India’s rich diversity extends to its fruits, particularly mangoes, which are revered not only for their taste but also for the deep cultural significance they hold. With hundreds of varieties grown across different states, each type of mango offers unique flavors and textures, making some better suited for eating fresh, while others shine in juices or milkshakes. Here’s a guide to some of the most popular varieties of mangoes available in India and recommendations on which ones are the best for juices and milkshakes.

Alphonso (Hapus)

Originating from Maharashtra, the Alphonso mango is renowned globally for its bright golden color and creamy, rich flesh. This variety is incredibly sweet and has a strong aroma, making it ideal for milkshakes and desserts. Its buttery texture blends smoothly, offering a luxurious, thick milkshake.

Kesar

Hailing from Gujarat, Kesar mangoes are named after the saffron spice due to their vibrant, deep orange color. These mangoes are exceptionally sweet and a bit tangy, with a highly aromatic flavor profile. Kesar mangoes produce a very refreshing juice, and their bold taste also makes for a delightful milkshake.

Banginapalli

Known as the “King of Mangoes” in South India, particularly in Andhra Pradesh, Banginapalli has a distinctively sweet and mellow flavor. It’s less fibrous, making it a good choice for both mango juices and milkshakes. The flesh is juicy and succulent, perfect for a refreshing drink on a hot day.

Dasheri

This variety from Uttar Pradesh is known for its aromatic sweetness and light texture. Dasheri mangoes are considered excellent for juices due to their high pulp content and relatively lower fiber. The sweet and fragrant nature of Dasheri mango makes it a popular choice for a light, refreshing mango juice.

Totapuri

Totapuri mangoes are easily recognizable by their parrot beak-like shape and are extensively grown in Karnataka, Andhra Pradesh, and Tamil Nadu. They are not as sweet as other varieties but have a tangy and sharp flavor, which works well in more zesty juice blends and tangy milkshakes.

Chausa

A late-season variety from North India, particularly Bihar and Uttar Pradesh, Chausa mangoes are exceptionally juicy with a sweet and slightly tangy flavor. These mangoes are perfect for juicing, as the pulp is extremely succulent, and there’s a lot of it. Chausa’s juice is deeply satisfying with a rich, aromatic taste.

Langra

Originating from Varanasi, Langra mangoes retain their greenish tinge while ripe and offer a fibrous, tangy flesh with a unique earthy aroma. They are best suited for direct consumption, but those who prefer a more textured, fibrous juice might enjoy Langra.

How to Make Mango Lassi with Dry Fruit Garnishing

A delightful treat that perfectly combines fruity and creamy flavors, mango lassi is a popular drink that originates from the Indian subcontinent. This refreshing beverage is not only delicious but also incredibly easy to make at home. Here’s a step-by-step guide to creating your own mango lassi, complete with a garnish of dry fruits for an extra touch of luxury.

Ingredients:

– Mangoes: 2 large ripe mangoes, peeled and chopped (approximately 2 cups)

– Yogurt: 2 cups of plain, whole milk yogurt for the best creaminess

– Milk: 1/2 cup to adjust consistency

– Sugar: 2 tablespoons, adjust to taste

– Cardamom powder: 1/2 teaspoon for that authentic flavor

– Ice cubes: A handful to make it chilled

– Dry fruits: A mix of chopped almonds, pistachios, and cashews for garnish

Equipment:

– Blender

– Measuring cups and spoons

– Glasses for serving

– Knife and chopping board

Instructions:

1. Prepare the Mangoes:

Begin by peeling your mangoes and cutting them into small pieces. If fresh mangoes are not available, you can also use canned mango pulp.

2. Blending:

Place the chopped mangoes, yogurt, milk, sugar, cardamom, and ice cubes in a blender. Blend until smooth. If your lassi is too thick, you can add a little more milk to reach your desired consistency.

3. Taste and Adjust:

Taste your lassi after blending. Depending on the sweetness of the mangoes and your personal preference, you might want to add a little more sugar or cardamom.

4. Garnish and Serve:

Pour the lassi into glasses. Garnish with a generous sprinkle of chopped dry fruits like almonds, pistachios, and cashews. For an extra special touch, you can also add a few saffron strands or a sprinkle of crushed cardamom over the top.

5. Chill and Enjoy:

For the best experience, serve your mango lassi immediately while it’s fresh and chilled. Alternatively, you can refrigerate it for 30 minutes before serving if you prefer it extra cold.

Mango lassi is not only a tasty treat but also a great way to cool down on a hot day or to soothe your palate after a spicy meal. With its simple recipe and the luxurious addition of dry fruits, it’s a beverage that impresses with both its flavors and appearance. Enjoy making and sipping on this delightful drink!

Conclusion

Whether it’s the prestigious Alphonso for a sumptuous milkshake or the juicy Chausa for a delightful drink, each mango variety offers something special. Depending on personal taste and the desired consistency of the beverage, you can choose the right type of mango and enjoy the tropical flavors in every sip. Celebrating the mango season in India with a perfect glass of mango juice or milkshake is truly an experience worth savoring.