Every mango
we grow.
What’s ripe right now — plus the varieties returning later in the season, and farm-fresh raw mangoes for your kitchen. All residue-free, hand-picked, delivered to your doorstep.
Ripe Varieties
Kesar
The saffron mango of the Gir
Small, fragrant, and golden inside — the GI-tagged saffron mango of Gujarat. Floral, honeyed, and made for aamras. In season now.
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Mallika
The hybrid that closes the season
Neelum x Dasheri — late, large, and shockingly aromatic. Citrus, melon and honey in one bite. Worth the wait.
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Badami
Karnataka's everyday classic
Bright, buttery, and reliably sweet — the mango every Kannadiga grew up with. Our house pick when the season opens.
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Raspuri
The juicy heart of the season
Soft, pulpy, unapologetically messy — best eaten over a steel plate with a towel nearby. Peak weeks are short; we'll tell you when.
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Alphonso
The one everyone argues about
Thin skin, saffron flesh, honeyed perfume. Our smallest harvest — hand-picked, ripened on the tree, boxed the day it's ready.
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Banganapalli
South India's most-eaten mango
The big yellow workhorse — firm, fibreless, slices like a peach. Also known as Benishan or Safeda. Arrives early and stays long.
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Sindoora
The first mango of summer
Small, blush-red, and gone before most people start looking. Bright and slightly tart — the season's opening act.
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Raw Mango
For tokku, dal & aam panna
Firm, tart, green mangoes straight from the orchard — perfect for avakaya, togari saaru, or a glass of aam panna on a hot afternoon.