6 Mango Varieties That Will Make You Fall In Love With ‘The King Of Fruits’

Basking in the summer heat and gorging on those juicy mango varieties is certainly not an “aam” baat for Indians. Call it crazy, but life without love and summer without mangoes are completely meaningless. So when life gives you mangoes next time, chuck your worries away and chill a little by devouring these 6 mango varieties!

Banganapalli

With a blemish-free hue, delectably sweet taste and yellowish fibre-free pulp, Baganapalli is hailed as one of the most popular varieties of mangoes that are cultivated in India.Additionally these wonderful mangoes are sourced from a village of the same name in Andhra Pradesh. For instance, they taste super yummy when blended to make a thick mango shake!

Alphonso

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Here comes the royal mango! Alphonso mangoes have earned a reputation for their distinctive flavor, aroma, and superior quality world wide.With a delicate texture, tender pulp, and little to fibre, alphonso (or Hapus, as they are fondly called in Marathi) are known to be quite expensive with a sweet and tangy flavor profile. In summary, there is nothing like the taste of Devgad Alphonso!

Dasheri

To begin with, Dasheri mangoes have a characteristic sweet taste and are native to North India. Also known as “table” mangoes, these are a delicious variety of mangoes that are low in fibers, pulpy and juicy. You can not only slice them or blend them into juices, shakes, and smoothies, but can also enjoy them whole. These mildly tangy and sweet mangoes are generally known for their tenderness, fragrance and succulency!

Gir Kesar

Gir Kesar is a deliciously sweet mango that won’t let your mango cravings down! This mango is full of flavor and is intensely sweet. Additionally, it has a long shelf life, a pleasantly sweet taste, and is also India’s second largest mango variety. Commonly cultivated in Gujarat, you can also make delicious mango pickle from Gir Kesar.

You can also try infusing them in lassis and kulfis!

Langra

Naturally sweet and soft in texture, you will adore the juiciness, flavor, and sweetness of the Langra mangoes! The oval-shaped seed and small size of Langra mangoes make them one of the best-known mango varieties available in the Indian market. In contrast to other mangoes, Langra mangoes are generally green even after ripening, whereas other mangoes turn yellowish-red.

Amrapali

To begin with, you may not be aware that these mangoes are the result of a cross between two well-known mango varieties, Dasheri and Neelam. Amrapali is a well-known hybrid mango. Their pulpy flesh and naturally sweet flavor have made them famous.

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Try this recipe and bake a fluffy, light, moist and delicious sponge cake.

Happy Sponge Cake Day!
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Ingredients required
Large size eggs, room temperature – 6
Granulated sugar – 1 cup or 210 gms
All-purpose flour – 1 cup or 130 grams
Baking powder – ½ tsp
Vanilla essence – 1 tsp

How to make sponge cake:

Preheat oven to 350˚F. Line bottoms of two 9″ cake pan with parchment paper (do not grease the sides).

In the bowl of an electric stand mixer fitted with the whisk attachment, beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating for 8-10 minutes until thick and fluffy.

Whisk together 1 cup flour and ½ tsp baking powder, then sift this mixture into fluffy egg mixture one-third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix, or you will deflate the batter.

Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans).

Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until the top is golden brown. 6. Remove from pan by sliding a thin spatula around the edges, then transfer to a wire rack and remove parchment backing.

Cool cakes to room temperature, then slice the layers equally with a serrated knife.

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Bedmi Poori

Happiness depends on a leisurely breakfast.
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🛒Ingredients Required
For Bedmi Poori
Urad Dal – ½ cups
Whole wheat flour – 2cups
Kalonji- 1 tsp
Hing – 1/8 tsp
Oil -1tsp

For Aloo ki sabji
Potatoes -1/2 cup,
tomatoes -1/2 cup,
green chili- 2no,
turmeric pd -1tsp,
chili pd -1tsp
cumin seeds -1tsp

How to make Bedmi poori at home
1. Soak the Urad dal for 2 hrs and then blend it into a fine paste
2. Mix it with wheat flour, kalonji & hing, Knead to a smooth dough and rest the dough for 10 mins.
3. Divide the dough into equal quantities and roll the dough into round shapes without using any extra flour.
4. Heat oil in a pan and deep fry the Bedmi puri till it puffs up and reaches a golden brown colour.

