<p>Karnataka has around 700 indigenous mango varieties, the most common being Badami, Raspuri, Totapuri and Sindura. Some have interesting stories behind them.</p><p>For instance, Badami, ancestor of the prized Alphonso, is believed to be Tipu Sultan’s favourite variety, says Sriram Aravamudan, gardening enthusiast and founder, Bangalore Local Walks.</p>.<p>The Srirangapatna Badami was cross-pollinated and new cultivars were developed by Hyder Ali and Tipu. “Some of these original trees can still be found in Lalbagh,” Aravamudan shares.</p><p>While Badami is the most popular, Aravamudan is a fan of the Raspuri. “This early season variety is slightly fibrous, juicy and has a delectable floral aroma,” he notes. The aroma of a Sindura, on the other hand, has a hint of cumin. “It is quite fibrous. Along with the Raspuri, it is widely used in juice shops for milkshakes, as it is cheap and easily available,” he explains.</p><p>Though the Totapuri is mostly eaten raw, not many know it is quite delicious when ripe. “It is sweet and slightly tart when it ripens,” he says.</p><p>At some homes, the Raspuri is eaten with puris and chapati. “The fruit is pulped and blended with spices like cardamom, and milk. I have been eating it this way since I was a child,” says 41-year-old Ashish V, a mango enthusiast. </p>.As season opens, mango takes over F&B menus in Bengaluru.<p>In the last 25–30 years, Karnataka has also been growing Mallika, a mid-season variety. It is fleshy, long and perfectly golden outside and inside. Another unique variety grown in Karnataka is the Omlet. “It is a cross between Malgova and Banganapalle. It is big and flat, like an omelette,” says Aravamudan.</p><p>The Sakkare Gutti, a late season fruit, is primarily used in curries, but can also be eaten whole. “People typically squeeze it with the skin still intact. Make a hole and suck out the pulp,” he shares.</p><p>The Kari Ishad received a Geographical Indication (GI) tag in 2023. It is grown primarily in Ankola and Karwar. It is the second Karnataka variety, after the Appemidi, to receive a GI tag. The latter is grown in the Malenadu region of the state.</p><p>Bengaluru-based Madhu Kargunda, who runs Tengin Farm in Arsikere, Hassan, recalls the Kasi Mavina Hannu, a variety grown in the area. “I remember plucking these mangoes raw, hiding them in hay and checking on them every day until they ripened,” says Kargunda.</p>.<p><strong>Govt mango portal soon</strong></p><p>A government website (karsirimangoes.gov.kr.in) to order mangoes will go live by the end of the month, says C G Nagaraju, Managing Director of the Karnataka State Mango Development and Marketing Corporation Limited.</p><p>Sriram Aravamudan shares that some of the most unique mango varieties can be found in the mango melas organised by Lalbagh Botanical Garden and the University of Agricultural Sciences, among others. </p>
<p>Karnataka has around 700 indigenous mango varieties, the most common being Badami, Raspuri, Totapuri and Sindura. Some have interesting stories behind them.</p><p>For instance, Badami, ancestor of the prized Alphonso, is believed to be Tipu Sultan’s favourite variety, says Sriram Aravamudan, gardening enthusiast and founder, Bangalore Local Walks.</p>.<p>The Srirangapatna Badami was cross-pollinated and new cultivars were developed by Hyder Ali and Tipu. “Some of these original trees can still be found in Lalbagh,” Aravamudan shares.</p><p>While Badami is the most popular, Aravamudan is a fan of the Raspuri. “This early season variety is slightly fibrous, juicy and has a delectable floral aroma,” he notes. The aroma of a Sindura, on the other hand, has a hint of cumin. “It is quite fibrous. Along with the Raspuri, it is widely used in juice shops for milkshakes, as it is cheap and easily available,” he explains.</p><p>Though the Totapuri is mostly eaten raw, not many know it is quite delicious when ripe. “It is sweet and slightly tart when it ripens,” he says.</p><p>At some homes, the Raspuri is eaten with puris and chapati. “The fruit is pulped and blended with spices like cardamom, and milk. I have been eating it this way since I was a child,” says 41-year-old Ashish V, a mango enthusiast. </p>.As season opens, mango takes over F&B menus in Bengaluru.<p>In the last 25–30 years, Karnataka has also been growing Mallika, a mid-season variety. It is fleshy, long and perfectly golden outside and inside. Another unique variety grown in Karnataka is the Omlet. “It is a cross between Malgova and Banganapalle. It is big and flat, like an omelette,” says Aravamudan.</p><p>The Sakkare Gutti, a late season fruit, is primarily used in curries, but can also be eaten whole. “People typically squeeze it with the skin still intact. Make a hole and suck out the pulp,” he shares.</p><p>The Kari Ishad received a Geographical Indication (GI) tag in 2023. It is grown primarily in Ankola and Karwar. It is the second Karnataka variety, after the Appemidi, to receive a GI tag. The latter is grown in the Malenadu region of the state.</p><p>Bengaluru-based Madhu Kargunda, who runs Tengin Farm in Arsikere, Hassan, recalls the Kasi Mavina Hannu, a variety grown in the area. “I remember plucking these mangoes raw, hiding them in hay and checking on them every day until they ripened,” says Kargunda.</p>.<p><strong>Govt mango portal soon</strong></p><p>A government website (karsirimangoes.gov.kr.in) to order mangoes will go live by the end of the month, says C G Nagaraju, Managing Director of the Karnataka State Mango Development and Marketing Corporation Limited.</p><p>Sriram Aravamudan shares that some of the most unique mango varieties can be found in the mango melas organised by Lalbagh Botanical Garden and the University of Agricultural Sciences, among others. </p>