Mango is a sweet, juicy stone fruit (Mangifera indica) native to South Asia. It ripens on the tree or off it, is eaten fresh, as pulp or as aamras, and is rich in vitamin C. India grows hundreds of varieties, and Alphonso, also called Hapus, is the best known.
What is a mango fruit?
A mango is the fruit of Mangifera indica, an evergreen tree of the cashew family, Anacardiaceae. Botanically it is a drupe, or stone fruit: a soft, sweet flesh around a single large stone, wrapped in a thin skin. Wikipedia describes the mango as a tropical fruit grown for its flavour and as the national fruit of India.
Ripe mango flesh is soft and juicy, with a sweet taste and a strong fragrance. The colour of the skin depends on the variety and does not always tell you if the fruit is ripe. Some varieties stay green when they are ready to eat, while others turn gold, red or yellow. Smell and a gentle give under the thumb are better signs than colour.
Where mango comes from
Mango is native to South Asia, and India has grown it for a very long time. Wikipedia lists India as the leading producer of mangoes in the world. The fruit is also grown in other warm countries, but each region has its own varieties and its own season, so the mango you taste in one place can be very different from the mango in another.
Within India, the Konkan coast of Maharashtra is known for Alphonso, while Gujarat is known for Kesar and other states have their own favourites. If you want to understand why this fruit is loved so widely, read our piece on why the mango is called the king of fruits.
Mango varieties in India
India grows a very large number of mango varieties, and no single list is complete. Each differs in size, fibre, sweetness, aroma and the time of year it arrives. Some well-known names are Alphonso (Hapus), Kesar, Dasheri, Langra, Totapuri, Pairi and Banganapalli. Some are best eaten fresh, some suit pickles and raw dishes, and some are better for pulp.
| Variety | Where it is known | Common use |
|---|---|---|
| Alphonso (Hapus) | Konkan, Maharashtra | Eating fresh, aamras, pulp |
| Kesar | Gujarat | Eating fresh, aamras, shakes |
| Pairi | Maharashtra (Konkan) | Eating fresh, aamras |
| Totapuri | South India | Raw dishes, pickles, juice |
For a fuller list, see our guide on how many mango varieties there are in India. We sell Alphonso, Kesar and Pairi, and you can browse them on our mangoes collection.
Alphonso, the Hapus mango
Alphonso is called Hapus in Marathi. It is grown on the Konkan coast, and Ratnagiri and Devgad are the two names most buyers look for. Wikipedia notes that Alphonso is among the most popular mangoes in India and is exported abroad. Its flesh is deep orange and has little fibre, which is why many people choose it for aamras.
The Alphonso grown in the Ratnagiri and Devgad belt of the Konkan carries a Geographical Indication, GI No. 139, and only registered authorised users can sell it as GI Alphonso. We hold GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139), and our fruit comes from 55 villages in that belt. When you buy any Hapus, ask the seller for the certificate number. Our guide on how to identify Alphonso mango shows what else to check.
How mango ripens
Mango is a climacteric fruit, which means it keeps ripening after it is picked, helped by ethylene, a gas the fruit makes by itself. That is why mature but firm fruit can travel and then ripen at your home. The old way is to lay mature fruit on hay beds, where it ripens by itself over several days.
Ripening speed depends on the variety and the weather. At home, keep firm mangoes at room temperature in a paper bag or on a tray, and check them daily. Do not put unripe fruit in the refrigerator, because the cold slows ripening and can spoil the taste. Our step-by-step guide on how to ripen Alphonso mango covers the signs to look for.
There is one rule on ripening that matters for every buyer. Calcium carbide is banned for ripening fruit in India under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, while ethylene up to 100 ppm is permitted. We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. All our Alphonso is hand-harvested with a zela pole fitted with a catching net, and it is harvested at Brahma Muhurta, the pre-dawn hours.
Mango season and storage
Fresh Alphonso is harvested about February to June, with the best supply from March to May. The 2027 season opens on 1 February 2027. Other varieties follow their own calendars. Outside the season we do not sell fresh Alphonso, but Alphonso pulp tins are available all year. For a month-by-month view, see our mango season guide.
- Firm fruit: keep it at room temperature, away from direct sun, until it softens and smells sweet.
