Top 10 Mango Varieties in Kerala

1. Chandrakkaran

Chandrakaran is one of those mangoes you remember for its sweetness and smell. Grown mostly in Kerala, it stands out for its size, flavor, and the way it fills a room with fragrance the moment it ripens.

Look and Size: These mangoes are round or slightly oval, and small to medium in size. The skin is thin and smooth, starting off green and turning yellowish as it ripens. Some even get a gentle red blush on the outside.
Taste and Texture: Chandrakaran is known for being super sweet and juicy. Almost like a creamy confection, the flesh is tender, low in fiber, and bright yellow. And the aroma? Strong, sweet, and unforgettable.
How We Use It: Most people just eat it fresh, right out of the skin. It’s that good. But it also works well in smoothies, ice creams, or mango mousse if you want to get creative. Its smaller size makes it perfect for quick snacking too.
Availability and Popularity: You won’t find it everywhere like Moovandan. but it’s a gem in Kerala’s home gardens and local farms. It usually shows up between April and June.
Why It’s Special: For mango lovers in Kerala. Chandrakaran is something special. Its rich taste and powerful aroma make it more than just a fruit it’s an experience.

2. Moovandan

Moovandan is one of the most familiar and loved mangoes in Kerala. If you’ve grown up here, chances are you’ve tasted it straight from someone’s backyard tree.

Look and Size: These mangoes are medium to big, usually round or slightly oval. The skin starts off thick and green, slowly turning yellowish-green when it ripens, sometimes with a little red blush.
Taste and Feel: It has a nice balance of tangy and sweet. The meat is rich in yellow-orange hue, juicy, and slightly fibrous. we all expect in a good mango. It also smells amazing.
How We Use It: When it’s raw, we use it for pickles, chutneys, or to add a sour kick to curries. Once ripe, it’s great to eat as is, or blend into a juice or dessert.
Why It’s Popular: You’ll find Moovandan in many parts of Kerala because it grows well in our climate. It starts showing up from March and stays around till June.

Read more: How to Grow a Mango Seed at Home

3. Kuttiattoor Mango ( Nambiar Maanga)

Kuttiattoor mango, lovingly called Nambiar Maanga, is a local treasure from Kuttiattoor village in Kannur, Kerala. It is the first mango in Kerala to be designated as a Geographical Indication (GI). That says a lot about how special it really is.

Look and Size: This mango has smooth, clear skin and is round and medium in size. When ripe, it glows in a bright orange-yellow shade like holding a little bit of sunshine.
Taste and Texture: Slice it open and you’ll find juicy, deep orange flesh. The taste hits you with a burst of sweetness. followed by just a hint of tang. It’s a bit fibrous, but in a way that makes it feel hearty and satisfying.
How We Use It: This one’s a real all-rounder. When raw, its sourness makes it perfect for pickles or just with a pinch of salt. Once ripe, it’s a sweet delight eaten fresh, added to smoothies, or cooked into Kerala’s famous Mambazha Pulissery. Some people even dry it and turn it into tangy mango powder.
Why It’s Loved: From March to May, just before the rains arrive, Kuttiattoor mangoes start showing up in local markets. They grow best in the region’s red soil and are ripened the traditional way with hay and leaves keeping that old charm alive.
A Slice of History: This mango has a royal backstory. It’s said to have come from the Nileshwaram king as a gift to a Nambiar family, and the legacy still lives on. Even the leaves are valued sometimes used in herbal tooth powders and, believe it or not, can cost more than the fruit itself!

4. Mallika Mango

Mallika mangoes are available in districts from south to north in Kerala. However, this variety is cultivated less than the others.

Mallika is a mango that is a cross between Neelam and Dasseri. In Kerala’s summer markets, you’ll often find this mango with silky, fiber-free flesh and a naturally tender bite.

This mango is very popular not only in India but also in remote tropical areas like Florida, where it grows easily and gives good yields to the farmers.

Appearance and Size: Mallika mangoes are usually medium to large in size. They weigh between 283 and 800 grams. The outer skin of this mango is very smooth. As it ripens, the mango’s skin shifts from fresh green to a warm yellow-orange glow. It is also rarely seen with small bumps.
Taste and Texture: This mango has a taste that is mixed with hints of citrus, watermelon and honey. That is why you will feel its sweetness in the first bite. Even without the fibers, if you put a piece of mango in your mouth, you get a melting sensation.
Uses: It is always best to choose fresh ones to eat. Just peel, slice, and enjoy them fresh. You can use this mango to make juice, fruit salads, and ice cream.
Specialties: Mallika Mavu grows only about 8 to 12 feet tall, so it is very suitable for planting and growing in home gardens. If you give it good care, you will get a good yield. This mango is produced from May to July. One of its important features is that this tree has the ability to resist diseases that usually affect mangoes.

5. Priyoor Mango

Priyoor Mango This mango is associated with the tradition of the social reformer and priest Saint Kuriakose Elias Chavara. This mango is a variety widely cultivated in Kerala. This mango is suitable for export. Priyoor is a favorite mango of the local people.

Shape and Size: Like other mangoes, Priyoor mango is medium in size and has a smooth green exterior. It turns golden when ripe, and sometimes a slight red tinge is also seen. We can know its taste in our minds as soon as we see this mango.
Taste and Texture: The taste leaves no room for compromise—it’s an exceptional flavor that captivates anyone who tries it. This mango has no fibers in the flesh and a creamy texture, which makes it easy to eat and melts in the mouth.
Culinary Uses: Fresh mangoes are a good choice for making drinks like juice, adding them to smoothies, desserts, making lassi and fruit salads. With its irresistible sweetness, this mango easily becomes a favorite choice.
Popularity: Considered one of the best varieties of Kerala, the Priyoor mango is often exported due to its high quality. Its harvest season is from March to June. This mango is commonly found in local markets and orchards, especially in central and southern Kerala.
Cultural Importance: It is believed that Saint Kuriakose Elias Chavara popularized the Priyoor mango. This gives the mango a cultural significance. The name gives it a sense of tradition as a part of Kerala's history, more than just a fruit.

