MANGO THE KING OF FRUITS

Summer in India for foodies is synonymous with the mango season. In our country, each state boasts of different varieties of mangoes, all hailed as delicacies. Some are meant to be eaten ripe, while others are best eaten when they’re green and raw. While this season starts as early as the last weeks of March, it is only around the last week of April that the many varieties make their entry in the fruit bazaars across the country. This season lasts up to the end of June. In certain areas, it lasts up to the first week of August. From mangoes that are as small as ping pong balls to large ones that weigh as much as two to three kilograms each, each one of them is a gourmet’s treat. And with these different mangoes come from some of the famed dishes, all prepared as seasonal delicacies. Be it the aam ras or mango shrikhand, aam pickle, aam murabba, aam panna, mango rice…..the range of special dishes is plentiful. Add to this the many bakeries and patisseries that have mushroomed across the metros who make cheesecakes and other desserts centred around mangoes, referred as the ‘king of fruits’, and you have enough options to keep that sweet tooth satiated. But, one must admit that nothing beats that feeling of biting through a freshly cut mango. Mangoes and Delhi summers are so linked that when the rains arrive many people bid farewell to their favourite fruit for another year. This is a mistake, of course. Not only are there still good late- season mangoes, like Langda, Malda and Dushehri but India’s deep engagement with mangoes has created many ways to enjoy them other than that summer ideal of the perfectly ripe fruit. There is, most obviously, mango pickle. Two other products made in summer also come in useful during the rains. One is amchur, the dried mango powder which is a key ingredient in chaat masala, whose tangy punch livens up the gloomiest wet days. The other is aam-papad, strips of ripe mango pulp dried into a chewy fruit leather that, long before mango pulp could be canned and frozen, was the way to get a mango kick after summer’s end.

The Sindoori mango is renowned for its distinctive flavor and vibrant reddish-orange skin. Medium-sized with a slightly elongated shape, its skin often features yellow and green shades. The flesh is sweet with a hint of tanginess and has a strong, pleasant aroma that intensifies as it ripens. In season from May to July, Sindoori mangoes are primarily cultivated in Andhra Pradesh, Karnataka, and Tamil Nadu. They can be eaten fresh or used in desserts, smoothies, juices, and salads. Additionally, they are popular for making mango pulp, a key ingredient in various culinary dishes and beverages.

The Langda mango, also known as "Langra," originates from Varanasi. It is highly sought after for its unique flavor and is available from June to August, peaking in mid-summer. Medium to large with an oblong shape, it has distinctive green skin even when fully ripe. The flesh is rich, aromatic, incredibly sweet, and slightly tangy,  with a fiberless, smooth pulp. Langda mangoes thrive in the hot, humid climate of Uttar Pradesh, Bihar, and parts of West Bengal. Best enjoyed fresh, they are also used in desserts, smoothies, and traditional Indian sweets like aamras, cherished for their unparalleled taste and aroma.

The Dushehri mango is a popular variety from India, particularly renowned in the northern region, including Uttar Pradesh. It is known for its sweet, rich flavor and smooth, non-fibrous texture. The mango is medium-sized with a golden-yellow skin when ripe. It has a delightful aroma and is often enjoyed fresh or used in various culinary dishes like mango desserts, juices, and salads. The Dushehri mango season typically spans from June to early August, making it a cherished summer treat. Its historical roots trace back to the Nawab era, where it was favored by royalty for its exquisite taste.

The Malda mango, also known as "Malda Aam" or "Malda Langra," is a prized variety from West Bengal, India. Celebrated for its sweet, slightly tangy, juicy, and fiberless flesh, it offers a rich, creamy texture. The mangoes are medium to large with greenish skin, sometimes showing yellow or white spots. They have a strong, delightful aroma that intensifies when ripe. The season runs from May to July, peaking in June. Grown extensively in Malda's fertile soil, these mangoes thrive in ample sunlight and well-drained soil. Enjoyed fresh, they are also used in desserts, smoothies, salads, aamras, and chutneys.

The Safeda mango, also known as "Banganapalli" or "Benishan," is a popular variety from Andhra Pradesh, India. Recognized for its large, oblong shape and pale yellow skin, this mango offers a sweet, mildly tart flavor with a smooth, fiberless texture. It has a subtle yet pleasant aroma that intensifies upon ripening. The Safeda mango season runs from April to June. Cultivated primarily in Andhra Pradesh, Telangana, and Tamil Nadu, these mangoes thrive in tropical climates with well-drained soil. Versatile in use, they are enjoyed fresh or in desserts, smoothies, juices, and salads, as well as for making pulp and preserves.

Dwarka City talked to a few vendors to know about the  variety of mangoes sold this season-

“Sindhoori aam was sold in May end and June. The price was 100 per kg. It is named Sindoori because it resembles the holy vermillion. This variety is very good for shakes, as the pulp has a good yellowncolour. This variant is sweet, and yet has a slight tanginess to it.”

Ram Babu, a mango vendor at Sector-4.

This is the season of Malda. I am selling mango at `120-150 per kg. The USP of this mango is it is a variant of the langda variety and is quite commonly found in north India, especially Delhi. It is completely non- fibrous, making it a good pick for chutneys. It is sweet-sour in flavour.

Mantosh Kumar, Sector-10

Langra is very popular in Delhi in the UP region. It is not very costly and we have sold 50-70 per kg. This variant of mangoes originally from Varanasi is lemon yellow in colour, and you can get this variety all year long in most parts of north India, especially Delhi.

Jumman, Sector-6

There are a variety of mangoes sold in Delhi including Sindoori, Safeda, Chaunsa and Dushehri. Totapuri was also sold in May. Known by various names like totapuri, totapari, kilimuku and ginimoothi, this is probably the first variant to hit the market in the mango season. It is best eaten raw, with tempered seasoning.

Afzal, Sector10

I have sold all varieties and till recently have been selling chaunsa. Chaunsa was sold from Rs 80-100 per kg. The name literally means ‘sucker’. The variety when ripe turns yellowish in color and it has its origin from Sandila near Hardoi. The variety is known for its exquisite aroma and fleshy pulp.

Nandu, Sector-7

Dashehari is the sweetest of all mangoes and continues till August. It is priced at Rs 100 and above. It gets its name from the Dashehari village near Malihabad where the 200-year-old mother tree of variety still lives. It has a green peel but with yellow sweet pulp.

Rajbir, Sector-19

Safeda is also priced at Rs 100. It is another commercially cultivated mango from UP seeking its origin from Lucknow. The variety is white in colour when raw but takes a yellowish tinge when ripe and is known for its juicy pulp. Now the season of Safeda is over and very few are seen in the market.

Samir, Sector-10