida, USA, in the 1940s, Valencia Pride is a Haden seedling grown in South Africa and Australia for export.
Large (500–700 grams), Valencia Pride is elongated with yellow skin and a pink-red blush. Its fiberless, juicy pulp is sweet with a citrusy undertone (18–22° Brix). Available from July to September.
Perfect for fresh eating, juicing, and drying. Its late season extends mango availability.
Manila
Native to the Philippines, Manila is also grown in Mexico and California. It’s a small, sweet variety prized for its simplicity.
Small (150–250 grams), Manila is flattened with golden-yellow skin. Its fiberless, buttery pulp is sweet with a mild, honey-like flavor (18–22° Brix). Available from May to July.
Eaten fresh or dried as mango strips. Its compact size suits snacking.
Mahachanok
Developed in Thailand, Mahachanok is a hybrid of Sunset and Nam Doc Mai, popular in Southeast Asia and Australia.
Medium-sized (200–350 grams), Mahachanok is oblong with yellow-orange skin and a red blush. Its fiberless, firm pulp is sweet-tart with a tropical, pineapple-like flavor (18–22° Brix). Available from June to August.
Used for fresh eating, salads, and desserts. Its balanced flavor suits versatile recipes.
Cogshall
Originating in Florida, USA, in the 1940s, Cogshall is a seedling of Haden, ideal for small gardens due to its dwarf tree size.
Small to medium (200–300 grams), Cogshall has yellow-orange skin with a red blush. Its fiberless, silky pulp is sweet with a rich, creamy flavor (18–22° Brix). Available from June to July.
Great for fresh eating and smoothies. Its compact tree makes it popular for home growers.
Edward
Developed in Florida, USA, in the 1920s, Edward is a hybrid of Haden and Carabao, grown in tropical regions like Costa Rica.
Medium-sized (300–400 grams), Edward is round with yellow skin and a pink blush. Its fiberless, juicy pulp is sweet with a tangy, spicy edge (16–20° Brix). Available from May to July.
Ideal for fresh eating, salsas, and juicing. Its complex flavor suits culinary experimentation.
Bombay
Originating in India, particularly Maharashtra and Gujarat, Bombay is also grown in the Caribbean and Florida. It’s a traditional variety prized for its vibrant color.
Medium-sized (200–350 grams), Bombay has bright yellow skin with a red-orange blush. Its fiberless, juicy pulp is sweet with a tangy, citrusy flavor (18–22° Brix). Available from May to July.
Ideal for fresh eating, smoothies, and salsas. Its vivid hue makes it a favorite for decorative dishes.
Carrie
Developed in Florida, USA, in the 1940s, Carrie is a seedling of unknown parentage, popular among home growers for its dwarf tree and rich flavor.
Medium-sized (250–400 grams), Carrie has yellow skin with a slight red blush. Its fiberless, buttery pulp is intensely sweet with a resinous, tropical aroma (20–24° Brix). Available from June to July.
Perfect for fresh eating, desserts, and juicing. Its compact tree size suits small gardens.
Fajri
Hailing from Bihar and Uttar Pradesh, India, Fajri is also grown in Bangladesh. Known for its large size, it’s a late-season variety in eastern India.
Very large (500–800 grams), Fajri is oblong with pale yellow skin. Its juicy, slightly fibrous pulp is sweet with a mild, floral flavor (16–20° Brix). Available from July to August.
Used for fresh eating, juicing, and traditional sweets like aamras. Its size makes it a market standout.
Glenn
Originating in Florida, USA, in the 1940s, Glenn is a Haden seedling also grown in Mexico and South America. It’s prized for its sweetness and shelf life.
Medium-sized (300–450 grams), Glenn has yellow skin with a red-pink blush. Its fiberless, silky pulp is sweet with a peachy, tropical flavor (18–22° Brix). Available from May to July.
Great for fresh eating, smoothies, and sorbets. Its attractive appearance suits export markets.
Kalmi
Native to Bihar and Jharkhand, India, Kalmi is a lesser-known variety valued for its unique flavor and local popularity.
Characteristics:
Medium-sized (200–350 grams), Kalmi has greenish-yellow skin with a slight red blush. Its moderately fibrous, juicy pulp is sweet-tart with a spicy undertone (16–20° Brix). Available from June to August.
Ideal for fresh eating, pickles when unripe, and regional desserts. Its distinct flavor appeals to local markets.
