How many of the Different Types of Mangoes have you tasted? Find out about the World’s Best Mango Varieties with us!
There’s a reason why mango is called the king of fruits! Its juicy sweetness is truly delicious. Do you know how many varieties of mangoes are there? With over 1000 varieties, there’s a perfect mango for every taste bud. Let’s see some of the most popular mango varieties!
Different Types of Mangoes Across the World
1. Rainbow
Flavor: Very sweet with a tropical fragrance
Flesh: Golden yellow in color and one flat seed
The Rainbow Mango is a delight that lives up to its name. It’s a hybrid variety created by combining the Thai Nam Doc Mai and the Indian Minh Chau varieties. Rainbow mangoes are also known for their exceptional flavor. They are juicy, very sweet, and have a lovely fragrance.
2. Honey (Ataulfo)
Flavor: Sweet and sour
Flesh: Peachy tropical aroma with smooth, firm flesh without fibers and a small pit
Ever tasted sunshine? Well, get ready because that’s what awaits you with a Honey Mango. This prized variety is known for its incredibly sweet and creamy flesh, making it a favorite among mango connoisseurs. We know what you’re thinking – with a name like Honey Mango, it must be really sweet, right? Well, you’re not wrong. Honey Mangoes are known for their sweetness, but they’re also balanced with a subtle tartness.
3. Francis
Flavor: Sweet and fruity
Flesh: Peach-like, tropical fragrance, and juicy, soft, fibrous flesh
The Francis mango is a delicious and popular mango variety that is known for its sweet and fruity flavor. It is one of the more common varieties available in the US, and it is mostly found from May to June. But the true magic lies in the flavor. Francis mangoes are known for their perfect balance of sweet and fruity.
4. Haden
Flavor: Sweet and sour with a mildly bitter after-taste
Flesh: Firm flesh with fruit-like aroma and medium fibers
Ah, the Haden mango – a true Floridian legend. This sunshine-colored fruit has a rich history and was one of Florida’s first commercially successful mango cultivars in 1902. Haden mangoes are known for their generous size, typically weighing in at a hefty 15 to 25 ounces each.
5. Keitt
Flavor: Sweet and fruity
Flesh: Citrusy aroma and juicy, firm flesh, with little fiber
Keitt mangoes are popular with growers due to their large size, low fiber content, and consistent yield. They are also enjoyed in Asian cultures for their firm flesh, which can be eaten green or pickled. Plus, Keitt mangoes are a late-season treat and are available from July to September.
6. Kent
Flavor: Sweet with sour notes
Flesh: Tender, juicy flesh with limited fiber and tropical peachy aroma
The major countries that produce Kent Mangoes are Mexico, Ecuador, and Peru. This variety is ideal for juicing and drying and is available from December to February. When the fruit starts to ripen, yellow dots cover its skin. The peak season is in December, January, and February, so Kent mangoes are a welcome taste during the colder months.
7. Tommy Atkins
Flavor: Tart with sweet notes
Flesh: Citrusy fragrance and firm fibrous flesh
The Tommy Atkins mango might not be the flashiest fruit at the party, but it’s a reliable crowd-pleaser. It is native to Florida and is the most extensively grown variety in the United States. You can relish this delicious mango from March to July. Plus, it has a long shelf life.
8. Graham
Flavor: Sweet
Flesh: Aromatic orange-colored, fiberless flesh
The Graham mango is a named mango cultivar that originated in Trinidad. It was introduced to the United States by the USDA through Florida in 1932 and has become a popular nursery stock tree in the city for home growing due to its fine flavor and good disease resistance.
9.Irwin
Flavor: Sweet
Flesh: Deep yellow flesh with red skin
Irwin is often called the Apple Mango because of its apple-like flavor. It is also grown in Japan, Central America, Taiwan, and Australia. Irwin has a delicious yellow flesh that is sweet when wholly ripened. One of the best things about Irwin mangoes is their lack of fiber – you can savor every delicious bite without any stringy interruptions.
