Top 10 Mango Varieties in Kerala

Below is a table summarizing key details of each mango variety before we dive deeper into each one.

Mango Variety	Flavor Profile	Best Use	Region Grown	Season
Chandrakkaran	Sweet, Aromatic	Eaten raw	Kannur, Kozhikode	April - May
Muvandan	Tangy, fibrous	Pickles	Thrissur, palakkad	March - May
Sindhooram	Sweet-tangy	Juices, raw eating	Central Kerala	April - June
Nambiar Maanga	Sweet, Aromatic	Eaten raw	Kasaragod	April - May
Priyoor Mango	Very sweet	Gift fruit, dessert	Priyoor	April - May
Kilichundan Maanga	Tangy, frim	Pickles	Throughout Kerala	March - May
Varikka Mango	Thick flesh, milde taste	Slicing, cooking	Southern districts	April - June
Kalapadi Mango	Very sweet, Aromatic	Juices, raw eating	Palakkad	April - May
Kottukonam Mango	Sweet, soft	Eaten raw	Thiruvananthapuram	April - May
Perakka Maanga	Guava-like, mild	Eaten raw	Homestead gardens	May - June

1. Chandrakkaran

Chandrakkaran mangoes have a deep red to purple outer skin when ripe.
Medium-sized Chandrakkaran mangoes have a rich, sweet flavor.
Chandrakkaran mangoes are fragrant and juicy and are often eaten fresh.
Chandrakkaran mangoes are mostly cultivated in northern districts like Kannur. This mango has cultural significance during festivals.

2. Muvandan

A texture that is a little fibrous and has a sour taste.
Muvandan mangoes are mainly used in Kerala to make pickles and chutneys.
Although Muvandan is found in all districts of Kerala, you can find it easily in Thrissur or Palakkad.
Muvandan mangoes grow well in the central regions with moderate rainfall. Muvandan mangoes are produced 3 times a year.

3. Sindhooram

The name Sindhooram comes from its deep red color, which resembles vermilion.
Sindhooram mangoes have a balanced sweet and sour taste.
Sindhooram mangoes are often used in various juices and are eaten fresh.
Sindhooram mangoes are among the mangoes that appear early in the season.

4. Nambiar Maanga

Native to Kasaragod district. Nambiar Maanga is known for its intense aroma and sweetness.
Nambiar mango is grown in limited quantities, making it a local delicacy.
Nambiar mangoes are usually consumed raw.

5. Priyoor Mango

Grown in the Priyoor region and relatively rare.
Priyoor Mango is very sweet and has a nice soft texture.
Priyoor Mango is often used as a premium dessert fruit.
A favorite variety to give as gifts during festivals in Kerala.

6. Kilichundan Maanga

Kilichundan mangoes get their name from the beak-like tip of the mango, which resembles a parrot's beak.
Kilichundan mangoes generally have a firm texture, making them suitable for long-lasting pickles.
Kilichundan mangoes are widely cultivated throughout Kerala.
Kilichundan mangoes are an indispensable ingredient in traditional Kerala pickling recipes.

7. Varikka Mango

Varikka Mango has a thick, non-juicy flesh.
Varikka mangoes have a slightly sweet taste; they are not as fragrant as other mango varieties.
Varikka mangoes are used in chopped and cooked dishes.
Varikka mangoes are mostly common in southern Kerala homes.

8. Kalapadi Mango

Kalapadi Mango is a small to medium sized mango with thin skin.
Kalapadi Mango is very sweet and aromatic.
Kalapadi Mango is mainly grown in Palakkad.
Kalapadi Mango is mainly suitable for juices and fresh consumption.

9. Kottukonam Mango

Kottukonam Mango is known for its sweet and juicy pulp.
It is mostly grown in the southern tip of Kerala.
It is eaten raw or used in homemade desserts.

