Summer in India for foodies is synonymous with the mango season. In India, each state boasts of different varieties of mangoes, all hailed as delicacies. Some are meant to be eaten ripe, while others are best eaten when they are green and raw. And considering the fact that Indian mangoes fetch higher price in US and Europe (approx 5 dollors/mango), the country has fair chance to boost it's economy in terms of exports revenue. Meanwhile, you can relish as you slide through:

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Summer in India for foodies is synonymous with the mango season. In India, each state boasts of different varieties of mangoes, all hailed as delicacies. Some are meant to be eaten ripe, while others are best eaten when they are green and raw. And considering the fact that Indian mangoes fetch higher price in US and Europe (approx 5 dollors/mango), the country has fair chance to boost it's economy in terms of exports revenue. Meanwhile, you can relish as you slide through:

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02 / 26

Himayath: Also known as Imam Pasand, these mangoes are quite sweet and are mainly found in Andhra Pradesh. This variety is especially tasty after mid-May.

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Alphonso: The most popular variety of mango in India, which is also big on export, it is popularly known as hafoos or hapoos. The best variation of alphonso mangoes are those from Ratnagiri, Maharashtra.

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Badami: This is also larly as Karnataka alphonso, because the texture and taste are quite similar to that. It is grown widely in north Karnataka and is best eaten around May.

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05 / 26

Langra: This variant of mangoes originally from Varanasi is lemon yellow in colour, and you can get this variety all year long in most parts of north India, especially Delhi.

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Banganapalli: One of the most popular variants of mangoes to originate from Andhra Pradesh, this juicy fruit is also very popular in the neighbouring south Indian states.

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Chandrakaran: Known to be one of the most popular varieties of mangoes in Kerala, it is also the most expensive one to be found in the state. It is used in the traditional households for making mambazha pulissery.

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Chaunsa: The name literally means 'sucker'. The variety when ripe turns yellowish in colour and it has its origin from Sandila near Hardoi. The variety is known for its exquisite aroma and fleshy pulp.

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Dashehari: It gets its name from the Dashehari village near Mallihabad where the 200-year-old mother tree of the variety still lives. It has a green peel but a yellow sweet pulp.

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Gulaab Khaas: As the name suggest the mango is reddish in appearance, and is known for its rosy flavour and aroma. It is a mid-season mango having nonfibrous pulp and very popular for making mangobased desserts too.

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Mango season is back!

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Mango season is back!

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