10. Palmer
Flavor: Sweet and juicy
Flesh: Orange-yellow smooth flesh with few fibers
The Palmer mango is a large, commercially grown late-season mango cultivar that originated in South Florida. They are popular for fresh eating due to their sweetness and minimal fiber. You can use these in juices, smoothies, and salads.
11. Valencia Pride
Flavor: Sweet and juicy
Flesh: Fiberless, smooth, yellow flesh
Valencia Pride mangoes grow in California and Florida and can be an excellent example of large, long, oval-shaped fruit. The large fruit is covered with yellow-colored skin and has a reddish tint.But their looks are just the beginning. Valencia Pride mangoes are known for their wonderful sweetness and aroma.
12. Kensington Pride
Flavor: Sweet
Flesh: Yellow flesh with yellow-green skin
The Kensington Pride is also called the Bowen Mango, and this Australian variety is one of the most popular in the world. With yellowish-green skin, Kensington can also develop some red blushing on the skin. These Australian favorites typically reach peak season between September and February. They’re also easy to grow.
13. Glenn
Flavor: Sweet & Juicy
Flesh: Fiberless yellow flesh with an orange-tinged thin skin
The Glenn mango is a Floridian cultivar known for its good looks and delicious taste. It originated from a Saigon mango seed planted in 1940 and bears medium-sized, oval fruit with an orange-red hue. But the best part might be the flavor. Glenn mangoes are known for their sweetness, balanced with a hint of tartness.
14. Sein Ta Lone
Flavor: Sweet
Flesh: Fruity aroma, juicy, and a less fibrous texture.
Sein La Tones are rare. These delightful mangoes are becoming increasingly popular outside of Myanmar and can be found in specialty stores or online retailers in countries like the United States and India. It is also known as the “Diamond Mango” or simply “Diamond.”
Different Types of Mangoes in India
Mangoes originated in India and its neighboring countries. If you do visit, don’t forget to try the following Indian mango varieties.
15. Alphonso
Flavor: Sugary-sweet
Flesh: Buttery, tender texture with no fiber
Of the numerous mango species around the world, Alphonso is surely the number one in taste and flavor. The main producer of this delightful variety in India is Maharashtra. They’re considered a premium fruit, so expect them to be a bit more expensive than other mangoes. But trust us, that first bite will be worth it!
16. Kesar
Flavor: Sweet
Flesh: Smooth and soft with no fiber
Kesar ranks second as the largest export variety of mangoes in India. It is grown in Girnar hill of Gujrat, India, and is available from May to July. They have a distinct saffron or yellowish-orange colored skin with a slight greenish tinge. And the flesh inside is bright orange.
17. Dasheri
Flavor: Sweet and aromatic
Flesh: Fiberless, peach-colored pulp
Dasheri mangoes are available from mid-May to late August. It is long and oval-shaped, with yellow-green skin when ripe. Lucknow is the highest producer of this variety. They are enjoyed fresh, but their sweetness makes them great for desserts, jams, chutneys, and pickles.
18. Chausa
Flavor: Sweet
Flesh: Deep yellow luscious pulp with little fiber
The Chausa mango (also spelled Chaunsa) is a mango cultivar indigenous to South Asia, particularly favored for its rich flavor, texture, and high nutritional value. It is primarily grown in India and Pakistan. The Chaunsa season starts at the beginning of June and ends in the third week of August.
19. Bombay Green
Flavor: Sweet
Flesh: Hard pulp with little to no fiber
Bombay Green is known for its sweet taste, green color, and versatility in consumption. They are enjoyed ripe for their sweetness or can be pickled while unripe for a tangy flavor. It originated from a seed brought to Jamaica from India during the Indian indenture system in the 19th century.
20. Langra
Flavor: Sweet
Flesh: Juicy fiberless pulp rich in fibers
The Langra mango is a lovely variety that boasts a rich history dating back 250 to 300 years. It was first cultivated in Banaras, present-day Uttar Pradesh, India. Apart from Uttar Pradesh, Langra mangoes are also grown in the states of Bihar and West Bengal, and in Bangladesh.
