These nine GI-tagged mangoes, which have their own distinct flavors, legends, and highly guarded identities, are a must-try this summer from Varanasi to Goa. Savor the glory of India’s orchards.
Mango season doesn’t declare itself; rather, it infiltrates through the aroma of freshly picked fruit, school breaks, and orchard tales.
A little taste of summer that reminds us of backyard trees, sticky fingers, and the excitement of seeing the first hint of a golden flush on green skin. Beyond the much-discussed Alphonso, however, is a wealth of regional types, each with its own story, flavor, and terroir, and they are finally receiving the recognition they deserve.
Here are nine GI-designated mangoes from all over India that are deserving of recognition for their tales as well as their flavor.
Kerala’s Kuttiattoor town
The mango season begins exceptionally early in the Kannur district of Kerala. The Kuttiattoor trees start to bloom by the middle of November, several months before their counterparts. The result is a mango that has become a local specialty, with smooth, flawless skin and a creamy, slightly sweet flavor.
- Andhra Pradesh’s Banganapalle
The banganapalle mangoes, a traditional late bloomer, provide much-needed respite when summer gets intolerable. They are the official fruit of Andhra Pradesh because of its luscious sweetness, abundant flesh, and thin seed. Due to their long shelf life and adaptable flavor, these mangoes, which are widely grown in the Kurnool region, are sold all over the world and are a mainstay in Indian homes.
Dashehari Malihabadi (Uttar Pradesh)
Mango trees are considered family heirlooms in Malihabad. Born here in the 18th century, the Dashehari mango is small but bursting with personality; it’s long, smooth, and brimming with nostalgia for many people in northern India. Its scent alone can take one back to summers spent as a youngster, and it was originally grown in royal gardens. For many generations of orchardists, it continues to be a source of pride and a source of income.
- Karnataka’s Kari Ishad
For you, the Kari Ishad is thick with juice and thin on skin. Locals who understand the value of this mango, which is grown along the coast of Karnataka, especially in Ankola and Karwar, eat it whole, with the seed, in addition to for its flavor. It is popular for juices and sweets because of its rich, plentiful pulp. It is a secret jewel of the Western Ghats, yet its popularity has stayed primarily local.
