Totapuri Mango

Totapuri mango, recognisable by its distinctive elongated beak-like shape and bright yellow-green skin, is one of the most widely grown commercial mango varieties in India. Primarily cultivated in Karnataka, Andhra Pradesh, and Tamil Nadu, Totapuri is the backbone of the Indian mango pulp and juice industry, accounting for the majority of processed mango products exported globally. Unlike dessert mangoes, Totapuri has a pleasantly tangy-sweet flavour with firm, slightly fibrous flesh that holds up well in cooking and processing. It is consumed fresh when fully ripe or used raw in pickles, chutneys, and the classic South Indian manga pickle. The firm texture makes it ideal for making mango slices and chunks for salads and smoothies without turning mushy. Totapuri mangoes are a good source of Vitamin C and mangiferin, a bioactive compound with anti-diabetic properties studied for its potential to lower blood sugar. Ripen at room temperature for 2–3 days. Once ripe, refrigerate and use within 4 days. Origin: Bengaluru rural and Chikkaballapura, Karnataka.