21. Amrapali
Flavor: Sweet
Flesh: Deep orange-red flesh with medium fibers
Amrapali was developed as a hybrid variety of ‘Dasheri’ and ‘Neelum’ by Dr. Pijush Kanti Majumdar at the Indian Agriculture Research Institute in Delhi. People grow it all over India, on farms and orchards.
22. Neelam
Flavor: Sweet
Flesh: Juicy and semi-hard with no fibers
Neelam mangoes are available throughout the season. Though the tastiest ones come in the month of June when monsoons occur. They are highly relished by mango fans across India but are primarily grown in Andhra Pradesh, Karnataka, and Tamil Nadu.
23. Banganpalli/Safeda
Flavor: Sweet and sour
Flesh: Fiberless, firm, yellow flesh.
The Banganapalli mango is a prized variety named after the town of Banganapalle in the Nandyal district of Andhra Pradesh, India. It is considered a premium variety due to its sweetness, minimal fibers, and juicy flesh.
24. Chok Anan
Flavor: Sweet
Flesh: Hard, yellow-colored with medium to no fiber
The Chok Anan mango is known for its large size, oval shape with tapered tips, and flavor. It is firm, juicy, and has very few fibers. They are nicknamed the “Miracle Mango,” as they produce two harvests a year – once in the summer and again in the winter.
25. Badam Mango
Flavor: Sweet
Flesh: Hard, juicy, yellow-colored with no fiber
The Badam mango is a delicious Indian variety known for its sweetness and resemblance to the Alphonso mango. These mangoes have a pale yellow, thin skin and a light yellow, juicy flesh. They are known for their intense sweetness and smooth, almost fiberless texture.
26. Totapuri
Flavor: Sweet and sour
Flesh: Hard, with no fiber
The Totapuri mango is a popular Indian variety known for its versatility. It has a greenish-yellow skin and tart, juicy flesh. Unlike other mangoes, Totapuri can be enjoyed even when unripe with a sprinkle of salt and chili powder.
27. Sindhri
Flavor: Very Sweet
Flesh: Deep yellow thin skin
Sindhri mangoes are the “King of Mangoes” in Pakistan and come from the Sindh province. They’re really sweet and give off a lovely scent. Sindhri mangoes are large-sized and easily grow around 6-8 inches.
28. Raspuri
Flavor: Warm sweet taste, can also be pleasantly tart sometimes
Flesh: Bright yellow sweet flesh with yellowish-red skin
Raspuri is mainly cultivated and eaten in the Old Mysuru of Karnataka. It is oval and tastes excellent in smoothies, jams, and yogurts. You’ll also find it growing in and around Bengaluru, Ramanagara, Kolar, Chikkaballapura, and Tumakuru.
29. Anwar Ratol
Flavor: Pleasantly sweet
Flesh: yellow flesh with a firm and smooth pulp
Anwar Ratol is native to northern India, Nepal, and Pakistan. It is famous for its incredible silky textures. It is cultivated in the Punjab and Sindh regions of Pakistan and near the village of Rataul in Uttar Pradesh, India, earning it the name.
30. Himsagar
Flavor: Sweet
Flesh: Greenish flesh with yellow, creamy pulp
Himsagar is a sweet variety of Orissa and West Bengal, usually weighing around 250-350 gm. It is mainly used to make shakes and desserts. You can easily identify them as they have a golden yellow rind with a red tinge when ripe and a bright yellow pulp.
31. Malgoba
Flavor: Juicy and fragrant
Flesh: Light yellow with a tiny seed inside
The Malgoba is a green mango that is delicious and quite versatile. You can enjoy it fresh for its sweetness or pickle it while unripe for a tangy taste. It’s also commonly used in yummy curries and chutneys.
