Mangoes in Bengal are not just fruits,they are a part of the region’s culture, heritage, and seasonal celebrations. With West Bengal’s fertile land and favorable climate, the state produces some of India’s finest mango varieties, each offering distinct flavors, aromas, and textures. This summer, explore these unique mangoes that define the taste of Bengal.
Himsagar mango from Murshidabad – Bengal’s pride in mango cultivation
One of the most celebrated mango varieties of Bengal is the Himsagar, often regarded as the king of mangoes in the state. Grown primarily in Murshidabad, Malda, and Hooghly districts, Himsagar mangoes are known for their fiberless pulp, rich sweetness, and intense aroma. The mango weighs between 250 to 300 grams and is entirely edible with minimal waste.
The peak season for Himsagar mangoes is from mid-May to early June. It is popular for both direct consumption and dessert preparations. Its creamy texture makes it a favorite for mango shakes, ice creams, and traditional sweets like mango sandesh.
Langra mango from Malda – the juicy delight with a tangy twist
Langra is another iconic variety cultivated widely in Malda and nearby areas. Unlike Himsagar, Langra has a slightly tangy taste balanced with sweetness, making it unique among other Indian mangoes. The skin remains green even when the fruit is ripe, and its shape is oval and elongated.
Langra mangoes are typically harvested between late June and mid-July. They are favored for their high juice content and are often used in aam panna, mango lassi, and chutneys. This variety is particularly popular in households and local markets due to its refreshing taste and extended shelf life.
Fazli mango from Malda – Bengal’s big-sized mango variety
Known for its large size and slightly less sweetness compared to Himsagar and Langra, Fazli mango is another gem from Malda. These mangoes can weigh over 700 grams and are primarily grown for both eating and processing.
Fazli is harvested later than other varieties, typically from mid-July to early August. Its firm pulp makes it ideal for canning and making mango pulp for year-round use. It also plays a key role in producing traditional Bengali pickles and jams due to its firm texture and balanced flavor.
Lakshmanbhog mango from Maldah – the export-quality mango of Bengal
The Lakshmanbhog variety, cultivated predominantly in the Maldah district, is a government-recognized export-quality mango. With its golden-yellow skin, soft pulp, and sweet flavor, Lakshmanbhog stands out as one of the premium mango varieties of Bengal.
This mango ripens in mid-June and has a shorter shelf life compared to others. It is often exported to the Middle East and Europe due to its rich taste and appealing appearance. The fruit is usually medium-sized and highly aromatic, making it perfect for gifting and direct consumption.
Amrapali mango – a hybrid Bengal mango with national popularity
Amrapali is a hybrid variety developed from Dasheri and Neelum, and it is cultivated in several mango orchards in Bengal. Though not native to the region, Amrapali has become increasingly popular due to its high yield and sweetness.
These mangoes are small to medium in size, with deep red skin and juicy flesh. They have a longer shelf life and are commonly found in local markets by mid-June. Amrapali mangoes are known for their strong aroma and excellent taste, making them ideal for smoothies, desserts, and salads.
Totapuri and Kishan Bhog – lesser-known mango varieties grown in Bengal
Though Bengal is famous for mainstream mangoes like Himsagar and Langra, the region also grows unique varieties like Totapuri and Kishan Bhog. Totapuri is recognized by its distinctive beak-like shape and mild sourness, while Kishan Bhog is known for its rich sweetness and small size.
These mangoes are harvested between May and July, depending on the region and weather. While Totapuri is used mostly in pickles and raw preparations, Kishan Bhog is a sweet delight often enjoyed fresh or in homemade desserts.
Best time to enjoy mangoes in Bengal – seasonality guide
Bengal’s mango season typically begins in early May and extends till late July. Himsagar is the earliest to arrive, followed by Lakshmanbhog, Langra, and then Fazli. Each variety has its distinct ripening period, so if you’re planning to try them all, it’s best to explore local markets across the summer months.
Where to buy authentic Bengal mangoes
To taste authentic Bengal mangoes, visit local fruit markets in Kolkata, Malda, Murshidabad, and Hooghly during peak season. Government-run Mango Melas (mango fairs) and co-operative markets also offer fresh stock directly from orchards. Some online platforms now ship Bengal mangoes across India, ensuring quality and freshness.
Bengal’s mango varieties are a treasure trove for mango lovers. Each type offers a unique experience from the royal Himsagar to the massive Fazli. If you’re in Bengal or planning a visit during summer, don’t miss the opportunity to savor these delicious and aromatic fruits that define the region’s culinary charm.