As summer is replete with gold-coloured mangoes, there is no denying that one of the most exceptional breeds of this fruit entirely contradicts the traditional law of ripening. Get acquainted with the Banarasi Langra, a species which confirms that one should not form opinions based on appearance.
History
There is an interesting legend connected with the Langra’s origin and history. One of the most widespread legends claims that about 250–300 years ago, a wandering sadhu (holy man) gave away a young mango tree to a pious, physically handicapped priest living in a small garden near a Shiva Temple in Varanasi (Banaras).
The tree was planted, and after fruit ripening, it was found out that the mangoes were unbelievably sweet, without any fibre content, and aromatic. As the priest was lame and was called langra in Hindi language, the fruit was named Langra Aam (lame man’s mango). It is said that the mother tree was grown for many generations in the city, creating a farming tradition.
The Tag Validation of GI
In order to keep both the “genuine langra” from being faked by others, the Banarasi Langra has received an official designation as a Geographical Indication (GI). The ultimate proof of this legal concept is that the Langra’s one-of-a-kind flavour, scent, and texture patterns are connected to the farming methods, soil types and weather conditions of the Varanasi area of Uttar Pradesh.
How is a Langra different from Other Mangoes
The langra mangoes are the last ones that are harvested because they will not ripen until the end of the growing season. Even though all the other mango varieties have been harvested, the Langra’s harvest will not coincide with their ripening.
Hiding inside its firm, green skin, the pulp of a Langra mango is an amazing saffron yellow color. It is very meaty, totally free from fibres, and has a tiny seed. The flavor is absolutely perfect, combining amazing sweetness with a refreshing hint of tartness and overwhelming aroma filling up the whole room.
Pro Tip: Don’t wait for your Langra mango to change colour before you start eating it. Just make sure it yields to light pressure and emits a strong sweet smell near the stalk.
I once had the opportunity to visit Rafat Baghin Amroha, a region known for its rich mango-growing tradition. Walking through the orchard surrounded by lush green mango trees was a wonderful experience, but the real highlight was seeing and tasting the famous Langra mangoes
Langra is one of India’s most loved mango varieties, and after tasting it fresh from the orchard, it was easy to understand why. The fruit has a unique aroma, juicy pulp, very little fibre, and a delightful balance of sweetness and tanginess. Unlike many other mangoes, Langra retains its green skin even when fully ripe, making it instantly recognizable.
While the farm also cultivates other heritage mango varieties, the Langra trees stood out with their abundant fruit and exceptional quality. It was fascinating to learn how generations of growers have helped preserve these traditional varieties and their distinctive flavours. I will talk about these heritage varieties in a different post
We also had Dhinga mangoes. The Dhinga (or Dinga) is a rare, indigenous Indian mango variety highly regarded for its natural sweetness and juicy, fiberless flesh. It is typically a smaller chusne wala (sucking) mango, naturally ripened without carbide. It’s a late-season fruit native to North India, particularly grown in Uttar Pradesh and Bihar
Beyond the mangoes, the farm offers a peaceful rural setting where visitors can connect with nature and gain a better understanding of orchard life. For anyone who loves mangoes, agriculture, or exploring local food traditions, a visit during the harvest season is a memorable experience.
My review of the place can be read here
Have you ever visited a mango orchard? Which mango variety is your favorite?