32. Pairi / Paheri
Flavor: Sweet and sour and incredibly juicy
Flesh: Fiberless bright yellow-colored smooth flesh
The Paheri mango is a hidden gem amongst mango varieties, known for its unique taste and limited availability. It’s a seasonal treat, typically found in the Saharanpur district of India during the summer.
33. Lakshmanbhog
Flavor: Sweet and juicy
Flesh: Yellow-orange firm juicy pulp with yellow-orangish skin
Lakshmanbhog is exclusively cultivated in West Bengal and is available in June and July. It gets exported to the United States of America from India every year, so you can find it online or in local stores.
34. Fazli
Flavor: Sweet and juicy
Flesh: Light yellow, firm yet juicy, with a pleasant fragrance
Fazli is also known for its comparatively larger fruits than other mango varieties that are filled with lots of pulp. Each Fazli mango weighs above a kilo and stands out for its exceptionally sweet taste. It is undoubtedly one of the biggest mango varieties you can find.
35. Imam Pasand
Flavor: Unique after-taste and incredibly sweet, juicy flavor
Flesh: Fibreless, creamy, soft pulp inside its thick skin
Imam Pasand is also a great mango that you must not miss. It has a unique sweet and tangy flavor that makes it a favorite of Indian people. These are large mangoes, typically weighing around 500 to 750 grams each. They have spotted green skin when unripe, lightening to yellow-green as they ripen.
36. Mallika
Flavor: Exceptionally sweet
Flesh: High quality, fiberless, orange-colored flesh
While not as widely known as some other Indian mango varieties, Mallika mangoes are popular for their sweetness and juicy texture. They are typically enjoyed fresh but can also be used in juices, smoothies, or salads.
37. Mankurad
Flavor: Sweet, juicy, and pulpy
Flesh: Yellow, firm pulp with a tiny seed
Mankurad is found in Goa, and this mid-season fruit is naturally sweet with very few fibers. Some people say it’s even sweeter than the famous Alphonso mangoes.Mankurad mangoes have a small, flat seed, so there’s more flesh you get to enjoy.
38. Vanraj
Flavor: Very sweet and sour and juicy
Flesh: Brilliant yellow
The Vanraj mango is a rare variety that is sought after in Gujarat, India, particularly in the city of Vadodara. These mangoes are known for their sweetness and juicy, deep yellow pulp. They have a lovely flavor and a soft texture. But they’re expensive, so you’ll have to spend quite a few bucks to afford them.
39. Gulab Khaas
Flavor: Sweet
Flesh: Fiberless, Yellow, smooth flesh with red or pink skin
Gulab Khaas Mango has a rosy flavor that earns it the name. It is small and sold mainly in West Bengal, Bihar, and Jharkhand. It is a mid-season mango variety and is only available in the markets from May to June.
40. Kilichundan
Flavor: Sweet and fragrant
Flesh: Greenish-yellow and smooth
Kilichundan mangoes are comparatively huge and are common in the southern states of India. It looks and means the ‘beak of a bird’ in Malayalam. These mangoes are medium-sized fruits with a greenish-yellow colored skin when unripe. As they ripen, the skin transforms into a beautiful golden-yellow color.
41. Rumani
Flavor: Very sweet and juicy
Flesh: smooth flesh
The Rumani mango is a sweet and juicy type of mango grown mainly in North Andhra Pradesh, India. When ripe, the inside flesh is golden yellow, and it is very enjoyable to eat fresh. Rumani mangoes are known for their excellent flavor and are also called ice-cream mangoes.
Different Types of Mangoes in Thailand
42. Nam Dok Mai
Flavor: Sweet
Flesh: Thick and Fleshy
The Nam Dok Mai mango is a premium mango that comes from Thailand. They are excellent for eating fresh, but you can also use them in juices and smoothies because they have an intense flavor.
43. Khieo Sawoei Sampran
Flavor: Crunchy and Sweet
Flesh: Hard
The Khieo Sawoei Sampran mango is savored when it’s green and tart and not ripe. People enjoy it with a special dip made with fish sauce, sugar, and other ingredients. These are small oblong-shaped mangoes that turn a light yellow color when ripe.
