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We all love the summer because it's the time for holidays, to go on vacation, and to have fun.

We love and devour ice creams.

Summer marks the mango season in a tropical country like India, which has a wide array of mangoes.

Most of these variants are in season between March and May. Thus, the summer season equates to the mango season in India.

India has more than 24 variants of mangoes. These variants are grown across the country in various states.

Each variant has a distinct quality that makes it unique. Let's examine some of the Indian variants of Aam. Aamphonso: The Portuguese at first got Hapus to India in the 1500s. Hapus then turned into a significant part of our lives. We treasure Hapus's saffron-yellow shade, sweet aroma, and incredible flavour. Alphonso mango is grown solely in Konkan. The volcanic soil of Konkan adds to the kind of Alphonso. 

1. Kesar mangoes are found in Gujarat. This variation is named after its skin tone. Kesar means saffron in English. The variant is known for its saffron-yellow tint and extraordinary taste, which has earned it the title of Queen Mango.
2. Totapuri: this variation has an unmistakable shape. It resembles a parrot's nose. That is the reason it is called Ginnimoothi. Ginni means parrot, and moothi means beak. Grown in South India, the ones produced in Bangalore and Tamil Nadu are particularly renowned. 
3. Himsagar: pulp! Produced only in West Bengal, this variation is otherwise called Khirsapati. 
4. Dasheri: This variation is currently the most loved one in AamNorth, India. The fruit originated in Kakori but is still found in Nawab's nursery today! The Malihabad region of UP makes the best of this variety.

A variety of Aamt, such as Alphonso or Hapus, needs special mention. Hapus is produced distinctly in Konkan.

Various states had a go at creating Hapus, but it was more delectable than Konkan's. 

The soil influences Hapus' taste and the environment in which it is created. Konkan's volcanic red soil, territory, and environment add to Hapus' flavour. 

Two Konkani districts are mainly celebrated for their Hapus. These are the Devgad and Ratnagiri regions. 

These districts produce premium-quality Alphonso mangoes. These mangoes are much juicier and more delicious. 

Ratnagiri mango has a brilliant yellow peel. Devgad mango is saffron-yellow and has a thin peel. 

Thus, it has more pulp. The Devgad variety is significantly more tasty than the Ratnagiri variety. 

The superior quality of these varieties has acquired them GI names. A GI tag is a benchmark of quality. 

It is offered to first-class items made in a specific region. Thus, it indicates the origin of the product. 

Many years ago, Devgad and Ratnagiri were small ports. Now, they have become hubs for mango production, export, and trade. 

These areas send out premium quality Hapus everywhere on the globe!

Mango is a delicacy and a nutritional treat. Aam is a fantastic alternative to processed sugar. 

So, feed your children as numerous aams as they like with no dread of a sugar rush! 

This natural fruit is loaded with dietary fibres, nutrients, and phytochemicals. It contains every one of the fundamental supplements your body needs. 

It is loaded with vitamins A, E, and C and provides your body with these nutrients' daily needs. 

It contains cancer prevention agents that help keep poisons out of the body, curbing malignant growth. 

Mangoes contain dietary fibre, phytochemicals, nutrients, polyphenols, fundamental supplements, and minerals. 

Vitamins like A, E, and C make up 25%, 76%, and 9% of RDA (suggested dietary allowance) 

It has carotenoids, polyphenols, and omega-3 and polyunsaturated unsaturated fats. 

Mango peel is an astounding dietary fibre. Its peel comprises antioxidants, while the pulp has pectins.

Aam is fantastic for your skin, heart, hair, and eyes.

Selecting an aam could be challenging, especially for a first-timer. We've provided some pointers that you can use.

• Shading is not a decent marker of readiness. 
• Touch demonstrates readiness. When matured, you will feel the delicacy of the pulp inside, like pears or avocado. 
• Some mangoes have a fruity fragrance around the stem when ready. 

How do I ripen my mangoes? Once my Aam Aammature, what should I do? We'll tell you.

• Unripe mangoes are to be kept at room temperature, away from the sun, and not be refrigerated. 
• Aam ages at room temperature. 
• To abstain from over-ripening, store your matured Aam Aama fridge. 
• Ready Aam stays well in a fridge for multiple weeks. 

Incorporating or using an aam is easy. There are many ways you can do so.

