Most popular mango varieties to try during summers

Summer has arrived, and one thing that is an unmissable part of this season is mango. The fruit is known for its sweet taste, juicy pulp, aroma and has long been a favourite summer fruit for a large number of people. The natural sweetness, juicy texture and unique flavour are what make mango the ultimate favourite of Indians. Not just as a fruit, mango can also be used in a variety of different ways to make Mango Shake, Mango Shrikhand, Mango Barfi, Mango Mousse, Mango Tart, Mango Salad, Mango Ice Cream, Mango Paratha, Mango Chutney and much more.

Varun Khurana, Founder and CEO of Otipy, shares insights on the top six varieties of mangoes with high nutritional values that you should try this summer and make exciting pulps to beat the heat and enjoy the flavour. (image credits-istock)

Referred to as the 'King' of all kinds of fruits, the majestic Alphonso mangoes are an excellent source of Vitamin A. Sourced from Ratnagiri, Maharashtra, this variety of mango is considered best in terms of aroma, sweetness, richness and flavour. It has a thin firm skin and a delicious pulp. The stone or seed is smaller than many varieties of mangoes and the yield of pulp is therefore much more than in many other varieties. One can make soothing Aamras or Mango Phirni by using the king mango.

This variety of mango, known as 'The King of Mangoes in South India', is sourced from various regions of South India and is known for its superior quality. It has a distinctly sweet flavour and is a delightful mouthful of bursting flavour, fibre-free pulp in a pleasing golden colour. Safeda is a good source of vitamins A and C. To enjoy the richness of Safeda mango, make Mango Kulfi, Mango Shrikhand, Mango Shake or Mango Ice-Cream.

Also Read: Can diabetics relish mangoes during the summer season?

This mango variety is known as the 'Queen of Mangoes' because it is grown in the foothills of Mount Girnar in Gujarat. This variety is distinguished by its distinct aroma and the colour of its pulp, which is saffron. It is high in vitamins A, B6, C, and E. The best way to use Kesar mango pulp is to make Mango Lassi, Mango Barfi and Mango Peda.

This mango variety is grown in Lucknow, Uttar Pradesh. Dasheri mangoes have a fibre-free, peach-coloured pulp with a very sweet and aromatic flavour. The skin is semi-thick, smooth and leathery, with a light green to yellow-green colouration. They are high in vitamin C and A, as well as zinc, vitamin E, iron, and calcium. Dashari are ideal for making pickles for Mango Pickles and Mango Mousse.

Also Read: Why mangoes should be soaked in water before consuming

Sourced from the western parts of Uttar Pradesh. When the fruit is soft, it has a golden-yellow colour. It has an aromatic, almost fiberless pulp that is incredibly sweet. The distinct flavour and unique taste of Chausa make it one of the most popular fruits of all varieties. It is considered a perfect mango because of its sweet taste, juicy pulp, and high nutritional value; it has the highest vitamin C content of any mango variety. Chausa mango can be used in any kind of mango recipes like Mango Paratha, Mango Salad, Mango Shake, Mango Tart and even Mango Kulfi.

This greenish-coloured mango looks like a parrot's beak and is primarily found in the South Indian states of Andhra Pradesh, Karnataka and Tamil Nadu. This mango variety is not that sweet and has a mild and light sour flavour. It contains a lot of vitamin A and C and is commonly used in Aamras, Chutney, Salads and Pickles.

With inputs from IANS

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