Mangoes are often referred to as the “King of Fruits,” and in India, they hold an even more prestigious title: the key ingredient in some of the most iconic and flavorful pickles. Mango pickles, or aam ka achar, are a staple in every Indian household, celebrated for their tangy, spicy, and aromatic flavors. However, not all mangoes are created equal when it comes to pickling. To create the perfect achar, the right variety of mango must be chosen—one that is firm, sour, and capable of absorbing the spices without becoming too soft or mushy.
So, what makes a mango ideal for pickles? And which mango varieties are the best for creating the perfect Indian pickle? In this blog, we will explore the top mango varieties in India that are commonly used for pickling, their distinctive characteristics, and why they stand out in the world of Indian aam ka achar.
1. Kesar Mango
Region: Gujarat
Flavor Profile: Sweet and tangy, with a mild sourness when unripe.
Best for: Sweet and spicy pickles.
Kesar mangoes are often referred to as the “Queen of Mangoes” and are widely appreciated for their rich flavor and smooth texture. While they are more famous for their use in desserts and juices, they also make an excellent choice for making sweet-spicy pickles.
Though Kesar mangoes are typically sweet when ripe, unripe Kesar mangoes are a great option for making pickles, as their mild tanginess provides the perfect balance when combined with spices like mustard seeds, red chili powder, and turmeric. The firm texture of Kesar mangoes ensures that the pickle doesn’t turn mushy, even after prolonged fermentation, making them a favorite choice for pickle makers in Gujarat and beyond.
2. Langra Mango
Region: Uttar Pradesh, Bihar, and parts of North India
Flavor Profile: Strongly sour and tangy, with a slightly fibrous texture.
Best for: Sour pickles, especially when combined with spicy seasonings.
Langra mangoes are known for their tart, tangy flavor and firm flesh, making them one of the best varieties for making sour pickles. The sourness of Langra mangoes intensifies as the fruit ripens, but even the unripe Langra mangoes provide the sharp tartness needed to balance out the heat from spices like red chili powder, cumin, and asafoetida.
Langra mangoes are often chosen for their ability to retain their shape and texture during the pickling process, making them an ideal choice for those who prefer chunky pickles with a strong sour kick.
3. Totapuri Mango
Region: Karnataka, Andhra Pradesh, and Tamil Nadu
Flavor Profile: Moderately sour with a slightly fibrous and firm texture.
Best for: Pickles with a balanced flavor.
Totapuri mangoes, also known as Bagh Alphonso or Punjabi Kesar, are famous for their moderate sourness and firm texture. These mangoes are often used for making pickles because they strike a perfect balance between sourness and sweetness, making them suitable for a wide variety of pickles, including those with garlic, ginger, and green chilies.
The firmness of Totapuri mangoes ensures that they retain their shape and bite even after the fermentation process, making them a top choice for those who prefer pickles with more texture. Additionally, the skin of the Totapuri adds an extra layer of flavor when pickled.
4. Alphonso Mango (Hapus)
Region: Maharashtra, Goa, and parts of Gujarat
Flavor Profile: Sweet and creamy, but unripe Alphonso mangoes have a sour, tangy profile.
Best for: Mildly tangy pickles with a sweet touch.
Alphonso mangoes, also known as Hapus in Maharashtra, are world-famous for their sweetness and creaminess when ripe. However, unripe Alphonso mangoes have a tangy, sour flavor, which makes them an excellent option for making mildly tangy pickles that aren’t overly sour.
Alphonso mangoes are perfect for creating subtly flavored pickles, often paired with mustard oil, jaggery, and spices like fennel seeds. The smooth flesh and sweetness of Alphonso mangoes bring a unique balance to the pickle, making it both tangy and slightly sweet. This variety is particularly favored in Maharashtra for its use in mango chutneys and mixed vegetable pickles.
5. Sindhri Mango
Region: Sindh (Pakistan), and parts of North India
Flavor Profile: Sweet, tangy, and fibrous.
Best for: Sour and sweet pickles with a mild texture.
Sindhri mangoes are one of the earliest varieties to arrive in the market, making them a popular choice for pickles in the early mango season. These mangoes have a mild tanginess and fibrous texture, which gives them a unique character when used in pickles.
Sindhri mangoes are versatile and can be used to make both sour and sweet pickles, depending on the amount of spices and sugar added. This variety is especially prized in Punjab, Haryana, and parts of Uttar Pradesh for its ability to balance heat from spices like mustard seeds, turmeric, and garlic.
6. Banganapalli Mango
Region: Andhra Pradesh and Tamil Nadu
Flavor Profile: Less sour, firm texture, and a slightly sweet taste.
Best for: Sweet and sour pickles with a smooth finish.
Banganapalli mangoes are large, firm, and have a less sour taste than other varieties. Their smooth skin and thick flesh make them ideal for pickles that require a mildly sweet and tangy flavor. This variety is often used to create pickles with a sweet-and-sour balance, especially when paired with tamarind, jaggery, and a variety of spices like cumin and coriander.
Banganapalli mangoes are typically favored in Southern India, particularly Andhra Pradesh, for creating sweeter pickles and mango chutneys.
7. Himsagar Mango
Region: West Bengal, Assam, and Odisha
Flavor Profile: Tangy with a slightly sweet finish.
Best for: Complex-flavored pickles with a rich texture.
The Himsagar mango is a less fibrous variety, making it an excellent choice for creating smooth and flavorful pickles. Known for its tangy yet slightly sweet flavor, Himsagar mangoes provide a balanced tartness, which is perfect for spicy pickles with a variety of spices such as red chili powder, mustard seeds, and hing (asafoetida).
This variety is often used in Eastern India, particularly in West Bengal and Odisha, for making pickles that are enjoyed during festivals and special occasions.
Conclusion: Picking the Right Mango for Your Achar
Choosing the best mango for pickling depends largely on the type of pickle you want to create and the regional flavors you’re aiming to achieve. While Langra and Totapuri are ideal for sour, spicy pickles, Kesar and Banganapalli are better suited for milder, sweet-and-tangy varieties. Regardless of which mango variety you choose, the key to a great Indian pickle lies in selecting unripe, firm mangoes with a good balance of sourness, firm texture, and flavorful flesh.
So, next time you’re making your favorite aam ka achar, remember to pick the right mango variety to get that perfect balance of flavors, spices, and textures that make Indian pickles so irresistible