Summer is here, bringing with it oppressive heat, oodles of sweat, sudden thunderstorms…………. and mangoes. An Annual treat, mango is aptly named the king of fruits. There are, I guess, very few who wouldn’t love mangoes.

 I, for one, am particularly partial to the Benisha, or Bengenapalli variety.  

 A Mango Tree, like the coconut tree has many uses. Its fruits are consumed, so are raw mangoes. It goes without saying that no Hindu religious event is complete without the “Thoran” and “Kalash”, both of which are conspicuous by the presence of mango leaves. The wood from the tree is used for furniture, therefore earning the very apt name of “Kalpavriksha”. 

The sight of juicy, yellow-gold mangoes is definitely a sight for sore eyes. And the aroma! No amount of words can describe that heavenly aroma of mangoes…I love visiting the Mango market every year. 

Here is a small list of mango varieties grown in India.  

States -Varieties 

Ø      Andhra Pradesh: Bengenapalli, Bangalora,Cherukurasam, Himayuddin, Suvarnarekha

Ø      Bihar: Bombai, Langra, Fazri, Himsagar, Kishen Bhog, Sukul, Bathua

Ø      Goa: Fernandin, Mankurad, Alphonso

Ø      Gujarat: Alphonso, Kesar, Rajapuri, Vanraj

Ø      Haryana: Dashehari, Langra, Bombay Green

Ø      Karnataka: Alphonso, Bangalora, Mulgoa, Neelum, Pairi

Ø      Kerala: Mundappa, Olour, Pairi

Ø      Madhya Pradesh:  Alphonso, Bombai, Langra and mostly seedling types

Ø      Maharashtra: Alphonso, Kesar, Mankurad, Mulgoa, Pairi

Ø      Orissa: Baneshan, Langra, Neelum, Suvarnarekha and mostly seedling types

Ø      Punjab: Dashehari, Langra, Chausa

Ø      Tamil Nadu: Banganpalli, Bangalora, Neelum, Rumani, Mulgoa

Ø      Uttar Pradesh: Bombay Green, Dashehari, Fajri, Langra, Safeda Lucknow, Chausa

Ø      West Bengal: Bombai, Himsagar, Kishan Bhog, Langra   

Mango season is also synonymous with pickles, my Ajji makes different varieties of mango pickles to be stored for the whole year, and most important among Ajji’s pickles is the Avakkayi, a foodie’s delight.  Nothing short of pure bliss to mix hot rice and ghee and Avakkayi or Thokku…. but one must be careful about the amount of pickle mixed, as it is potent enough to sent tongues on fire and if caught unawares, one might need a fire brigade to cool the burning tongue. 

In the Seaside districts and Malnad Region, another variety of Pickles is common, and that is the Maavina Midi Pickles, which is prepared by soaking the small raw variety in salt water and enough red chilly powder.  

 Mango season also means less usage of tamarind in the kitchen. After the raw mango is used for preparations like Mango Rice or Mango Dal or Thokku, the kernel is retained and added to the Rasam to impart sourness to the dish. Apart from this, raw mangoes are also dried and powdered to make “Aamchoor” which is used for the same purpose.  

Each region has developed its own taste of savoring mangoes. Some like it cut into pieces, some like the juicy variety. Poori-Aamras is a very famous combo in Maharashtra, just like eating a juicy mango with curd rice in many parts of Karnataka.  For Six months, Mango becomes a part of our lives, so much so, that the usage of other fruits simply next to nil. Even in our temples following the Chaaturmaasa Vratha, almost all the fruits other than mangoes are not used in the mango season. 

The Mango will rule the palate for another six months and then vanish into oblivion, bringing us to wait again for summer for a taste of this blissful fruit.