Tag: alphonso

India grows over 1,500 named varieties of mango — more than any other fruit in any country on Earth. Indians have cultivated mangoes for over 4,000 years, and the fruit is woven into the country’s history, art, religion, poetry, and daily life in ways that no other fruit can match. Related: parallels with Texas peach farming.

If you have ever wondered why your Indian neighbors get so excited about mango season, or why someone would pay $50 for a box of fruit when grocery store mangoes cost $2 each — this is the story behind that passion.

Ancient Origins: 4,000 Years of Cultivation

The mango (Mangifera indica) is believed to have been first cultivated in the Indian subcontinent over 4,000 years ago, with wild ancestors originating in northeastern India, Myanmar, and Bangladesh.

• The Sanskrit word for mango is amra — the root of “aam” in Hindi, which every Indian child learns as one of their first words.
• The Brhadaranyaka Upanishad (c. 700 BCE), one of the oldest Hindu scriptures, references the mango tree.
• Buddhist texts (c. 400 BCE) describe mango groves as places of rest and meditation. The Buddha himself was gifted a mango grove — Jivaka’s mango grove in Rajagriha — for meditation.
• The Chinese Buddhist pilgrim Xuanzang (Hieun Tsang), who visited India in the 7th century CE, documented mango orchards extensively in his travelogues.

Sources: K.T. Achaya, “Indian Food: A Historical Companion,” Oxford University Press, 1994; “The Upanishads,” translated by Patrick Olivelle, Oxford World’s Classics, 1996; Pali Canon (Vinaya Pitaka).

The Mughal Era: When Mango Became Royalty

The Mughal emperors transformed mango cultivation from farming into a refined horticultural science. Their obsession with the fruit gave us many of the varieties we eat today.

• Emperor Akbar (r. 1556–1605) planted the legendary Lakhi Bagh — a “Garden of 100,000 Trees” — near Darbhanga, Bihar. It was one of the largest mango orchards ever created, documented by his court historian Abu’l-Fazl in the Ain-i-Akbari.
• The Mughals practiced sophisticated grafting techniques to develop superior varieties. Many of today’s most prized mangoes — Langra, Dasheri, Chausa — trace their origins directly to Mughal-era orchards in Uttar Pradesh.
• The name “Alphonso” comes from Afonso de Albuquerque, the Portuguese general who established Goa as a colony in 1510. The Portuguese introduced grafting techniques from Brazil, which Indian farmers applied to local mango rootstock to create what became India’s most celebrated variety.
• The Sufi poet Amir Khusrau (1253–1325) called the mango “Naghza Tarin Mewa Hindustan” — “the fairest fruit of Hindustan.”

Sources: Abu’l-Fazl, “Ain-i-Akbari,” c. 1595; Lizzie Collingham, “Curry: A Tale of Cooks and Conquerors,” Oxford University Press, 2006; Salma Yusuf Husain, “The Mughal Feast,” Roli Books, 2019.

One Fruit, Many Identities: Regional Mango Culture

Every Indian state has “its” mango. The variety you grew up eating is not just a preference — it is identity.

Maharashtra and Gujarat — Alphonso and Kesar Country

Alphonso (Hapus) from the Ratnagiri and Devgad districts of Maharashtra’s Konkan coast is considered the gold standard. Families eagerly await “Hapus season” every April, and the first aam ras-puri meal marks the official start of summer. Kesar from Junagadh, Gujarat (GI-tagged since 2011) carries its own devoted following.

Andhra Pradesh and Telangana — Banginapalli Heartland

Banginapalli (GI-tagged, named after the town in Kurnool district) is the most popular variety in these states. Suvarna Rekha and Himayath (a Hyderabadi household staple) round out the regional favorites. For Telugu families in Texas, finding authentic Banginapalli is a direct connection to home.

Uttar Pradesh — The Mughal Mango Belt

The Malihabad region near Lucknow is called the “Mango Belt.” It is home to Dasheri (from Dasheri village), Langra (named after a lame holy man in Varanasi), and Chausa (named after the Battle of Chausa, 1539). Lucknow’s Nawabi culture elevated mango tasting to an art form comparable to wine tasting.

West Bengal — Poetry and Mangoes

Himsagar and Langra hold special status in Bengali culture. Mango motifs are painted during Poila Boishakh (Bengali New Year), and Rabindranath Tagore wrote about mango blossoms in his poetry. The aam-er murabba (mango preserve) is a traditional delicacy.

South India — Totapuri, Neelam, and More

Totapuri (also called the Bangalore mango) is a dual-purpose variety — used raw for pickles and dal, and ripe for processing and eating. Chinna Rasalu is an Andhra favorite — small but incredibly sweet and aromatic.

Source: Rosie Llewellyn-Jones, “Lucknow: City of Illusion”; Regional culinary traditions documented by National Horticulture Board of India.

Mangoes in Indian Art, Literature, and Ritual

The Paisley Pattern Is Actually a Mango

The paisley motif — called ambi, buta, or kalka in Indian textiles — is derived from the shape of a mango. This design has been woven into Indian fabrics for over 2,000 years and appears on Kashmiri shawls, Banarasi saris, and Mughal architecture. Mango motifs also appear in the Ajanta Cave paintings (2nd century BCE – 5th century CE).

Source: John Gillow & Nicholas Barnard, “Indian Textiles,” Thames & Hudson; Valerie Reilly, “The Paisley Pattern,” 1987.

