Search
LoginSearchLoginSearchLogin
7 min
06/05/2026
As soon as mango varieties begin flooding the markets, from local grocery stores to quick-commerce sites, you know summer has arrived. But do you know the different types of mangoes? Because there are 12 different varieties, each with its own use, availability window, and, of course, taste profile. Dig in for the juicy details.
People don’t just love mangoes in India. They have their favourites – there are Alphonso loyalists who refuse any claims or discussions that question its superiority. Then you have the Kesar and Dasheri lovers who would go to any lengths to prove why their favourite should be crowned the real king of mangoes. And then you have the slightly niche lovers, of Totapuri, Chausa, or Neelam, who don’t question – simply enjoy the mango varieties they love for the brief period they are available. Whether you belong to one of these categories or just enjoy mangoes in all their sweet, pulpy, juicy glory, this piece is for you. Here are the 12 mango varieties in India.
Rich, creamy, and intensely sweet, Alphonoso hails from Maharashtra. Often considered the “king of mangoes”, it has wide culinary uses, from a sorbet to a lassi. Alphonso is one of the most highly prized mango varieties in India, due to its high demand and short availability window.
Season windows: April to June (peak in May)
Taste profiles: Intensely sweet, creamy, low-fibre, with a rich aroma
Where to buy them: Local fruit markets in Maharashtra, premium grocery stores, or online fruit retailers during peak season
Best dishes: Aamras, mango lassi, mango shrikhand (amrakhand), sorbets, cheesecakes; pairs well with saffron, whole spices like Aashirvaad Cardamom, and a hint of black salt for drinks or desserts
Local to Gujarat, Kesar gets its name from its bright orange pulp. It has a sweet, slightly tangy flavour and strong aroma. Grown in the foothills of Girnar in Gujarat, Kesar got a GI (geographical indication) status in 2011. It’s also one of the more expensive varieties in India.
Season windows: May to July (peak in June)
Taste profiles: Sweet with a slight tang, aromatic, smooth and moderately fibreless
Where to buy them: Gujarat (especially Gir region), local fruit mandis, premium grocery stores, online retailers during season
Best dishes: Aamras, mango milkshakes, shrikhand, kulfi; pairs well with Aashirvaad Cardamom, saffron, and a pinch of dry ginger
It’s not like Kesar or Alphonso don’t have a distinct aroma, but even they may pale in comparison to the fragrance of Dasheri, or rather, its pulp. Grown across Uttar Pradesh, Dasheri is slightly longer than usual mangoes, has smooth skin, and exceptionally sweet pulp.
Season windows: May to July (peak in June)
Taste profiles: Very sweet, fragrant, juicy, low-fibre
Where to buy them: Uttar Pradesh (Malihabad), North Indian markets, local vendors, seasonal online fruit sellers
Best dishes: Fresh consumption, mango lassi, desserts, sliced fruit bowls; pairs well with milk, cardamom, and a hint of rose
Though it's named Langra (Hindi for lame), the flavour notes don’t limp but rather sing. A tangy-sweet fruit, this is one of those mango varieties that remain green in colour, even when it's ripe. It’s usually found in Uttar Pradesh and Bihar. And the name? Well, legend has it that a wandering sadhu or a local farmer in Banaras (Varanasi) with a leg disability planted the tree.
Season windows: July to August
Taste profiles: Tangy-sweet, slightly fibrous, bold flavour
Where to buy them: Uttar Pradesh, Bihar, local mandis across North India during the peak monsoon onset
Best dishes: Fresh slices, mango chutneys, drinks; pairs well with black salt, Aashirvaad cumin, and mint
Among the different mango varieties in India, few have as divided an audience as the Safeda. This one has a golden-yellow flesh, almost white, which gives it its name (safed is Hindi for white). While some people dismiss the fruit because it’s milder in sweetness compared to other mango varieties, like Alphonso or Dasheri, others like it for this exact reason – a balanced flavour that does not lean too sweet.
Season windows: April to June
Taste profiles: Mildly sweet, firm, low-fibre, less aromatic
Where to buy them: Andhra Pradesh, Telangana, South Indian markets, and supermarkets across India
Best dishes: Sliced fruit, salads, smoothies, light desserts; pairs well with honey, lime, and a pinch of salt
This one’s special. It has a beak-like appearance and yellow flesh tinged with red at the tip. This also gives it the name totapuri; tota means parrot. Primarily available in South India, Totapuri has a predominantly tangy flavour and is used in quite different ways from other mango varieties.