Kensington Pride (Bowen)
Originating in Australia in the 1960s, Kensington Pride, also called Bowen, is a seedling of unknown Indian origin. It dominates Australia’s mango industry.
Large (400–600 grams), Kensington Pride is round with yellow-orange skin and a red blush. Its juicy, slightly fibrous pulp is sweet with a tangy, tropical flavor (16–20° Brix). Available from October to March.
Used for fresh eating, drying, and juicing. Its robust flavor suits both sweet and savory dishes.
Madame Francique
Native to Haiti and the Caribbean, Madame Francique is a traditional variety also grown in Florida. It’s cherished for its dessert-like quality.
Small to medium (200–300 grams), Madame Francique has yellow skin. Its fiberless, creamy pulp is very sweet with a floral, honey-like flavor (20–24° Brix). Available from May to July.
Perfect for fresh eating and gourmet desserts. Its delicate texture suits high-end culinary uses.
Malda
Hailing from West Bengal and Bihar, India, Malda is named after the Malda district, also grown in Bangladesh. It’s a premium variety with a GI tag.
Medium-sized (250–350 grams), Malda has golden-yellow skin. Its fiberless, juicy pulp is sweet with a rich, caramel-like flavor (18–22° Brix). Available from June to July.
Ideal for fresh eating, aamras, and sweets. Its intense sweetness makes it a regional favorite.
Maya
Developed in Israel, Maya is a hybrid of Indian and local cultivars, also grown in Florida and Mexico for export markets.
Medium-sized (250–400 grams), Maya has yellow skin with a red blush. Its fiberless, firm pulp is sweet with a mild, citrusy flavor (16–20° Brix). Available from May to August.
Great for fresh eating, salads, and juicing. Its long shelf life suits international trade.
Ostin
Originating in Florida, USA, Ostin is a lesser-known variety developed in the mid-20th century, grown in tropical regions like Puerto Rico.
Small to medium (200–300 grams), Ostin has yellow skin with a pink blush. Its fiberless, juicy pulp is sweet with a mild, tropical flavor (16–20° Brix). Available from June to July.
Used for fresh eating and smoothies. Its compact size makes it ideal for snacking.
Palmer
Developed in Florida, USA, in the 1940s, Palmer is a seedling of unknown parentage, also grown in Brazil and Australia.
Large (500–700 grams), Palmer is elongated with red-purple skin and yellow undertones. Its slightly fibrous, juicy pulp is sweet with a mild flavor (16–20° Brix). Available from July to September.
Ideal for fresh eating, juicing, and processing. Its late season extends mango availability.
Ratna
A hybrid of Alphonso and Neelam, Ratna was developed in Maharashtra, India, in the 1980s for disease resistance and flavor.
Medium-sized (250–350 grams), Ratna has golden-yellow skin with a red blush. Its fiberless, creamy pulp is sweet with a tangy, Alphonso-like flavor (18–22° Brix). Available from May to July.
Perfect for fresh eating, desserts, and juicing. Its disease resistance appeals to growers.
Sensation
Originating in Florida, USA, in the 1940s, Sensation is a Haden seedling grown in South Africa and Australia for its striking color.
Characteristics:
Medium-sized (300–400 grams), Sensation has deep red-purple skin with yellow dots. Its slightly fibrous, firm pulp is sweet with a mild flavor (16–20° Brix). Available from July to August.
Used for fresh eating and ornamental displays. Its vibrant skin makes it a market favorite.
Springfels
Developed in Florida, USA, in the 1920s, Springfels is a seedling of Haden, known for its large size and productivity.
Very large (600–800 grams), Springfels has yellow skin with a red blush. Its juicy, slightly fibrous pulp is sweet with a tropical flavor (16–20° Brix). Available from June to August.
Ideal for fresh eating, juicing, and processing. Its size suits commercial markets.
Swarnrekha
Native to Andhra Pradesh and Telangana, India, Swarnrekha is a regional variety named for its golden streaks.
Medium-sized (200–350 grams), Swarnrekha has yellow skin with golden streaks. Its juicy, moderately fibrous pulp is sweet-tart with a floral aroma (16–20° Brix). Available from May to July.
Great for fresh eating, pickles, and regional sweets. Its unique appearance appeals to local consumers.
Van Dyke
Originating in Florida, USA, in the 1950s, Van Dyke is a seedling of unknown parentage, also grown in South Africa and Spain.