How to make Aloo Sabji at home
1. Boil/pressure cook the potatoes and keep them aside. Blend the tomatoes to a fine puree consistency.
2. Heat oil, add cumin seeds, coriander seeds,& dry red chilli, and Mix it well.
3. Add green chilli, puree tomatoes, turmeric powder, and red chilli powder and mix it well, cook till it becomes thick.
4. Then add roughly crushed potatoes, with the required quantity of water.
5. Simmer for 2-3 mins and adjust to the thin consistency.

Mishti Doi

Bhalobasha is Mishti Doi❤️
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Ingredients required
Milk – 750 ml
Curd – ½ cup
Sugar – ½ cup

How to make mishti doi
1. Hang the curd in a cotton cloth for 20-30 mins to make hung curd
2. Add 1/2 cup sugar to a pan & allow it to caramelize on low flame.
3. Add boiled milk and sugar. Mix it
4. Boil for 5-7 mins on low flame. Keep stirring
5. Turn off the flame. Allow it to cool
6. Whisk the curd in a bowl & add the caramelized milk-sugar mixture.
7. Gently mix and pour it into earthen pots
8. Cover and allow it to rest overnight to set
9. Next day, bake it for 10-15 mins & then freeze it for an hour
10. Mishti Doi is ready to enjoy

Mysore Bonda

Mysore bonda or Mysore Bajji is a popular and yummy South Indian snack prepared with only a few simple ingredients.
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Ingredients required
Maida / plain flour – 2 cups
Curd – 1 cup
Salt – ¾ tsp
Baking soda – 1 tsp
Chilli – 2 (finely chopped)
Ginger (finely chopped) – 1-inch
Few curry leaves (chopped)
Coconut (shredded) – 2 tbsp
Coriander (finely chopped) – 2 tbsp
Cumin – 1 tsp
Oil (for frying)

How to make Mysore Bonda:
1. Firstly, in a large bowl, take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
2. Mix well until the curd turns frothy.
3. Now add 2 cups maida and start to mix gently.
4. Add more curd if required. Beat it well.
5. Add 2 chilli, 1-inch ginger, a few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
6. Mix and combine everything well. Cover and let it rest for 4 hours.
7. After 4 hours, the batter will turn airy.
8. Beat it further for a minute.
9. Dip your hand in the water and pinch a ball-sized batter.
10. Drop in hot oil and fry in medium hot oil till the bonda are crisp and golden, turning them over as needed.
11. Remove with a slotted spoon and place them on kitchen paper towels to absorb excess oil.
12. Fry the remaining batches of bonda similarly.
13. Serve Mysore bonda with coconut chutney.

Mango phirni

Ingredients required
Rice 100 gm (raw)
Ripe Mango 2-3 nos. (1 cup pulp)
Full fat milk 1 litre
Sugar 100 gm or as per taste
Elaichi powder a pinch
Almonds (chopped) 1 tbsp
Cashew nuts (chopped) 1 tbsp
Pistachios (chopped) 1 tbsp
Salt a pinch
For garnish
Ripe mango slices
Fresh mint sprigs

How to make Mango Phirni:
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
Cut the mangoes and remove the flesh and transfer them to the grinding jar to make a puree.
Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
Once the phirni starts to thicken, lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, and chopped nuts and stir well.
Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.

6 Mango Varieties That Will Make You Fall In Love With ‘The King Of Fruits’

Banganapalli

Alphonso

Dasheri

Gir Kesar

Langra

Amrapali

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Try this recipe and bake a fluffy, light, moist and delicious sponge cake.

Building a 100% Homemade Ecosystem

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Mishti Doi

Mysore Bonda

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