The King: Alphonso
Often hailed as the 'King of Mangoes', the Alphonso, or Hapus, is the gold standard for many fruit lovers. Originating from the Konkan coast of Maharashtra, particularly Ratnagiri, this mango is a true sensory delight. It boasts a rich, creamy, and non-fibrous
pulp with a vibrant saffron-gold hue. Its flavour profile is a perfect harmony of sweetness with a subtle citrusy tang. Though premium-priced, its exquisite taste makes it a seasonal indulgence worth every rupee. When you see them piled high in Delhi's markets, you know the mango season has truly begun.
The Nawab's Pride: Dasheri
If Alphonso is the king, then Dasheri is the elegant 'Nawab' of the mango world. Hailing from the orchards near Malihabad in Uttar Pradesh, this variety is known for its distinctly sweet, aromatic pulp and long, slender shape. Unlike the Alphonso, the Dasheri has a more fibrous texture, but its flavour is pure, unadulterated sweetness. It's the perfect mango for slicing and eating fresh or for making decadent milkshakes. Its fragrance is so potent that a single Dasheri can fill a room with its perfume, a nostalgic scent for many North Indians.
The Banarasi Belle: Langra
Don't let its greenish-yellow skin fool you; the Langra is a flavour powerhouse. This variety, with its origins traced back to the holy city of Varanasi, retains a greenish tint even when perfectly ripe. Its name, meaning 'lame' in Hindi, comes from a local legend about its first cultivator. The Langra is celebrated for its unique taste—a delightful balance of sweet and tart. It has a slightly fibrous pulp and a characteristic turpentine-like aroma near the stem that connoisseurs cherish. For those who prefer their mangoes with a bit of a zesty kick, the Langra is an unmissable treat.
The Gujarati Gem: Kesar
Named for its saffron-coloured pulp ('Kesar' means saffron), this mango from the foothills of Girnar in Gujarat is a feast for the eyes and the palate. The Kesar mango has a uniquely sweet taste and a bright, intense aroma that makes it the undisputed champion for making 'aamras', the beloved sweet mango pulp. Its skin is a beautiful mottled green and yellow, and its pulp is smooth and perfect for processing. While Alphonso is for savouring fresh, Kesar is the go-to for creating delicious mango-based desserts and drinks that last beyond the season.
The Latecomer: Chausa
Just when you think the mango season is winding down, the Chausa makes its grand entrance. Typically arriving in July and August, this mango from Hardoi, Uttar Pradesh, is a late-season showstopper. Known for its incredible sweetness and bright yellow skin, the Chausa has a wonderfully rich, succulent pulp with very little fibre. It's often called a 'sucking' mango because the best way to enjoy it is to soften the pulp by hand, snip off the top, and drink the sweet nectar directly. It's the perfect, sweet farewell to a glorious summer.
Your Royal Quest: Where to Buy
Finding these royal varieties in Delhi is a rewarding treasure hunt. For the freshest and most diverse selection, head to major fruit mandis like Azadpur, but be prepared for the hustle. For a more curated experience, INA Market and the fruit vendors in Khan Market are excellent choices, offering high-quality, graded mangoes. Many neighbourhood fruit stalls and even modern retail chains stock these popular varieties during their peak season. Don't be shy; ask the vendor about the origin and the best time to eat the mangoes you're buying.
How to Pick the Perfect Mango
Choosing the right mango is an art. First, trust your nose. A ripe mango should have a strong, sweet, fruity aroma near its stem. Second, give it a gentle squeeze. It should yield slightly to pressure but not be mushy. Avoid mangoes with bruised, shrivelled, or blackened skin. Finally, look at the colour, but remember that ripeness isn't always indicated by a uniform colour—a Langra, for instance, stays green. A perfectly ripe mango feels heavier than it looks. Following these simple tips will ensure you bring home the best of the season's bounty.