Medium-sized (250–400 grams), Van Dyke has yellow skin with a bright red blush. Its fiberless, firm pulp is sweet with a tangy, spicy flavor (16–20° Brix). Available from June to August.
Used for fresh eating, salsas, and juicing. Its attractive color suits export markets.
Zill
Developed in Florida, USA, in the 1920s, Zill is a Haden seedling, also grown in South Africa and Israel.
Small to medium (200–300 grams), Zill has yellow skin with a pink-red blush. Its fiberless, juicy pulp is sweet with a mild, peachy flavor (16–20° Brix). Available from June to July.
Ideal for fresh eating and smoothies. Its compact size makes it perfect for snacking.
Pusa Arunima
Developed by the Indian Agricultural Research Institute in New Delhi, Pusa Arunima is a hybrid of Amrapali and Sensation, released in 2002 for its color and flavor.
Medium-sized (250–350 grams), Pusa Arunima has deep red skin with yellow undertones. Its fiberless, creamy pulp is sweet with a rich, tropical flavor (18–22° Brix). Available from June to July.
Great for fresh eating, desserts, and export. Its vibrant color appeals to premium markets.
Pusa Surya
Also developed by the Indian Agricultural Research Institute, Pusa Surya is a hybrid of Amrapali and Sensation, released in 2002 for its yield and quality.
Medium-sized (250–350 grams), Pusa Surya has yellow-orange skin with a red blush. Its fiberless, juicy pulp is sweet with a mild, fruity flavor (18–22° Brix). Available from June to July.
Ideal for fresh eating, juicing, and processing. Its high yield suits commercial growers.
Chausa
Originating in Uttar Pradesh and Bihar, India, Chausa is a distinct variety from Chaunsa, named after the same historical battle but prized for its unique flavor. It’s also grown in Pakistan.
Medium to large (250–400 grams), Chausa has golden-yellow skin with a slight red blush. Its fiberless, juicy pulp is exceptionally sweet with a honeyed, tropical flavor (20–24° Brix). Available from July to August.
Perfect for fresh eating, aamras, and desserts like mango lassi. Its intense sweetness makes it a premium choice.
Parvin
Developed in Florida, USA, in the mid-20th century, Parvin is a seedling of unknown parentage, grown in tropical regions like Puerto Rico and Mexico.
Medium-sized (300–450 grams), Parvin has yellow skin with a vibrant red blush. Its fiberless, firm pulp is sweet with a mild, peachy flavor (16–20° Brix). Available from June to August.
Ideal for fresh eating, smoothies, and salsas. Its attractive color suits market displays.
Safeda Lucknow
Hailing from Lucknow, Uttar Pradesh, India, Safeda Lucknow is a regional variety distinct from Banganapalle, known for its creamy texture.
Medium-sized (200–350 grams), Safeda Lucknow has pale yellow skin. Its fiberless, creamy pulp is sweet with a rich, buttery flavor (18–22° Brix). Available from June to July.
Great for fresh eating, aamras, and desserts. Its smooth texture is ideal for purees and ice creams.
Suvarnarekha
Native to Andhra Pradesh and Odisha, India, Suvarnarekha is similar to Swarnrekha but distinct, named for its golden streaks and early ripening.
Medium-sized (200–300 grams), Suvarnarekha has yellow skin with golden streaks. Its juicy, moderately fibrous pulp is sweet-tart with a floral aroma (16–20° Brix). Available from April to June.
Used for fresh eating, pickles when unripe, and juices. Its early season makes it a local favorite.
Taimour
Originating in Egypt, Taimour is a traditional variety also grown in Sudan and the Middle East, valued for its adaptability to arid climates.
Medium-sized (250–400 grams), Taimour has green-yellow skin with a slight red blush. Its fiberless, juicy pulp is sweet with a tangy, citrusy flavor (16–20° Brix). Available from June to August.
Ideal for fresh eating, juicing, and drying. Its resilience suits desert agriculture.
Tommy Haden
A hybrid of Tommy Atkins and Haden, Tommy Haden was developed in Florida, USA, in the late 20th century, grown in Mexico and Central America.
Large (400–600 grams), Tommy Haden has red-purple skin with yellow undertones. Its slightly fibrous, firm pulp is sweet-tart with a tropical flavor (16–20° Brix). Available from May to July.
Used for fresh eating, processing, and salsas. Its long shelf life makes it ideal for export.
