What Is Sustainable Eating? Easy Habits You Can Start Today

You go to the market to buy mangoes. You come home, cut one open, taste it—and it’s not that sweet. Slightly tangy. You feel like you picked a bad batch.

So you decide to use it in your salad. You add spices and salt to enhance the taste, and to your surprise, your salad has never tasted so good.

What changed?

Nothing. Just the way you used the mango.

Knowing what mango is used for what purpose is very important. It can change everything about the dish we are preparing with a particular kind of mango.

Mango Varieties in India (Taste Based Guide)

Broadly we can divide mangoes in three categories – Sweet, Tangy, and Premium.

Sweet Mangoes in India (Best For Desserts & Eating Fresh)

These are the mangoes that are sweet and soft, and are best enjoyed just as they are. This includes:

• Kesar – Known for its bright orange colour, it has a well-balanced taste, sweet with a slight tang. Its smooth consistency makes it one of the most preferred choices for aamras.
• Dasheri – This mango has a slightly long shape, and its pulp is very juicy with a naturally sweet fragrance. It is best enjoyed fresh or used in milkshakes.
• Himsagar – A popular mango from Eastern India, these are extremely sweet and almost completely fibreless. Its soft texture and rich taste make it perfect for eating fresh or using in desserts.
• Amrapali – This mango is known for its deep orange pulp and strong sweet flavour. Its taste is quite rich and intense, with very low fibre content, which makes it perfect for eating fresh or using in desserts. Its compact size and consistent sweetness also make it a popular choice for home consumption.