Come summer, and Karnataka dons a golden crown—its orchards bursting with the sweet, sun-kissed bounty of mangoes. Across its rolling plains and hilly hinterlands, from the humid coast to the drier interior, mangoes rule the season like royalty. But here’s the twist—this isn’t just about one mango. Karnataka boasts a deliciously diverse lineup, each variety with its own story, taste, and local following.
Let’s peel back the layers and dive into some of the most popular mango varieties in the state—where they grow, why they’re cherished, and what makes them unforgettable.
1. Raspuri — The Juicy Classic
Grown in: Tumkur, Channarayapatna, Mandya, and surrounding regions in southern and central Karnataka.
If mangoes had a fan club, Raspuri would be president. Known as the queen of mangoes in Karnataka, Raspuri is celebrated for its intensely sweet, aromatic flavour and juicy, slightly fibrous flesh.
Whether you’re gulping down a glass of fresh juice or licking your fingers after a bowl of aamras, Raspuri delivers an explosion of tropical delight. It’s not just a fruit—it’s a ritual of summer.
Pro tip: Let it ripen till it practically begs to be eaten. That’s when the magic happens.
2. Badami — The Gentle Twin of Alphonso
Grown in: Bagalkot, Vijayapura, and Ballari.
If Raspuri is the queen, Badami is the suave prince. Often nicknamed Karnataka’s Alphonso, this mango is less fibrous, smoother, and richly flavoured with a subtle tang.
What makes Badami a crowd-pleaser? It’s incredibly versatile—equally suited for a refreshing mango lassi or just eaten straight from the skin (yes, mess is mandatory). It’s sweet, buttery, and always ready for a close-up.
3. Kesar — The Saffron Sweetheart
Grown in: Bagalkot and Chitradurga.
Don’t let its golden-orange skin fool you—Kesar mangoes are the dessert of the mango world. Named after the saffron spice for its brilliant hue, this variety is prized for its intensely sweet taste and melt-in-your-mouth texture.
When fully ripened, a Kesar mango smells like a perfumed invitation. One bite, and you’re transported to sunlit orchards and lazy afternoons.
Fun fact: Though originally from Gujarat, Kesar has found its own sunny patch in Karnataka—and the taste speaks for itself.
4. Neelum — The Pocket-Sized Powerhouse
Grown in: Hubballi, Dharwad, and parts of North Karnataka.
Small but mighty, Neelum mangoes bring a zesty tangy-sweet balance that makes them ideal for more than just munching. These mangoes are firm, non-fibrous, and bursting with flavour, perfect for pickles, chutneys, or sneaky midnight snacking.
There’s a reason Neelum has quietly earned a cult following—it’s the underdog that delivers every time.
5. Totapuri — The Tangy Maverick
Grown in: Tumakuru, Channarayapatna, and Hassan.
And then there’s Totapuri—the rebel with a beak. Quite literally, its distinct pointed tip gives it a parrot-like profile. But Totapuri isn’t just quirky—it’s tangy, firm, and packed with potential.
Best known for its use in juices, pickles, and cooking, this mango’s tart kick makes it the go-to for culinary adventures. It’s not the kind you slice and serve—it’s the kind you cook with heart.
More Than Just Mangoes
Karnataka’s mangoes are more than just seasonal fruits—they’re a part of the state’s cultural identity, deeply tied to family recipes, summer memories, and regional pride. Whether you’re strolling through a local fruit market or sipping chilled aamras on a hot day, each bite carries a whisper of the land it came from.
So next time mango season rolls around, skip the ordinary. Go local. Taste Karnataka. And let these golden gems tell you their story.