Best Mango Varieties in the World

ALPHONSO

Flavor: Rich and sweet.

Flesh: Rich creamy, tender texture, non-fibrous and juicy Pulp.

Alphonso is a seasonal fruit, available mid-April through the end of June. As the fruit matures, skin of fruit turns golden yellow with tinge of red across the top of the fruit. Alphonso is one of the most expensive mango varieties that are cultivated in India.

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Flavor: Sweet and sour.

Flesh: Peachy tropical aroma with smooth, firm flesh without fibers.

Honey mangoes are available from March to July. The primary sources are Mexico, Brazil, Peru, Ecuador. When fully ripe, the fruit turns deep yellow with small wrinkles and acquires a flattened oblong shape.

Flavor: A fleshy, sacculent fruit with some fiber, stands out for sourness.

Flesh: Rich taste, with smooth texture, and voluptuous juicy pulp.

The 'Langra' mango varieties, also known as Banarasi Langra, In some parts of northern India and in Bihar these mango is also known as the 'Malda' Mango, referring to the town of Malda in West Bengal. It is normally harvested from mid-June to the last half of July. Langra is known for its vibrant green skin even when ripe.

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Flavor: Sweet and fruity
Flesh: Peach-like, tropical fragrance, and juicy, soft, fibrous flesh
You can have this luscious mango from May to June. The primary sources are Haiti and Ecuador. The fruit grows with green overtones that become yellow and change to more golden when mango ripens.

Flavor: Sweet and sour with a mildly bitter aftertaste
Flesh: Ferm flesh with fruit-like aroma and medium fibers
Haden is mainly cultivated in Mexico, Peru, and Ecuador. These bright red mangoes have green-yellow shaded skin with small white dots and an oval to round shape.

Flavor: Sweet and fruity

Flesh: Citrusy aroma and juicy, firm flesh, with little fiber

Mexico, Ecuador, the United States, and Brazil are primary sources of Keitt mango. You can relish the fruit from March to April, August, and September. They are famous in Asian cuisines, where they are enjoyed in pickles.

Flavor: Sweet in taste, naturally.

Flesh: Deep orange-red Pulpy Flesh.

It was developed as a hybrid variety of 'Dasheri' and 'Neelum' by Dr. Pijush Kanti Majumdar at the Indian Agriculture Research Institute in Delhi. The tree is a dwarf , regular-bearer, with clusters of small-sized fruits. These large trees can grow up to sixty feet tall and produce a substantial amount of fruits.

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Flavor: Chausa is a sweet variety of mango that has a golden-yellow color when it is ripe. It is almost fiberless and has an aromatic, pleasant, and sweet flavor. 

Flesh: Large, but not plump, six to seven inches in size with the ripe ones being absolutely yellow. Devoid of fiber, it has plenty of pulp.

Arriving in June and continuing until early July is the Chausa, Known as "Samar-E-Behisht" (fruit from heaven), The unique taste and richness in its flavor make it a worldwide favorite. It is also considered to be the best mango in terms of its rich aroma, sweet taste, juicy pulp, and high nutritional value.

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Flavor: Sweet

Flesh: Juicy and soft flesh with less fiber

Carabao mango belongs to the Philippines. It is also known as Manila mango, champagne, or Philippine mango. It is the national fruit of the Philippines, and the country comes on number six after India, China, Pakistan, Brazil, and Mexico in its production.

Flavor : Orange flesh is tender, succulent, and almost entirely fibreless, encasing a moderately-sized stone.

Flesh : Very sweet and contains tropical, fruity, and mildly tangy nuances.

Dasheri mangoes have a sweet flavor and are considered “table” mangoes, meaning they are most often eaten fresh, out of hand. There are several regional names for Dasheri mangoes, including Dusari, Dashehari, Dusehri, and Dussehri. Dasheri mangoes are also well-known throughout India for their role in breeding new mango varieties.

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