1. INFORMATION ABOUT MANGO DESCRIPTION :-
Mango is native to India and is a drupe fruit, like a peach. The original mango trees can reach 35–40 meters in height. There are over 100 different types of mangos and they all have a leathery inedible skin. Mangos can be round, long, or oval. When ripe, the unpeeled fruit gives off a distinctive sweet smell. Ripe mangos are yellow, orange, red or green, depending on the variety. The most popular mango types are Kent and Keitt. Great substitutes for these types are Palmer and Haden. The flesh is yellow to orange and has a highly sweet flavour. In its center is an inedible seed.
Mango trees are deep-rooted, symmetrical evergreens that attain heights of 90 feet and widths of 80 feet. Mango trees have simple alternate lanceolate leaves that are 12 to 16 inches in length and yellow-green, purple, or copper in color when young. Mature leaves are leathery, glossy, and deep green in color. New leaves arise in terminal growth flushes that occur several times a year. Mature terminal branches bear pyramidal flower panicles that have several hundred white flowers that are about a 1/4 inch wide when The fruit weighs about 1/4 pound to 3 pounds. Fruit may be round, ovate, or obovate depending on the variety. The immature fruit has green skin that gradually turns yellow, orange, purple, red, or combinations of these colors as the fruit matures. Mature fruit has a characteristic fragrance and a smooth, thin, tough skin. The flesh of ripe mangos is pale yellow to orange. The flesh is juicy, sweet, and sometimes fibrous. Some undesirable seedlings or varieties are described as possessing a turpentine-like off-taste. The fruit has one seed that is flattened and sticks to the flesh.
The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities, making it numero-uno among new functional foods, often labeled as “super fruits.”
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2. Uses of Mango:-
Mango can be eaten raw as a dessert fruit or processed to various products. Ripe fruits can be sliced and canned or processed to juice, jams, jellies, nectars and preserves. Eastern and Asian cultures use unripe mangos for pickles, chutney and relishes. In India, unripe mangos are sliced, dried, and made into powder for amchoor , a traditional Indian preparation used for In India, flour is made from mango seeds. Seeds are also eaten during periods of food shortages. The timber is used for boats, flooring, furniture and other applications. Raw mango consists of about 81.7% water, 17% carbohydrate, 0.5% protein, 0.3% fat, and 0.5% ash. A 100 g (3.5 oz) serving of raw mango has 65 calories and about half the vitamin C found in oranges. Mango contains more vitamin A than most fruits.

3. Famous mango varieties in India:-
1. Alphonso:-
Also known as Hapoo, this is the most expensive variety of mangoes in India. Maharashtra, Gujarat and Karnataka are its prime producers. It has a fibreless pulp and douses into the mouth as a smooth-creamy mango. This variety of mango is popular all over the world.
Season: May-June
2. Chaunsa:-
The name was given by the Muslim Suri Emperor Sher Shah Suri. It is sweet, juicy and very nutritious. The heavenly sweet taste of this mango will make you lick up every drop of its nectar. It is mostly grown in the northern parts of India.
Season: July end-August
3. Dasehri:-
It is the oldest variety of Mangoes in India, since its origin can be traced back to almost 200 years ago. The sweet syrup of this mango makes you have at least 2-3 mangoes at a time. Uttar Pradesh is the largest producer of this variety of mangoes.
Season: June-July
4. Langra:-
The mother tree of this variety exists in Varanasi. Since the owner of that tree was unfortunately lame, the mango was thus named as “Langra”. This variety is distinctively fibrous, with a unique taste as well. It is majorly grown in Haryana, Bihar, Uttar Pradesh and West Bengal.
Season: Mid-July to August

4. 5. Safeda or Banganapalli:-
These mangoes have a very beautiful yellow color and are sweet and fibreless. It is the most popular variety of mangoes which comes straight from Andhra Pradesh.
Season: April to June
6. Kesar:-
This variety of mangoes is precisely consumed raw or used for making Aamrus. It comes from the Ahmedabad region of Gujarat and thus is also known as the Gujarat Kesari. It has a very intense aroma that spreads out in the entire house.
Season: June-Early July
7. Neelam:-
This is one variety that grows throughout the country. With its specialty in Hyderabad, it is a large-yielding variety of mangoes. Though it arrives early in the season, the best variety is available only in June.
Season: May-July
8. Sindoora:-
Its reddish color at the top has entitled this variety with the name of Sindoora. Extremely juicy and pulpy, this mango is one of the tastiest mangoes one can ever have.