Did you know there are over a thousand mango varieties grown around the world? Some are tiny and silky, others are massive and citrusy, and one even holds a Guinness World Record for sweetness. If you’ve only tried supermarket standards, you’re in for a golden surprise. In this guide, meet 23 of the most loved mangoes—from India’s regal Alphonso to Mexico’s buttery Ataulfo—plus how to pick, serve, and cook with them.
19 Other Famous Mango Varieties
Indian Mango Varieties
India is home to some of the world’s most celebrated mangoes—fragrant, creamy, and full of history.
5. Alphonso (Hapus)
- Origin: Maharashtra/Goa
- Texture: Non-fibrous, buttery
- Flavor: Saffron-hued, honeyed, luxurious
- Best for: Pulp, ice creams, desserts
6. Kesar
- Origin: Gujarat
- Texture: Creamy, fine fiber
- Flavor: Sweet-aromatic with gentle tang
- Best for: Smoothies, sorbets
7. Langra
Origin: Varanasi • Season: May–Aug
Texture: Juicy, some fiber
Flavor: Sweet-tart, addictive
Best for: Savory curries, pickles
8. Banganapalli (Benishan)
- Origin: Andhra Pradesh • Season: Apr–Jun
- Texture: Firm, low-fiber
- Flavor: Mild, clean
- Best for: Slicing, salads
9. Totapuri
- Origin: South India • Season: May–Jul
- Texture: Crisp, light fiber
- Flavor: Pleasantly tart
- Best for: Chutneys, curries, pickles
Thai Mango Varieties
Thailand produces some of the most aromatic mangoes in the world - prized for their floral sweetness.
10. Nam Dok Mai
- Origin: Thailand • Season: Mar–Jun
- Texture: Silky, low-fiber
- Flavor: Floral, tropical, nectar-like
- Best for: Mango sticky rice, desserts
Mexico (and Latin America)
11. Ataulfo (Honey/Champagne)
- Origin: Mexico • Season: Feb–Aug
- Texture: Very low fiber, custardy
- Flavor: Honeyed, vanilla notes
- Best for: Smoothies, purées, fresh eating
12. Haden
- Origin: Florida; now grown in MX
- Texture: Slight fiber
- Flavor: Sweet-tart with classic tropical perfume
- Best for: Snacking, juicing
13. Kent
- Origin: Florida; grown widely in MX/PE
- Texture: Tender, low-fiber
- Flavor: Sweet, mellow, peachy
- Best for: Juices, baking
14. Tommy Atkins
- Origin: Florida; exported globally • Season: Long (varies)
- Texture: Firm, fibrous; ships well
- Flavor: Mildly sweet
- Best for: Slicing, salads, reliability
Egypt
15. Zebda
- Origin: Egypt
- Texture: Dense, low-fiber
- Flavor: Sweet, aromatic
- Best for: Juices, preserves
Africa (Kenya & South Africa)
16. Ngowe (Kenya)
- Texture: Juicy, moderate fiber
- Flavor: Sweet with citrus lift
- Best for: Fresh eating
17. Sabre (South Africa)
- Texture: Firm, less fibrous
- Flavor: Balanced, sweet
- Best for: Juicing, jams
Florida & the Caribbean
18. Glenn (Florida)
- Texture: Smooth, low-fiber
- Flavor: Sweet with tropical aroma
- Best for: Fresh eating, smoothies
19. Palmer (Florida/Brazil)
- Texture: Smooth, medium-firm
- Flavor: Gentle, mild
- Best for: Extended harvests, export
20. Julie (Caribbean, esp. Jamaica)
- Texture: Firm, fine fiber
- Flavor: Spicy-sweet, intensely aromatic
- Best for: Fresh eating
21. Valencia Pride (Florida)
- Texture: Juicy, low-fiber
- Flavor: Bright, tropical
- Best for: Slicing, platters
Pakistan
22. Chaunsa
- Texture: Creamy, low-fiber
- Flavor: Intensely sweet, deeply aromatic
- Best for: Fresh eating, milkshakes
23. Sindhri
- Texture: Silky, low-fiber
- Flavor: Honeyed with gentle tang
- Best for: Desserts, chilled slices
Now that you know about the different varieties of mango, it’s time to learn how to pick and serve them.
How to Pick & Serve Mangoes
- Ripeness test: Squeeze gently—if it gives slightly, it’s ready.
- Cutting method: Slice off each side of the pit, score into cubes, and flip the skin for a perfect “mango hedgehog.”
- Serving ideas: Fresh, in smoothies, chutneys, pickles, desserts, or even grilled.
Mango, a Nutritional Juggernaut
If you’ve ever been in the tropics during mango season, you’ll know that the markets and larders are overflowing with this delight. The abundance of vitamins and minerals in each individual fruit matches the bounty of the harvest.
Mangoes deliver:
- Vitamin C (boosts immunity)
- Fiber & folate (digestion & energy)
- Copper & polyphenols (heart health & antioxidants)
- Naturally free of fat, sodium, and cholesterol
No wonder mango is called the “king of fruits” across so many cultures.
FAQ
Why do some mangoes stay green when ripe?
Cultivars like Keitt retain green skin even when ready. Use aroma and gentle give to judge ripeness.
Which mangoes are least fibrous?
Look for Alphonso, Ataulfo, Nam Dok Mai, Kesar, Carabao, Chaunsa, Sindhri—all prized for silky flesh.
How should I store cut mango?
Refrigerate in an airtight container and consume within 2 days; a squeeze of lime helps keep the flavor bright.
Recipes with Mango
Mango & Prosciutto Salad
Juicy mango slices meet delicate curls of prosciutto—a perfect mix of sweet and savory.
Grilled Shrimp Tacos with Mango Salsa
Crisp shrimp, fresh mango salsa, and a squeeze of lime—the taste of summer in a tortilla.
Portobello Burger with Mango
Give a grilled Portobello mushroom burger a sweet, colorful lift with bright strips of fresh mango.
Mango sorbet
Give your dessert time a twist with this Mango sorbet with raspberry sauce.
From India’s royal Alphonso to Mexico’s golden Ataulfo, each mango tells a story of climate, craft, and cuisine. Whether you’re blending, grilling, or simply slicing one open at the table, there’s a mango for every palate. Which is your favorite?
Hungry for more? Discover 10 unusual citrus fruits to put on the menu.