Vellai Kolam
Native to Tamil Nadu, India, Vellai Kolam is a rare variety named for its pale skin, grown in small quantities in South India.
Small to medium (150–250 grams), Vellai Kolam has pale yellow-white skin. Its fiberless, soft pulp is sweet with a mild, creamy flavor (18–22° Brix). Available from May to July.
Perfect for fresh eating and regional desserts. Its delicate flavor appeals to niche markets.
Zebda
Originating in Egypt, Zebda is a traditional variety also grown in Sudan and Saudi Arabia, known for its large size and productivity.
Large (400–600 grams), Zebda has green-yellow skin with a slight red blush. Its juicy, slightly fibrous pulp is sweet with a mild, fruity flavor (16–20° Brix). Available from July to September.
Used for fresh eating, juicing, and processing. Its high yield suits commercial cultivation.
Alampur Baneshan
Hailing from Telangana and Andhra Pradesh, India, Alampur Baneshan is a premium variety distinct from Banganapalle, grown in Alampur.
Medium to large (300–450 grams), Alampur Baneshan has golden-yellow skin. Its fiberless, creamy pulp is sweet with a rich, honeyed flavor (20–24° Brix). Available from May to July.
Ideal for fresh eating, aamras, and desserts. Its premium quality makes it a sought-after export.
Dot
Developed in Florida, USA, in the 1950s, Dot is a seedling of unknown parentage, grown in tropical regions like the Caribbean.
Small to medium (200–300 grams), Dot has yellow skin with a red blush. Its fiberless, juicy pulp is sweet with a tangy, tropical flavor (16–20° Brix). Available from June to July.
Great for fresh eating and smoothies. Its compact size suits snacking and small households.
Gir Kesar
A specific strain of Kesar from the Gir region of Gujarat, India, Gir Kesar has a GI tag for its unique flavor, distinct from standard Kesar.
Medium-sized (200–300 grams), Gir Kesar has dull yellow skin with a saffron hue. Its fiberless, bright orange pulp is sweet with a saffron-like aroma (18–22° Brix). Available from May to July.
Perfect for juices, shrikhand, and fresh eating. Its distinct flavor suits premium markets.
Julie
Native to Jamaica, Julie is a traditional Caribbean variety also grown in Florida and Central America, prized for its dwarf tree and flavor.
Small to medium (200–300 grams), Julie has yellow skin with a red blush. Its fiberless, creamy pulp is sweet with a pineapple-like flavor (18–22° Brix). Available from June to August.
Ideal for fresh eating, smoothies, and desserts. Its compact tree is popular for home gardens.
Katchamitha
Originating in Gujarat, India, Katchamitha is a rare variety named for its sweet-tart profile, also grown in small quantities in Maharashtra.
Small (150–250 grams), Katchamitha has green-yellow skin. Its moderately fibrous, juicy pulp is sweet-tart with a spicy undertone (16–20° Brix). Available from May to June.
Used for fresh eating, pickles, and chutneys. Its unique flavor appeals to regional palates.
Nam Dok Mai Si Thong
A premium strain of Nam Doc Mai from Thailand, Nam Dok Mai Si Thong is grown in Southeast Asia and Australia for its superior sweetness.
Medium-sized (250–350 grams), Nam Dok Mai Si Thong has golden-yellow skin. Its fiberless, silky pulp is intensely sweet with a floral aroma (22–26° Brix). Available from June to August.
Eaten ripe as a dessert fruit or green in salads. Its premium quality suits export markets.
Pusa Lalima
Developed by the Indian Agricultural Research Institute in New Delhi, Pusa Lalima is a hybrid of Amrapali and Dasheri, released in 2002 for its color.
Medium-sized (250–350 grams), Pusa Lalima has red-orange skin with yellow undertones. Its fiberless, creamy pulp is sweet with a rich, tropical flavor (18–22° Brix). Available from June to July.
Great for fresh eating, desserts, and juicing. Its vibrant color appeals to premium markets.
Rumani
Native to Tamil Nadu and Andhra Pradesh, India, Rumani is a traditional variety known for its affordability and juicy flesh.
Medium-sized (200–350 grams), Rumani has yellow skin with a slight red blush. Its juicy, moderately fibrous pulp is sweet with a mild, fruity flavor (16–20° Brix). Available from May to July.
Ideal for fresh eating, juicing, and regional sweets. Its accessibility makes it a household staple.