You can make desserts, juices, thick shakes, ice cream, or cookies with Aam.Aamday, I'll tell you the desi way of using aam:Aamking a halwa.

You'll need hot, ghee-roasted semolina, roasted dry fruits, sugar, milk, cardamom powder, mango pulp, and soaked saffron in water.

Add the hot, ghee-roasted semolina, dry fruits, and milk to boiling water. Consistently stir this mixture on a medium flame.

Stir until the semolina puffs up. Add sugar, mango pulp, cardamom powder, saffron, and water.

Stir vigilantly and let the mixture cook. Before serving, drizzle some ghee on top. Serve the halwa piping hot.

Halwa is commonly served with puri, which is made by mixing a pinch of sugar and salt with wheat flour, maida, and semolina to form a dough.

Let the dough rest for a while. Make small pellets and flatten them out into puri.

You can use a rolling pin to do so. In India, you can find puri machines that help you make puri.

Heat oil and deep fry your puris until they fluff up. Such puris are soft and fluffy inside, crispy and flaky on the outside.

Numerous businesses and shippers have now used online platforms to lead their companies. 

Many offer a variety of good-quality items across differing value ranges. Others exploit their buyers. 

Things to remember when purchasing mangoes on the web: 

Know and understand what you're searching for. Mangoes are accessible in a wide assortment. There are more than 24 sorts of Indian mangoes.

So, know and understand what type you need and what it looks like. Otherwise, disaster will be imminent, and you may wind up with a kind you didn't want. 

Purchase from a trusted trader. Read reviews on the web. Ask your companions, family, and associates for their reviews. Shop only if you trust the dealer. 

Read item descriptions, returns, exchanges, and after-deals services data cautiously. This will assist you with the exchange if you convey a flawed item. 

Purchase little. If you're purchasing from a site for the first time, place a small order—ideally, a cash-on-delivery order.

This will assist you with limiting monetary harm if your request isn't delivered as expected. 

Check the source of your vendor. Numerous shippers guarantee to deliver naturally ripened mangoes; however, they're loaded with carbide.

Carbide is a compound that speeds up the maturing cycle but is destructive to health. It also hampers mango's flavour.

You can quickly chop and incorporate aam Aamany of your dishes using the following pointers:

1. Utilize a blade and a cutting board. 
2. Keep the mango straight so the stem is high. The seed begins from the stem to the base—one cuts around the shaft or the seed. 
3. Make vertical cuts on inverse sides an inch away from the centre. Cut into two pieces, cut them down the middle with two parts, or use a spoon to cut the pulp. 
4. Another approach is to design a grid on the pulp without cutting the skin and removing the individual mango squares.

You can now purchase premium quality Alphonso and Kesar mangoes online at alphonsomango.in 

We convey premium quality, naturally ripened fresh mangoes picked directly from mango farms to your homes. 

We aim to promote the local voices of Konkani farmers. We wish to provide them with a platform to sell their products across the country and earn an honest buck for their hard work.

Our research team, chaired by our founder member, spent two years researching and collaborating with farmers who use natural and traditional means of production.

Our mangoes are harvested at the Brahma muhurta at 3:20 a.m., a traditional practice that has been carried on for many generations.

We transport green mangoes which mature at your place. This aids in limiting the harm caused during travel. 

It also assists you with ensuring that your mangoes are naturally aged, strengthening your trust in us. 

To ripen your aams, place them in a dry, cold spot. Do not wash or refrigerate them, as this stops the ageing cycle. 

These green mangoes can be used in pickles, chutneys, salads, dips, salsa, and bhel or sev puri.

Many Konkani dishes use green mangoes.

To purchase premium quality mangoes, click here.

Hapus is the priciest of all mangoes. It is the most exported variant, too.

Naturally, malpractices in the Hapus trade are rampant. Many merchants scam their customers by selling them chemical-loaded mangoes.

Some naive customers are sold other variants of AAM in the name of Hapus for its hefty price.

Thus, it is essential to know the signs of mangoes' origin and purity. One such sign is a GI tag. Make sure you buy from GI-certified traders.

A peti or box of GI-certified naturally ripened Hapus aam costs around Rs. 1499 to 2199 in India, depending on its size. A medium-sized campus weighs around 150-300 grams, while some of our excellent-quality Hapus weigh around 390-400 grams.

Click here to buy premium quality Hapus.

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