Photo by @fruitanicalkw
Alphonso mango isn’t just a fruit. It’s history, culture, and emotion packed into a golden-orange delight. People don’t just eat Alphonso; they wait for it, crave it, and celebrate it like a festival. This isn’t an exaggeration. If you’ve ever tasted a perfectly ripe Alphonso mango, you know it’s not just about the sweetness—it’s about the melt-in-your-mouth texture, the heavenly aroma, and that rich, tropical flavor that no other mango can replicate.
The story of Alphonso mango goes back to the 16th century when the Portuguese ruled parts of India. They experimented with mango grafting, improving native varieties to create the perfect fruit. The result? Hapus mango, aka Alphonso, named after Afonso de Albuquerque, a Portuguese general who played a key role in their rule over Goa. Over time, Maharashtra’s Ratnagiri and Devgad regions became the heartland of Alphonso mango production, thanks to their unique coastal climate.
Today, Alphonso mango is one of India’s most expensive and sought-after mangoes. The moment summer hits, markets flood with Hapus mangoes, and people go crazy. It’s not just about taste—it’s an emotion tied to childhood memories, family traditions, and the arrival of summer.
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What Makes Alphonso Mango So Special?
Photo by @dwarkamai.veg
Alphonso mango isn’t just hyped up for no reason. There’s something magical about it that makes it stand out from every other mango. If you’ve never had one, you might think, “It’s just a mango, how different can it be?” But the moment you take a bite, you’ll understand why it’s in a league of its own.
First, the taste—it’s the perfect balance of sweetness and acidity, with a buttery smooth texture that almost dissolves in your mouth. No annoying fibers, no toughness—just pure mango bliss. The aroma is another thing. You can smell an Alphonso before you even see it. It has a rich, floral fragrance that fills the room, something no other mango can match.
The secret behind this legendary mango? The coastal climate of Ratnagiri and Devgad. The unique soil and weather conditions there give Alphonso its signature flavor and texture. That’s also why Alphonso mangoes from these regions are so expensive and have a GI (Geographical Indication) tag, meaning only mangoes grown there can officially be called “Ratnagiri Hapus” or “Devgad Hapus.”
And then there’s the short season—Alphonso mangoes are available for just a few weeks every year, mostly in April and May. That scarcity makes them even more special. People count down the days until mango season starts, and when it does, they rush to buy the first batch, even if the prices are insane.
Alphonso isn’t just a fruit. It’s a luxury, an experience, a tradition.
Is Alphonso Really the Best Mango in India?
Photo by @kingofmangoess
People swear by Alphonso mango like it’s the undisputed king of mangoes. But here’s the thing—India has over 1,500 varieties of mangoes. Some of them are just as good, if not better, depending on what you like. So, is Alphonso really the best mango in India, or is it just the most famous?
Let’s be real—Alphonso is amazing, but it’s not for everyone. Some people find it too rich or too buttery and prefer mangoes with a bit more bite. Others think the price tag isn’t worth it when you can get equally delicious mangoes for half the price. And then there’s the nostalgia factor—people tend to love the mango they grew up eating, whether it’s Dasheri, Kesar, or Langra.
In North India, Dasheri mango is a huge deal. It’s long, sweet, and incredibly juicy. In Gujarat, people swear by Kesar mango, known for its vibrant saffron color and intense flavor. And then there’s Langra mango, which some hardcore mango lovers claim is even better than Alphonso because of its tangy-sweet balance.
At the end of the day, the “best mango” depends on personal taste. Alphonso wins in terms of branding and international recognition, but India’s mango diversity is unmatched. There’s no single winner—just a lot of delicious choices.
So, do you think Alphonso is the best, or do you have a different favorite?
Kesar Mango: The Saffron-Golden Delight
Photo by @smitz_079
If Alphonso is the king, Kesar mango is the prince that doesn’t get enough credit. It comes from Gujarat, mainly from the Gir and Junagadh regions, and it’s named “Kesar” because of its deep saffron-colored pulp. It’s one of the few mangoes that actually looks as good as it tastes.
Kesar has a richer, more intense sweetness compared to Alphonso. It’s got a slightly fibrous texture, which some people love because it makes the experience feel more natural. The aroma is strong, floral, and almost honey-like, which is why it’s a favorite for making mango-based desserts like aamras, mango shrikhand, and ice creams.