- Ripe fruit: put it in the refrigerator once it is fully ripe, and eat it soon.
- Cut fruit: store it in an airtight container in the refrigerator.
- Long storage: pulp can be frozen. Our mango freezer storage guide explains how.
Nutrition and health
Raw mango provides about 36 mg of vitamin C per 100 g, which is roughly 40% of the Daily Value. That number is for mango in general, not for Alphonso alone. Mango also gives some dietary fibre and natural sugars, and it contains plant pigments that give the flesh its orange colour.
Because mango contains natural sugars, a sensible portion is a few slices or one fruit, not a large bowl at every meal. If you have diabetes or manage your weight, speak to your doctor or dietitian about portions. We are a seller, not a medical source, so please treat this as general information. For more, read our mango health benefits guide and the nutrition facts about mangoes.
Ways to eat mango
- Fresh slices or cubes: the simplest way, and the best way to judge the fruit.
- Aamras: pulp pressed and chilled, served with puri or chapati. See our aamras recipe.
- Lassi and shakes: blend pulp with yoghurt or milk. Our mango lassi recipe has the method.
- Raw mango: green mango goes into pickles, chutneys and cooling drinks.
- Pulp from a tin: useful when fresh fruit is out of season. The Alphonso Mango Pulp Tin comes in 850 g and 3.1 kg sizes, from Rs 590.
Buying mango fruit online
Buying mangoes online works well when the seller is clear about the variety, the origin and the ripening method. We are Powle Home Foods, an FSSAI-licensed seller. We started selling offline in 2019 and online in 2020, and we have served more than 47,000 customers, including offline and marketplace buyers. Fruit travels by Blue Dart, and about 65% of PIN codes receive next-day delivery.
A dozen Alphonso weighs roughly 1.8 to 3.3 kg depending on the fruit size you choose. Alphonso starts from Rs 1,849 per dozen, and the largest listings go higher, so check the product page for the exact price. Kesar starts from Rs 999 per box and Pairi from Rs 2,799 for a dozen. Start with Ratnagiri Alphonso Mango or Devgad Alphonso Mango, and read about us on our Brand Facts page.
Fresh Alphonso is not sold outside the season; Alphonso pulp tins are available all year.
People also ask
What is mango fruit?
Mango is the fruit of Mangifera indica, a tropical tree native to South Asia. Botanically it is a drupe, or stone fruit, with soft sweet flesh around one large stone. It is eaten fresh, as pulp, in drinks, desserts and pickles, and is the national fruit of India.
How many varieties of mango are there in India?
India grows a very large number of mango varieties, and no single list is complete. Well-known names include Alphonso, Kesar, Dasheri, Langra, Totapuri, Pairi and Banganapalli. Each differs in size, fibre, sweetness and season, so the best choice depends on whether you want fresh fruit, aamras, pickles or pulp.
Is mango good for you?
Mango gives vitamin C, some fibre and natural sugars. Raw mango has about 36 mg of vitamin C per 100 g. Because it contains sugar, enjoy it in sensible portions, and speak to your doctor or dietitian if you have diabetes or are managing your weight. This is general information, not medical advice.
When is mango season in India?
Mango season depends on the variety and the region. Fresh Alphonso is harvested about February to June, with the best supply from March to May. Other varieties arrive on their own calendars. The 2027 Alphonso season opens on 1 February 2027, and fresh Alphonso is not sold outside it.
How do you ripen a mango at home?
Keep firm mangoes at room temperature in a paper bag or on a tray and check them daily. Ripe fruit smells sweet at the stalk and gives slightly under your thumb. Do not refrigerate unripe fruit. Once ripe, move it to the refrigerator and eat it soon.
Related searches
- Why mango is called the king of fruits
- How many mango varieties in India
- How to ripen Alphonso mango
- How to ripen mangoes at home
- Mango health benefits
- Nutrition facts about mangoes
Sources and further reading
- Wikipedia, Mango, accessed October 2026.
- Wikipedia, Alphonso mango, accessed October 2026.
- Food Safety and Standards Authority of India, Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, Regulation 2.3.5 (compendium version of 2 April 2025), accessed October 2026.
- Wikipedia, Konkan, accessed October 2026.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.