Poets Who Loved Mangoes

• Kalidasa (c. 4th–5th century CE), the great Sanskrit poet, celebrated the mango blossom in Ritusamhara (The Cycle of Seasons), describing it as a harbinger of spring that intoxicates the cuckoo bird.
• Mirza Ghalib (1797–1869), the great Urdu poet, was legendarily obsessed with mangoes. When asked what he thought about someone who did not eat mangoes, he reportedly pointed at a passing donkey and replied: “Even donkeys don’t eat mangoes.”

Sources: Kalidasa, “Ritusamhara,” various translations; Pavan K. Varma, “Ghalib: The Man, The Times,” Penguin India, 1989.

Mango in Hindu Ritual

• Mango leaves (toran) are strung over doorways during pujas, weddings, and festivals like Diwali and Ugadi as a symbol of auspiciousness.
• The pancha pallava (five leaves, often mango) is placed in a water pot (kalash) during Hindu ceremonies.
• During Ugadi/Gudi Padwa (Hindu New Year in South/West India), raw mango is one of the six tastes in the Ugadi Pachadi dish, representing the bittersweet nature of life.
• In many regions, the first mango of the season is offered to deities before being consumed by the family.

Aam Mahotsav — The International Mango Festival

Organized annually in Delhi since 1987 by the Delhi Tourism Corporation and the National Horticulture Board, the Aam Mahotsav displays over 500–1,000 mango varieties in one place. Competitions include mango-eating contests, mango identification challenges, and best variety awards.

Why Indian Families in the US Seek Out These Exact Mangoes

For Indian immigrants and their families, mango season is not just about fruit. It is about memory, identity, and connection.

Sensory Memory

Specific mango varieties are tied to childhood summers — school holidays, visits to grandparents’ homes, eating mangoes on the terrace while the ceiling fan whirred overhead. The taste and aroma of an Alphonso or Banginapalli is a direct neural link to those experiences. No supermarket Tommy Atkins will trigger that connection.

Regional Identity

Each family has “their” mango. A Maharashtrian family insists on Alphonso. A UP family craves Dasheri or Chausa. A Telugu family needs Banginapalli. Ordering specific varieties is identity expressed through fruit.

Generational Transmission

Indian parents in the US want their American-born children to experience the mangoes they grew up with. Making aam ras for kids, teaching them to “suck” a Chausa mango, cutting a Banginapalli “the right way” — these are acts of cultural transmission. The mango becomes a vehicle for passing down food traditions that are harder to replicate abroad.

The Quality Gap Is Real

The difference between a Tommy Atkins and an Alphonso is not incremental — it is categorical. Alphonso has roughly 2–3x the sugar content, over 270 volatile aromatic compounds, and a creamy, fiberless texture that supermarket mangoes simply do not have. Indian families are not being “picky.” They are seeking a fundamentally different fruit.

Source: Litz RE (ed.), “Mango: Botany, Production and Uses,” CAB International, 2009; NPR reporting on “Mango Diplomacy,” 2007.

“King of Fruits” — More Than a Nickname

The title “King of Fruits” (Phalon ka Raja in Hindi) is not marketing — it reflects millennia of cultural reverence:

• India produces approximately 20+ million metric tons of mangoes annually — roughly 40–45% of global production (FAO; National Horticulture Board).
• The mango is the national fruit of India (also Pakistan and the Philippines).
• India has historically used Alphonso mango shipments as diplomatic gifts — prime ministers have sent crates to foreign heads of state.
• The EU’s lifting of an Alphonso import ban in 2015 was treated as a significant diplomatic event, covered by the BBC and international press.
• Alexander the Great’s army encountered mangoes during the invasion of India in 327 BCE. Arab traders spread it westward. The Portuguese brought it to Africa and Brazil in the 1500s. Every mango in the Western Hemisphere descends from Indian cultivars.

Frequently Asked Questions

How many mango varieties exist in India?

India has over 1,500 named mango varieties. Of these, approximately 30–40 are commercially significant, and 7–10 are regularly exported to the US.

What does “GI-tagged” mean for Indian mangoes?

A Geographical Indication (GI) tag certifies that a product originates from a specific region and has qualities unique to that region. GI-tagged Indian mangoes include Banginapalli (Andhra Pradesh, 2017), Gir Kesar (Gujarat, 2011), Dasheri (Uttar Pradesh, 2009), and Jardalu (Bihar, 2018). A GI tag guarantees you are getting the authentic variety from its traditional growing region.

Why are Indian mangoes considered the best in the world?

Four thousand years of selective breeding, extreme varietal diversity (1,500+ varieties), unique terroir (India’s tropical climate produces exceptionally high sugar content), and cultural investment in flavor over shelf life combine to make Indian mangoes the global benchmark. Most other countries’ mangoes descend from Indian cultivars but were selected for shipping durability, not taste.

References

• Achaya, K.T. Indian Food: A Historical Companion. Oxford University Press, 1994.
• Abu’l-Fazl ibn Mubarak. Ain-i-Akbari, c. 1595. Translated by H. Blochmann.
• Collingham, Lizzie. Curry: A Tale of Cooks and Conquerors. Oxford University Press, 2006.
• Varma, Pavan K. Ghalib: The Man, The Times. Penguin India, 1989.
• Litz, R.E. (ed.). Mango: Botany, Production and Uses. CAB International, 2009.
• Alford, Jeffrey & Duguid, Naomi. Mangoes & Curry Leaves. Artisan, 2005.
• Gillow, John & Barnard, Nicholas. Indian Textiles. Thames & Hudson.
• Geographical Indications Registry, Chennai: ipindia.gov.in/gi
• National Horticulture Board of India: Production statistics and Aam Mahotsav documentation
• FAO Statistical Database: Global mango production data

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