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The 'Gir Kesar' mango, also called Kesar, is a mango cultivar grown in the foothills of Girnar in Gujarat, western India. The mango is known for its bright orange colored pulp and was given the geographical indication status in 2011. The biggest market of Gir Kesar is in Talala Gir (45 km from Gir national park) known as a Mango Market Yard ...
Mambazha Salai (Tamil: மாம்பழ சாலை), meaning Mango Market in Tamil, is a commercial neighbourhood of Tiruchirappalli in Tamil Nadu, India. [1] It houses one of the city's principal mango markets .
A 'Himsagar' mango 'Himsagar' mango stone (seed) 'Himsagar' mango (sliced). The Himsagar (Bengali: হিমসাগর, romanized: Himsāgar) mango is a popular [1] [2] mango cultivar, originating in the modern-day Bangladesh [3] and state of West Bengal in India.
The 'Mankurad' mango, is a mango cultivar primarily grown in the coastal state of Goa, India. [1] [2] It is also cultivated in Vengurla and Malvan talukas of Maharashtra along within Uttara Kannada district of Karnataka. [3] Malcorado, Mancurad, Mankur, Kurad, Corado are variations of the same name. [4]
Matha Totagars Farmer Producer Company Limited from Ankola proposed the GI registration of the Kari Ishad mango. After filing the application in 2022, the fruit was granted the GI tag in 2023 by the Geographical Indication Registry in Chennai , making the name "Kari Ishad" exclusive to the mangoes grown in the region.
The 'Kuttiattoor' mango or Kuttiattoor Manga, is a mango cultivar primarily grown in the village of Kuttiattoor, Kannur district of Kerala, India. [1] 'Nambiar maanga', 'Kannapuram maanga', 'Kunjimangalam manga' and 'Vadakkumbhagam manga,' are the variations of the same name.
The word "Appe midi" translates to "Tender Mango" in the Kannada language is the king of all tender mangoes for its use in the South Asian pickle industry. [6] [7] Appemidi mangoes, grown along the river beds of Aghanashini, Bedti, and Sharavati, are celebrated for their exceptional suitability in making mouthwatering pickles known popularly as 'Appe midi Uppinakayi'.
Aamras (also known as amras) is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar may be added for sweetness.