44. Tong Dam
Flavor: Very Sweet
Flesh: Soft with fiber
The Tong Dam mango, also known as “Black Gold,” is also prized in Thailand. They are not that common but are sought after for their perfect combination of sweetness and smooth texture.
45. Mamuang Ok Rong
Flavor: Extremely Sweet
Flesh: Hard, with no fiber
Mamuang Ok Rong mangoes have a high demand because they’re used to make mango sticky rice–a famous Thai dessert. They are a prized possession for Thai farmers and a favorite among locals and tourists alike. But they are a bit on the expensive side.
46. Ivory
Flavor: Sweet
Flesh: Bright yellow-colored flesh and not too fibrous
Ivory Mangoes originated in Thailand but were introduced to China in 1914. Did you know that the tree that was the first to be imported from Thailand still grows today? Ivory mangoes are known for having very few fibers, with the flesh constituting approximately 82% of the fruit.
Different Types of Mangoes in Japan
47. Miyazaki – World’s Costliest Mango!
Flavor: Sweet and creamy
Flesh: Fiery red in color
The Miyazaki mango originated in California but was brought to Japan’s Miyazaki Prefecture, where it gets its name. Indian growers have also recently started growing this variety. In the international market, it is available at $3,100 – $3,700 per kilogram.
Different Types of Mangoes in the Philippines
48. Carabao
Flavor: Very sweet, juicy, and aromatic
Flesh: Tender melting consistency and rich yellow
The Carabao Mango, also called the Manila or Philippine Mango, is recognized as the world’s sweetest mango from the Philippines. It’s famous for its sweetness and exotic taste, and it even held the title of the sweetest mango in the world in 1995.
49. Pico/Piko or Padero
Flavor: Sweet
Flesh: Soft, creamy, pale yellow in color
Padero or Pico is one of the most commonly grown varieties of mango in the Philippines. The flesh of ripe fruits is a rich orange color that usually turns reddish near the tips. It’s soft but not as soft as Carabao mangoes.
50. Pahutan/Pajo
Flavor: Sweet
Flesh: Yellow and pulpy
Pahutan mangoes, unlike the Pico or Carabao, are not so common commercially and are known to be grown in the wild. They’re nativeto the Philippines and surrounding regions in Indonesia, Malaysia, Papua New Guinea, and the Solomon Islands.
51. Katchamita
Flavor: Sweet and sour
Flesh: Green skin with firm, yellow flesh
Katchamita is also called the Indian mango because it comes from the peninsula. They are now common in the Philippines, and Filipinos often prefer them green when they have a pleasant tartness to their sweetness.As they ripen, the sweetness increases, and they become softer.
Different Types of Mangoes in Jamaica
52. Number Eleven
Flavor: Pleasantly aromatic and sweet
Flesh: Yellow and firm
Although Number Eleven mango is not meant for everybody, it is extremely popular for its unique flavor and shape. The fruit tastes remarkably tangy towards the seed. Number Eleven mango lovers prefer to ‘juice’ the mango.
53. Black/Blackie
Flavor: Very sweet
Flesh: Edible skin and covered in black spots with green or yellow flesh
This sweet mango variety is commonly known as Blackie and is popular because it is smaller than the common mangoes but not less sweet. The skin is edible, although it is susceptible to black spots.
54. Julie
Flavor: Sweet and juicy
Flesh: Non-fibrous and deep orange color
Jamaicans most love Julie or St. Julian for its rich taste and smooth texture. It is not so colorful and can be found in green to a reddish-orange shade when ripened. Julie is round with a flat side and can be eaten when it is about to ripen.
55. East Indian
Flavor: Sharply sweet and juicy
Flesh: Fleshy and yellow
The East Indian mango is loved by most mango fans and is believed to be the topper in terms of class. As the name indicates, this variety was brought to the islands by laborers from India in 1845.
