Mango come in a variety of types primarily categorized tastey as sweet Mango Citrus sinensis and bitter Mango specification-style breakdown of Mango often used in agricultural commercial Citrus aurantium Within these categories there are numerous cultivars and hybrids each with unique characteristics and flavors to Mango fruits.

 ALPHONSO MANGO

      The Alphonso mango, often hailed as the "King of Mangoes," is a premium variety renowned for its exceptional flavor, creamy texture, and aromatic sweetness. Originating from India, this mango cultivar is primarily cultivated in the coastal regions of Maharashtra, particularly in Ratnagiri, Devgad, and Sindhudurg, as well as parts of Goa and Gujarat. The Alphonso mango is named after Afonso de Albuquerque, a Portuguese military commander and viceroy of Portuguese India in the early 16th century. Jesuit missionaries introduced grafting techniques to mango cultivation in Portuguese Goa, leading to the development of varieties like Alphonso. Alphonso mangoes are celebrated for their rich, creamy, and non-fibrous pulp. They possess a unique sweetness accompanied by a delightful fragrance, making them highly sought after both domestically and internationally. These mangoes typically weigh between 150 to 300 grams. As they ripen, their skin transforms into a golden-yellow hue with a characteristic blush of red on the top. The flesh is tender, juicy, and smooth, devoid of fibers, offering a melt-in-the-mouth experience. Alphonso mangoes are harvested from mid-April through the end of June, making them a seasonal delicacy. Alphonso mangoes are versatile in the kitchen, lending their rich flavor to a variety of dishes Desserts Used in making ice creams, sorbets, mousses, and soufflés. Beverages Ideal for preparing lassis, smoothies, and juices. Savory Dishes Incorporated into salads and salsas for a tropical twist. Preserves Made into jams and pickles to enjoy the flavor year-round. Alphonso mangoes are not only cherished in India but have also gained international acclaim. They are exported to countries including the United States, United Kingdom, Japan, and various Middle Eastern nations. In fact, the U.S. lifted a ban on Indian mango imports in 2007, allowing Alphonso mangoes to re-enter the market after meeting stringent phytosanitary standards. Due to their limited availability and exceptional quality, Alphonso mangoes command premium prices. In India, they can sell for up to ₹500 per kilogram, while in international markets, prices can reach up to $30 per dozen. While Alphonso mangoes are primarily grown in the western coastal regions of India, they are widely available in major cities across the country, including Puducherry. Local markets, supermarkets, and online grocery platforms often stock these premium mangoes during the harvest season. 

KESAR MANGO

      The Kesar mango, also known as Gir Kesar, is a premium mango variety from India, renowned for its distinctive saffron-colored pulp, rich sweetness, and aromatic fragrance. It is primarily cultivated in the foothills of Girnar in Gujarat, particularly in the Junagadh and Talala regions. This variety has earned the nickname "Queen of Mangoes" and holds a Geographical Indication (GI) tag, signifying its unique origin and quality. The Kesar mango was first cultivated in 1931 by Junagadh Wazir Salé Bhai in Mangrol Junagadh. The name "Kesar" was coined in 1934 by the Nawab of Junagadh, Muhammad Mahabat Khan III, due to the fruit's orange pulp resembling saffron. Grown in approximately 20,000 hectares across the districts of Junagadh and Amreli in Gujarat's Saurashtra region. The fruit is harvested between April and May, with cultivation beginning around October after the monsoon season. The region produces an estimated annual yield of 2 lakh tonnes of Kesar mangoes, with Talala Gir serving as the largest market for these fruits. Medium-sized, round to oval-shaped mangoes with a distinct curved tip. The skin is thin and smooth, transitioning from green to golden-yellow with a slight red blush upon ripening. Deep orange to saffron-colored pulp that is fiberless, smooth, and juicy. Intensely sweet with a subtle tang, offering a complex flavor profile that evolves with each bite. A strong, natural fragrance reminiscent of saffron, enhancing the sensory experience. Rich in vitamins A, C, and E, contributing to immune support and skin health. In 2011, the Kesar mango received the GI tag, making it the first agricultural product from Gujarat and the second mango variety in India to earn this distinction. The United States has emerged as India's largest export market for mangoes, with Kesar mangoes surpassing Alphonso in popularity among U.S. consumers. Kesar mangoes are among the more expensive varieties due to their limited cultivation area and premium quality. Prices can reach up to ₹500 per kilogram in India, while in international markets, they can be sold for up to $25 per dozen. While Kesar mangoes are primarily grown in Gujarat, they are widely available in major cities across India, including Puducherry, during the harvest season. Local markets, supermarkets, and online grocery platforms often stock these premium mangoes. 

DASHERI MANGO

      The Dasheri mango is a renowned Indian mango variety, celebrated for its sweet flavor, smooth texture, and rich history. Originating from the village of Dasheri near Kakori in Uttar Pradesh, this mango has become a staple in Indian mango cultivation. The Dasheri mango was first grafted in the 18th century by Abdul Hameed Khan Kandhari in his "Hamidiya" plant nursery. He used a seedling from a mango tree that resembled the Dasheri variety in appearance but differed in taste. This original tree was located in the gardens of the Nawab of Dasheri village. When Abdul Hameed Khan Kandhari, the zamindar of Malihabad, learned about the tree, he requested permission from the owner to take its saplings. He conducted extensive research and, using his deep knowledge, grafted it with another plant to create a new variety of mango, which he named after the village—Dasheri. The original "mother" Dasheri tree is believed to be over 200 years old and still exists in a grove near the village of Dasheri, maintained by the descendants of the Nawab. Dasheri mangoes are small to medium-sized fruits, averaging 9 to 15 centimeters in length. They have an elongated, straight oval shape with blunt, curved ends. The skin is semi-thick, smooth, leathery, and subtly waxy, ranging in color from light green to yellow-green, transforming into a golden yellow hue when ripe. The orange flesh is tender, succulent, and almost entirely fiberless, encasing a moderately-sized stone. Dasheri mangoes are highly aromatic and bear a tropical, nectar-like scent. The fruit's flesh is very sweet and contains tropical, fruity, and mildly tangy nuances. While the Malihabad region of Uttar Pradesh remains the primary cultivation center, Dasheri production has expanded across India into Andhra Pradesh and Telangana, as well as neighboring Pakistan and Nepal. The harvest season typically runs from June through August, peaking in July. Dasheri mangoes are also exported to various countries, including Singapore, Hong Kong, Malaysia, and the Philippines. Fresh Consumption Enjoyed as a standalone fruit or in fruit salads. Beverages Used to prepare smoothies, milkshakes, and the traditional Indian drink, mango lassi. Desserts Incorporated into ice creams, sorbets, puddings, and cakes. Preserves Made into jams, jellies, and pickles to savor the flavor year-round. Savory Dishes Incorporated into salads and salsas for a tropical twist. In 2009, the Indian government granted the town of Malihabad Geographical Indications (GI) designation, recognizing it as the birthplace of the Dasheri mango.

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