Every Indian has a mango memory.
Maybe it’s that big metal bowl of aamras your nani used to serve during summer holidays. Or the juicy Langra you sucked on during hot afternoons in your childhood home. Or maybe, like many of us, you’ve had an ongoing mango debate at the dinner table:
“Alphonso is the best!”
“No way, Langra is asli aam!”
“You all need to try Kesar with puris first!”
If that sounds familiar, welcome to the great Indian mango war — where taste, tradition collide.
But when you’re staring at the fruit stall, how do you choose between these stars — Alphonso, Kesar or Langra?
Let’s break it down, the Indian way. These 5 mangoes are simply non-negotiable in India!
web story by Farzana Mir1. Alphonso (The Fancy King Everyone Loves)
If mangoes were Bollywood actors, Alphonso would be the superstar. You’ll find it on every posh menu, exported to dozens of countries, and of course, worshipped in Maharashtra, especially in Ratnagiri and Devgad.
It’s got that golden color, and honestly, you don’t even need to eat it — the aroma is enough to make you fall in love.
Downside? It's expensive. But hey, once a year indulgence never hurt anyone.
Try this delicious recipes before they are over:
Fancy & desi desserts
Rachana Sagala
Deepa Rupani
Vaishali Suhas
Rekha Unni
Alka Bhandari
Rosalyn John
Jyoti Prakash Assudani
Ratnagiri Hapus
This is Alphonso’s fancier cousin. Not all Alphonsos are from Ratnagiri. When you buy Ratnagiri Hapus, you're tasting mango royalty. And if you're gifting mangoes, this is the one to send.
Quick Mango Fun Fact
Did you know? Mangoes are rich in vitamin C and antioxidants!
2. Kesar (Gujarat’s Golden Secret)
Kesar is like that soft-spoken cousin who doesn’t make much noise, but everyone secretly loves. Originating from Junagadh and Talala in Gujarat, Kesar is pulpy, bright, and slightly tangy - perfect for desi desserts.
Aamras made with Kesar is something else. It blends like butter, smells heavenly, and goes beautifully with piping hot puris (yes, that's a full meal in many homes!).
Perfect for Aamras! Shrikhand and more..
Dr. Pushpa Dixit
Shital Jataniya
Daxa Parmar
It’s easier on the wallet, and stays in season a bit longer than Alphonso.
3. Langra (The North Indian OG)
Langra isn’t as ‘Instagram-worthy’, but let’s be real — it’s the heart of every North Indian mango season. Grown mainly in Varanasi, Bihar, and parts of UP, this one comes a little later in the season.
It’s juicy. Slightly tart but sweet, and with a very unique taste. And people don’t just eat Langra — they bite and slurp it.
Perfect for Making chutneys or pickles, Adding to lassis or yogurt.
Kumkum Chatterjee
Fun fact: Even when ripe, it stays green on the outside. So don’t judge it by the peel!
4. Banganapalli (The Reliable All-Rounder)
Not everyone wants drama in their mango. Banganapalli is the chill, go-with-anything mango. It’s perfect — not too strong, not too messy.
Most homes keep this one in the fridge all season. It’s your “everyday mango.”- perfect for salad, chutneys and more everyday use.
ZMA
Sona Senapati
5. Totapuri (The Sour Star)
Totapuri is instantly recognizable by its beak-like tip (that’s how it got its name). You can eat it raw with salt and chilli, or cook up the most amazing mango chutney with it.
It's perfect for pickles, Aam Panna and a South Indian kitchen essential for all things tangy and spicy.
Ananthi Crazy Cookie
Keshma Raichura
Mother’s Delight
PV Iyer
So...Which One Should You Choose?
Here’s the honest truth — there’s no wrong mango. It depends on what you love and what you are making..
| If you want... | Try this mango |
|---|---|
| Luxury & sweetness | Alphonso / Ratnagiri |
| The ultimate aamras | Kesar |
| Tangy-sweet nostalgia | Langra |
| Kid-friendly or mild taste | Banganapalli |
| For chutney or pickle | Totapuri |
❤ Mango Season = Memory Season
So, which mango do you swear by? Tell Us Your Mango Story! Share your recipe in our Cookpad app and get millions to try your recipe and know your special story!
FAQ Time
Q. Is Alphonso really the best mango?
It’s definitely the most famous — but not necessarily the best. If you love creamy, rich mangoes, Alphonso is perfect. But others might find it too sweet.
Q. Can I ripen mangoes at home naturally?
Yes! Wrap them in a newspaper or place in a paper bag. Keep them at room temp. Avoid carbide-ripened ones — they’re bad for health and taste.
Q. How do I store mangoes at home to keep them fresh?
Keep unripe mangoes at room temperature to ripen. Once ripe, move them to the fridge to extend freshness. For pulp, store in an airtight container in the freezer.
Q. What’s the best mango for making mango desserts?
Alphonso and Kesar are top choices for desserts like mango mousse, ice cream, and shrikhand because they’re sweet, less fibrous, and have a rich flavor.
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