A cheat sheet to help you navigate the mango season

Summers are synonymous with fresh, ripe mangoes. Available in different kinds across the market, it can get confusing for a beginner to decide which to get and when. Vijay Sharma, farmer, Lajwanti Agro Products, walked us through the various kinds available and shared valuable insights on their peak season and unique features. (Source: Pexels)

Totapuri (March–Mid May) - one of the first mango of the season. It is tangy, not sweet. Best for panna, chutneys, and pickles. (Source: Pexels)

Banganapalli (April–May) Big, yellow, juicy. Tastes sweet but not too rich. Great for eating raw or juicing. Softens fast so should not be overstocked. (Source: Pexels)

Kesar (Mid-April–Early June): Smaller, fragrant, and rich in taste. Saffron-colored pulp. Good for desserts or straight-up eating. Comes from Gujarat. (Source: Pexels)

Alphonso (May–Mid June) : The fancy one. Very sweet, smooth, and high on aroma. But lots of fakes out there so trust your nose, not the perfect skin. (Source: Pexels)

Langda (June–Late July) : Green even when ripe. Strong flavour, fibrous texture. Not for looks, but for people who actually like the taste of mangoes. (Source: Pexels)

Dussehri (July–Mid August) Soft, sweet, and melts fast. Longish shape. Comes in when others are gone. Easy to eat, nostalgic feel. (Source: Pexels)

Neelam (August–September): Small, firm, and mildly sweet. The last one before mango season ends. Stays more in the South belt. (Source: Pexels)