Popular Varieties of Mangoes

India tops the chart in the production of mangoes at a whopping 16.34 metric tons per year.

Low in saturated fats, this succulent and delicious fruit that's rightly called the king of all fruits has many hidden benefits. Originally native to South Asia, mangoes are now relished the world over. Whether eaten raw with a dash of salt, or enjoyed as a juicy pulp, the fruit is a hot favorite among the old and young alike.

Mangoes have their origins in India, where they have been cultivated for thousands of years. The fruit traveled from its humble beginnings to the American colonies in the 17th century, where it grows in frost-free climates. While there are many varieties of mangoes, the Indian Alphonso is considered to be the best the world over.

Every mango found on the face of the earth is as unique as the fingers on your palm, be it in terms of size, shape, taste, and appearance. Considering all the factors, these drupes certainly have a lot of takers. The drupe fruit that is so lovingly cherished and endured is one of the most sensuous fruits that nature has to offer.

Coming to the topic, there are more than a hundred varieties of mangoes found the world over. Given below are a few of the most popular varieties of mangoes from all over the world.

It is named after Afonso de Albuquerque, a famous Portuguese general.

Distinguishing Features:
The ovate oblique fruit has sunshine-yellow skin, making it appealing to the eye. Its saffron-colored, tender flesh is smooth and buttery, that simply melts in the mouth.

Best Way to Enjoy It:
Have it pulped or scoop it out with a spoon. You can enjoy it as a topping over ice creams, or simply cut it into cubes and serve with a generous helping of whipped cream.

In Season:
March - May

Distinguishing Features:
Just like its cousin, the Ataulfo is golden-yellow in color, the only difference is the shape of the fruit, which is sigmoid. The flesh is buttery-sweet and has a deep yellow color.

Best Way to Enjoy It:
In salads, blended, eaten out of the hand, or just as you like it. It melts in the mouth just like its cousin, and needless to say, you will cherish the taste.

In Season:
March - September

Distinguishing Features:
It has dark-orange fiber-less flesh, and a rich flavor. The fruit remains green with a nice red blush. It is soft and juicy and easy to separate from the pit.

Best Way to Enjoy It:
Scooped out with a spoon, or eaten out of the hand. You can also slice it in half and enjoy.

In Season:
June - July

Distinguishing Features:
Flat and elongated with lime-green skin and brown freckles, this variety is fibrous and juicy. It has a rich sweet and spicy flavor making it a favorite amongst many.

Best Way to Enjoy It:
In a tropical salad or with a dash of lime and shredded coconut. You can even blend it with other fruits to get a tropical drink.

In Season:
May - July

Widely cultivated since the early 20th century, the Haden mango is named after Captain J. Haden, who first planted the seedlings. Said to be a cross-breed between the Mulgoba and Turpentine mango, this variety comes from Mexico.

Distinguishing Features:
This variety is oval in shape and ranges from medium to large in comparison to the Ataulfo mango. It has a rich aromatic overtone, and a peachy look when ripe. The fruit is firm and contains fine fibers and has a custard-like texture.

However, the unripe variety has a sharp bitter flavor.

Best Way to Enjoy It:
Sliced up and savored as a side dish. Better still, as a pie or blended as a juice.

In Season:
April - May

Distinguishing Features:
The fruit is large, ovate with minimal fibers. It has a firm and juicy texture, and a hint of rosy blush at the head. They are tangy and piney in taste, and are popular in Asian cultures.

Best Way to Enjoy It:
Pickled, in marinade, jams, or eaten out of the hand.

In Season:
August - September

Distinguishing Features:
Infused with rich flavors, this firm juicy variety has fine fibers making it perfect for pulping. It has a dark skin with a dark red blush over a part of the mango. You know the fruit is ready when it gives to gentle pressure.

Best Way to Enjoy It:
Ideal for juicing and drying. Use it to spruce up your salad presentation.

In Season:
January - March, and June - August

Distinguishing Features:
Mild and fibrous, this variety is oval in shape. The flesh is yellowish-orange, while the skin retains a red and purplish blush. It is thick-skinned and firm, but the taste is a let down compared to the other varieties.

Best Way to Enjoy It:
Ideal for canned and dried mango products or as processed food products.

In Season:
January, March - July, and October - January

Just the sight of these mangoes has got me drooling. They are definitely irresistible treats that nature has on offer. They are delectable and tangy, making them a hot favorite to be enjoyed. Whether having them raw, or eaten out of the hand when they are juiciest, mangoes continue to resound the heartbeat for many out there, just like me.

And for those of you who value the fruit for itself, know that a mango is a mango and the variety does not hinder the process of enjoying the juicy fruit.