One of the biggest advantages of Kesar mango? It’s cheaper and has a longer season than Alphonso. While Alphonso is available for just a few weeks, Kesar mangoes stick around from May to July, making them a reliable summer treat.
Gujaratis will argue that Kesar is just as good, if not better, than Alphonso—and they have a point. It has a loyal fanbase, and many people actually prefer its slightly tangy aftertaste over Alphonso’s buttery sweetness. It also has a GI tag, meaning true Kesar mangoes only come from Gujarat.
If you’ve never tried Kesar mango before, you’re missing out on one of India’s best-kept mango secrets.
Dasheri Mango: The Sweetheart of North India
Photo by @clarges
If you’ve ever spent a summer in North India, you know that Dasheri mango is a huge deal. It’s not just a mango; it’s an emotion for people in Uttar Pradesh, Bihar, and even Delhi. Some families literally wait all year for Dasheri season to start.
Dasheri mangoes are long, oval-shaped, and bright yellow-green, with a sweetness that feels like pure mango nectar. They aren’t as buttery as Alphonso, but they make up for it with their juicy, melt-in-your-mouth texture. One bite, and the juice just drips down your hand—that’s how you know it’s peak season.
The story behind Dasheri mango is pretty interesting. It’s said that the first-ever Dasheri mango tree still stands in Malihabad, Uttar Pradesh, a region known as India’s “Mango Capital.” The mango grown here is so famous that Malihabad has over 30,000 hectares dedicated to mango orchards, and people from all over the country come here to buy fresh Dasheri mangoes.
Another reason people love Dasheri? It’s affordable and widely available. Unlike Alphonso, which is mostly found in Maharashtra and the western parts of India, Dasheri is everywhere during mango season, making it one of the most accessible mangoes.
Some hardcore Dasheri fans will argue that it’s the sweetest mango in India. It doesn’t have the strong aroma of Alphonso or the deep color of Kesar, but when it comes to raw, juicy sweetness, Dasheri is hard to beat.
Langra Mango: A King Without a Crown
Photo by @_supreme_mango
Langra mango is one of the most underrated mangoes in India. It doesn’t get the hype that Alphonso or Kesar does, but ask any mango lover from North India, and they’ll tell you—Langra is in a league of its own.
First off, the name. “Langra” literally means “lame” in Hindi. The story goes that a farmer in Varanasi who had a limp first cultivated this variety, and over time, people started calling it Langra. Weird name, but once you taste it, you won’t care.
Langra mangoes have a distinct green skin that doesn’t turn yellow even when ripe. That’s how you recognize them instantly in the market. They’re medium-sized, oval-shaped, and packed with a unique tangy-sweet flavor that no other mango has. While Alphonso is buttery and smooth, Langra has a slight chewiness, which many people prefer.
One of the best things about Langra mango is its high pulp-to-seed ratio. You get more mango and less seed, making it perfect for eating straight or making juices and desserts. Plus, it has a longer shelf life compared to Alphonso, which means it stays fresh for longer without losing its taste.
If you like a little bit of acidity with your sweetness, Langra is hands down one of the best Indian mango varieties. It’s refreshing, juicy, and has that nostalgic taste that North Indians swear by.
Totapuri Mango: The Underrated Superstar
Photo by @sahyadrifarms
Totapuri mango is the unsung hero of Indian mangoes. It doesn’t get the love that Alphonso, Kesar, or Dasheri do, but if you’ve ever had mango juice, mango pickle, or mango pulp in India, there’s a good chance Totapuri was in it.
This mango stands out because of its shape and taste. It’s long, slightly curved, and has a beak-like tip—hence the name “Totapuri,” which means “parrot beak.” Unlike other mangoes that are all about sweetness, Totapuri has a mild tangy flavor with just the right amount of sweetness, making it perfect for processing into juices, pulps, and pickles.
One of the biggest advantages of Totapuri mango? It’s available in huge quantities and for a longer time. While Alphonso and Kesar disappear in a few weeks, Totapuri sticks around from May to August, making it a go-to mango for businesses and street vendors. It’s also cheaper, so you’ll often see it being used for mango shakes, jams, and even cocktails.