Season windows: June to August
Taste profiles: Tangy, firm, slightly sour, low sweetness
Where to buy them: Karnataka, Andhra Pradesh, Tamil Nadu; widely available in bulk in local markets
Best dishes: Raw mango pickles, chutneys, juices, aam panna; pairs well with Aashirvaad Mustard Whole Spice, chilli powder, turmeric, and salt
Juicy, fibreless, and intensely sweet, Himsagar is one of the most celebrated mango varieties from West Bengal. Unlike some of the more widely commercial varieties, Himsagar has a short seasonal window, which only adds to its appeal. It may not have the flashy golden skin of Alphonso, but its smooth, saffron-hued pulp and rich flavour make it a favourite among mango purists.
Season windows: May to June
Taste profiles: Intensely sweet, fibreless, juicy, rich
Where to buy them: West Bengal (especially Murshidabad, Malda), eastern markets; there’s limited online availability
Best dishes: Fresh consumption, desserts, aamras; pairs well with saffron, milk, and cardamom
This one’s a favourite among kids and a fair share of adults. Shorter than other mango varieties and much juicier, Chausa is usually meant for sucking. You don’t cut the fruit, or else you lose out on a lot of its soft, juicy pulp. This is commonly found in North India.
Season windows: July to August
Taste profiles: Very sweet, juicy, soft pulp, highly aromatic
Where to buy them: Bihar, Uttar Pradesh, Haryana; widely available in North India during peak summer
Best dishes: Fresh eating (sucking mango), juices, pulp-based desserts; pairs well with chilled milk or as is
Small, fragrant, and quietly dependable, Neelam is a late-season mango variety from South India. While it may not have the immediate visual appeal of larger mangoes, it stands out for its strong aroma and balanced sweet-tangy flavour. Arriving towards the tail end of the mango season, these are ideal for the true mango lovers — the ones who want to enjoy one last batch before the season wraps up.
Season windows: June to July
Taste profiles: Sweet with slight tang, strong aroma, medium fibre
Where to buy them: Tamil Nadu, Andhra Pradesh, South Indian markets, and late-season availability across India
Best dishes: Juices, jams, desserts; pairs well with sugar, cardamom, and a touch of lemon
Soft, juicy, and pleasantly tangy, Pairi is a popular mango variety from Maharashtra and Gujarat, especially along the coastal regions. Unlike the richer, creamier mangoes, Pairi leans towards a lighter, more refreshing flavour profile. Its pulp is often used for aamras, where its natural tang adds depth, making it a favourite in traditional summer preparations.
Season windows: April to June
Taste profiles: Sweet-tangy, soft, juicy, slightly fibrous
Where to buy them: Maharashtra, Gujarat, coastal markets, and local fruit vendors
Best dishes: Aamras, juices, traditional desserts; pairs well with ghee, cardamom, and a pinch of Aashirvaad Himalayan pink salt
Large, round, and unmistakably rich, Mulgoba hails from South India, particularly Tamil Nadu. With its thick skin and dense, fibreless pulp, this is one of those mango varieties that leans into indulgence. It doesn’t always get the same spotlight as Alphonso, but among those who know, it’s prized for its depth of flavour and satisfying texture.
Season windows: May to July
Taste profiles: Rich, sweet, dense, fibreless to low-fibre
Where to buy them: Tamil Nadu, South Indian markets, select premium fruit sellers
Best dishes: Fresh slices, desserts, milk-based sweets; pairs well with milk, saffron, and cardamom
If Alphonso is the king, Raspuri is the “queen of mangoes”, at least in Karnataka, where it's grown. It’s known for its soft pulp and vibrant flavour, which lean more towards refreshing than heavy. Unlike creamier varieties, Raspuri is all about its juiciness, making it ideal for drinks, desserts, or simply enjoyed as is during peak summer.
Season windows: May to June
Taste profiles: Juicy, sweet with mild tang, aromatic
Where to buy them: Karnataka (especially Mysuru region), local markets in South India
Best dishes: Juices, milkshakes, desserts; pairs well with milk, sugar, and a pinch of ginger
These different types of mangoes in India have wide uses, but most go beyond being just fruit. From desserts to drinks, pickles, chutneys, and more, mango varieties can be found in dishes across the menu. So, whether you consume the fruit as is or pulp it and mix it into a dish, make the most of summer fruit this season.
India is home to over 1,000 varieties of mangoes, though only a few dozen are widely cultivated and commercially available across regions.