10. Perakka Maanga

This mango is unique in its aroma and taste of guava.
This mango is rarely found in commercial markets.
Perakka Maanga is mostly grown in home gardens. However, its availability is very limited.
It can be eaten fresh when fully ripe.

Best Time to Enjoy Mangoes in Kerala

The mango season in Kerala spans from March to July, with some overlap between varieties. Here’s a quick breakdown:

Early Season (March - April): Muvandan, Kalapadi, Kilichundan
Mid-Season (April - May): Chandrakkaran, Sindhooram, Nambiar Maanga
Late Season (May - July): Varikka, Kottukonam, Perakka Maanga

Mangoes reach their peak in Kerala during the months of April and May, so this is the best time to find a wide selection of mangoes in local markets.

Where to Find Kerala Mangoes

Local Markets: Aluva, Koyilandy, Thrissur, and Changanassery are known for their vibrant fruit markets.
Agro-Farms: There are a lot of tiny farms in Palakkad, Wayanad, and Pathanamthitta that sell fresh mangoes.
Online Platforms: Some organic farms now sell directly through e-commerce websites, especially during the peak season.
Village Fairs: Seasonal mango festivals are occasionally organized at the panchayat or district level.

Tips for Buying and Storing Mangoes

Check Ripeness: Gently press near the stem. A ripe mango will yield slightly.
Smell Test: When a mango is ripe, you will usually notice a pleasant aroma near the end of the stem.

Storage:

Store unripe mangoes at room temperature.
Ripe mangoes can be kept fresher for longer by storing them in the refrigerator.
Avoid wrapping the mangoes in plastic if they are not cut.

Simple Kerala-Style Mango Recipes

The connection with mangoes for the people of Kerala goes far beyond enjoying the fruit raw. From the tangy to the sweet, mangoes find their way into traditional Malayali cuisines in the form of curries, pickles and refreshing drinks once the mango season rolls around. Here is a simple recipe you can try at home:

1. Maanga Curry (Raw Mango Curry)

Best Mango Varieties to Use: Kilichundan or Muvandan (raw and firm)
Flavor Profile: Tangy, slightly spicy and coconut-rich

Description:

Mango curry is a common dish in Kerala households, especially during the mango season. This spicy curry is prepared using green mango slices cooked in a delicious coconut paste. The ingredients used to make this curry are turmeric, green chilies, mustard seeds, curry leaves, and dried chilies, which are mixed well.

Serving Tip:

Pairs well with hot steamed rice and a dry vegetable stir-fry, such as thoran. It is frequently served during traditional Kerala sadya (feasts).

Optional Additions:

Some regions add chickpeas (moon dal) to curry for extra richness and nutrition.

You need to know more recipes. Read also: easy hidden mango recipes from kerala

Conclusion

Kerala offers a wide array of mango varieties. Each has its own unique charm, flavor and purpose. Whether you’re eating them raw.

Pickling them or using them in traditional dishes these mangoes bring a distinct taste of Kerala’s soil and culture. Not only do these types taste good.

But they also tie you to the region's agricultural and gastronomic traditions. The next time you're in Kerala during mango season.

Make it a point to try as many varieties as you can—you'll discover. just how diverse this single fruit can be.

FAQs

Q: What is the most popular mango variety in Kerala?

A: Kilichundan is widely used for pickles and is one of the most commonly grown varieties.

Q: Which variety is best for making pickles?

A: Muvandan and Kilichundan mangoes are preferred for their firm texture and tangy flavor.

Q: Are Kerala mangoes exported?

A: Some varieties are exported, but many are consumed locally due to limited production and seasonal availability.

Q: Can I grow Kerala mango varieties outside Kerala?

A: Yes, but climate and soil conditions greatly influence the quality and yield.

Q: When is the best month to visit Kerala for mangoes?

A: April and May are ideal, as most varieties are in season during this time.

Top 10 Mango Varieties in Kerala

Table of content

Why Mangoes from Kerala Stand Out