If you’re someone who doesn’t like overly sweet mangoes, Totapuri might be your perfect match. It’s refreshing, juicy, and has that slightly tangy bite that makes it stand out from the rest. It may not have the cult following of Alphonso or the nostalgia of Dasheri, but it plays a huge role in India’s mango industry.
Banganapalli Mango: South India’s Pride
Photo by @neeskitchen
If you ask someone from South India about their favorite mango, there’s a high chance they’ll say Banganapalli (also known as Benishan). This mango is a legend in Andhra Pradesh and Telangana, and for a good reason—it’s one of the juiciest and most satisfying mangoes you can eat.
Banganapalli mangoes are large, oblong, and bright yellow, with thin, edible skin. They’re less fibrous than many other mangoes, which means every bite is smooth and juicy. The taste? Sweet, mild, and slightly creamy—perfect for those who don’t like the intense tanginess of Langra or Totapuri.
One of the biggest reasons why Banganapalli is so popular is its long shelf life. It doesn’t spoil as quickly as Alphonso or Dasheri, making it perfect for exporting. That’s why Banganapalli mangoes are one of India’s top mango exports, reaching countries like the UAE, USA, and the UK every year.
And just like Alphonso and Kesar, Banganapalli has a GI tag, meaning only mangoes grown in specific regions of Andhra Pradesh can be called by that name.
If you love big, juicy mangoes that are naturally sweet and easy to eat, Banganapalli is the one for you. It may not have the intense aroma of Alphonso, but when it comes to pure, juicy indulgence, it’s hard to beat.
Why Indian Mangoes Taste So Much Better Than Others
Ever wondered why Indian mangoes taste so much better than the ones you find in supermarkets abroad? If you’ve ever tried a mango in the US or Europe and thought, “This isn’t even close to what I had in India,” you’re not alone. There’s a reason for that.
First, it’s about variety. India has over 1,500 types of mangoes, each with its own unique flavor, texture, and aroma. Most imported mangoes you find abroad are from Mexico or Brazil, and they’re usually Tommy Atkins or Kent mangoes—varieties bred for durability, not taste. They’re often fibrous, less juicy, and lack that deep, rich sweetness that Indian mangoes have.
Second, climate matters. Indian mangoes grow in hot, humid, and tropical conditions, which bring out the natural sugars and enhance their flavor. The coastal regions of Maharashtra, Gujarat, and Andhra Pradesh, along with the fertile plains of North India, create the perfect environment for mango trees to thrive.
Then there’s the ripening process. Indian mangoes are traditionally tree-ripened or ripened using natural methods, allowing them to develop their full sweetness. In contrast, exported mangoes are often plucked early and artificially ripened so they can survive long shipping times. That’s why they lack the same taste and aroma.
And finally, there’s the emotional connection. Mangoes in India aren’t just fruit—they’re a part of childhood, summer vacations, and family traditions. Eating a mango straight from the tree or enjoying a bowl of fresh aamras with family adds to the experience in a way that supermarket mangoes never can.
This is why, no matter where Indians go in the world, they’ll always crave the mangoes from home.
The Global Craze for Indian Mangoes
Indian mangoes aren’t just famous within the country—they have a massive fanbase around the world. Every year, as soon as the mango season starts, people in the US, UK, UAE, Canada, and even Japan rush to get their hands on Alphonso, Kesar, and Banganapalli mangoes. Some are willing to pay crazy prices just to get a taste of real Indian mangoes.
But here’s the catch—exporting Indian mangoes isn’t easy. Countries like the US and Europe have strict import regulations, and Indian mangoes often have to go through additional treatments like irradiation or hot water dips to meet safety standards. This affects the taste and quality, which is why the ones you find abroad never taste exactly like the fresh ones in India.
Despite this, the demand for Indian mangoes keeps skyrocketing. NRIs (Non-Resident Indians) drive a huge part of this craze, but even foreigners who have visited India and tasted real mangoes become lifelong fans. Some high-end supermarkets in London and New York even sell Alphonso mangoes in luxury packaging, marketing them as a rare, premium fruit.
Even Indian governments and trade bodies have been pushing to expand mango exports, opening up new markets in South Korea, Australia, and New Zealand. As global interest grows, more people are realizing what Indians have known forever—once you taste an Indian mango, no other mango will ever be good enough.
And that’s the story of Alphonso and India’s top mangoes. Which one’s your favorite?
