When summer hits Uttar Pradesh, mangoes aren’t just fruit; they become a full-blown mood. From the streets of Lucknow to the mandis of Malihabad and beyond, every corner starts smelling like ripe sweetness and nostalgia. While most of us stick to our trusted favourites, UP’s mango scene goes way deeper than just the usual picks. Think lesser-known varieties, hyper-local legends, and flavours that hit differently depending on the city you’re in. So if you’re ready to go beyond the basics, here are 11 mango varieties from across UP that deserve a spot on your summer checklist.
1. Dasheri/Dusheri Mangoes
For many in North India, the love for mangoes begins and ends with the Dasheri. Medium-sized with a skin that shifts from pale green-yellow to a rich golden hue, this variety is as inviting as it gets. Its bright, juicy pulp is intensely sweet with just a slight tang, making it perfect for eating as-is or blending into smoothies, desserts, and more.
2. Chausa Mangoes
If there’s one mango that truly defines indulgence, it’s the Chausa. Known for its intense sweetness, this late-season favourite carries a rich, honey-like aroma and flavour that lingers with every bite. Juicy, pulpy, and almost fibreless, Chausas are perfect for enjoying as-is, or turning into smoothies, juices, and decadent desserts.
3. Langra Mangoes
The word “Langra” means “a leg that is lame or has a defect” which is exactly what these mangoes look like! But don’t let their name deceive you; these mangoes have a lot going for them! Easily recognisable by its green skin even when fully ripe, Langra stands out for its juicy, fibreless pulp and a distinct sweet-meets-tangy flavour. If you prefer your mangoes with a slight tart kick, this one’s right up your alley.
4. Totapuri Mangoes
Totapuri is hard to miss, thanks to its distinct beak-like tip that gives it that parrot-inspired look. Unlike the sweeter varieties, this one leans sharply towards tangy and sour flavours. That’s exactly why it’s rarely eaten on its own and is instead a go-to for pickles, salads, and refreshing drinks. If you’re in the mood for something properly chatpata, Totapuri won’t disappoint.
5. Gulab Khas Mangoes
Gulab Khas mangoes, as their name implies, are fragrant. They support a low rose scent along with the fruitiness of the mangoes. The yellow skin of Gulab Khas mangoes has slight pink undertones and while they are just as delicious as they are beautiful, they can also be eaten fresh or used for desserts.
6. Safeda Mangoes
Also known as Banginapalle, Safeda mangoes are easily among the most good-looking varieties out there. With their smooth, bright yellow skin and fibre-free pulp, they strike a nice balance between mild sweetness and a slight tang. Their soft, melt-in-the-mouth texture makes them ideal for enjoying fresh or blending into smoothies and juices.
7. Rataul Mangoes
The Rataul mango from Uttar Pradesh is one of the best-kept secrets! With its bright orange flesh, the Rataul mango is extremely sweet and very fragrant. Rataul mangoes are also fibreless but are available only during the months of June to July. Don’t forget to try this rare variety if you are lucky enough to find it.
8. Malda Mangoes
Malda mangoes have a medium sweetness to medium sourness with creaminess, juiciness and some degree of satisfaction. They can be eaten fresh or processed into other foods. The varieties Himsagar and Fazli both fall into the Malda category.
9. Gaurjeet Mangoes
Gaurjeet or Mithua mangoes are an extremely sweet and aromatic fruit. The flesh has a deep golden yellow colour and is slightly fibrous in texture. They can be used in smoothies, lassi, and desserts as well as for fresh pulp preparations.
10. Mallika Mangoes
Mallika mangoes are known for being a hybrid of Neelum and Dasheri mangoes. They have very low amounts of fibre in them, an extremely sweet flavour, and have a distinct aroma. They are classified as a mid-season to late-season variety and can be consumed fresh or processed into beverages or desserts.
11. Ramkela Mangoes
Ramkela proves that not every mango is meant for desserts. With its firm, fibrous texture and sharp, tangy flavour, this variety is a go-to for pickles. Its thick skin and sturdy flesh hold up well during long marination, which is why it’s a staple in many Indian kitchens.
Are You Mango Hopping?
Now that you know about some not-so-typical varieties of mangoes, why don’t you give your taste buds an adventure by trying out a few different types, rather than simply settling with one that you have eaten in years past?