6. Kilichundan mango

Kilichundan is a mango native to Kerala and a favorite among Malayalis. It is named after the shape of the mango, which resembles a parrot's beak. This mango is found in Kerala and some parts of Tamil Nadu.

Shape and Size: Kilichundan mangoes range in size from medium to large. They are long and have a beak-like shape at the end. The skin is slightly thicker, and its color is light green, turning yellowish-green as it ripens.
Taste and Texture: Kilichundan mangoes have a unique taste that is a mixture of sweet and sour, which is usually found in green mangoes. When ripe, they have a very sweet taste. Those who have not eaten them yet should try them at least once. Kilichundan mangoes have an irresistible aroma, and their pulp is smooth and completely free of fiber. This mango has a sour taste when raw, which is why it is used in curries only in this form.
Culinary Uses: The raw Kilichundan mango, with its firm texture and tangy flavor, is a popular choice for preparing pickles and curries. People enjoy ripe Kilichundan mangoes fresh, while others blend them into refreshing juices or incorporate them into a variety of desserts.
Popularity: This mango is cultivated and sold in all districts of Kerala. Kilichundan mangoes are available from March to June. Kilichundan mango plants grown from grafted seedlings usually begin producing fruit in just two to three years. Due to the diverse uses of Kilichundan mangoes, they are a favorite in the market, and they are also exported and can be grown in home gardens.

7. Neelam mango

The Neelam mango, originally from Tamil Nadu, has found its way to Kerala and become a local favorite. This mango is very popular in the southern Indian states due to its attractive color and taste.

Neelam mango has a pleasant sweet aroma, and the mango pulp is more concentrated than other mangoes. It is easily available to people as it is cultivated both in home gardens and commercially, which is why Neelam is a favorite mango of everyone.

Appearance and Size: The Neelam mango is modest in size and notable for its slender, stretched-out shape. A mango weighs about 150–300 grams. Like all mangoes, the skin is green in color, which turns bright orange-yellow or golden when ripe. Sometimes it also has a red rind.
Taste and Texture: Neelam mango has a slightly sour sweetness. It has a citrus and tropical fruit aroma. The inside of the mango is bright orange in color, with very juicy, firm flesh and no fibers. You'll be tempted to eat again when you feel the meat melt softly in your mouth with each bite.
Culinary Uses: People mostly like to eat Neelam mango raw. However, there are also people who use it to make juices, smoothies, salads, mango lassi, or desserts like sorbet. This mango is very suitable for making pickles and adding to curries.
Popularity: Since it ripens late, this mango is mostly available from June to August. Neelam mango plays a big role in extending the mango season. This mango, which is cultivated in Kerala and Tamil Nadu, is also very popular in the export market.

8. Kalapadi Mango

Kalapadi mango, also known as Kalapadi Varikka. Is an important mango from South India. The tropical climate of states like Kerala,

Tamil Nadu, and Karnataka is suitable for growing this mango. Its ability to grow in any climate is its main feature. Due to this, Kalapadi mango is widely cultivated in local gardens and home gardens.

Shape and Size: The Kalapadi mango grows to a moderate size, featuring a dense form and a gracefully elongated outline. A Kalapadi Varikka weighs about 200-400 grams. Kalapadi mangoes have a thick outer skin that stays intact even as they ripen. its skin color remains yellowish-green. This feature makes Kalapadi mango different from other mangoes.
Taste and Texture: The taste and juiciness of this mango are what make it famous. Once ripe, this mango fills the air with a distinct, island-like sweetness. The inside of the mango is very soft and has a slightly sour taste. The flesh of Kalapadi Varikka is fiber-free. It is a mango that can be enjoyed with the feeling of eating ice cream while eating meat.
Culinary uses: This mango is used for many purposes. It is good to eat it raw, make juice and smoothies. Since the skin of the mango is thick, it can be used for pickling and if it is ripe, it can also be used in desserts like mango pudding and ice cream. This mango, which is full of vitamins A and C, is one that helps you eliminate digestive problems and improve your health.
Popularity: It first appears in the South Indian markets from April to June. Kalapadi mango is especially popular in organic shops in Chennai. This mango is in high demand. People living in cities will prefer to cultivate its grafted seedlings. because they will start bearing fruit within two to three years.
Cultural significance: Kalapadi mango is deeply rooted in South Indian culture. This mango is widely consumed during family gatherings, temple festivals, and summer celebrations there. This signifies the mango culture and agricultural tradition of the region.

9. Kotturkonam Varikka

Kotturkonam Varikka is one of those mangoes that feels like a sweet piece of Kerala’s past. cultivated in Kotturkonam, near the Kerala-Tamil Nadu border, and Thiruvananthapuram.

This mango isn’t just tasty—it’s royal. Known as the "Alphonso of Thiruvananthapuram," it was formerly given as a gift to the Travancore Maharajas.

Look and Size: These mangoes are medium-sized, with thick skin that turns a rich reddish-orange when ripe. Inside, the flesh matches the outside bright, smooth, and beautiful. They have small seeds and very little fiber, making each bite full and satisfying.
Taste and Texture: What makes this mango special is its sweet, fragrant flavor. The flesh is firm and juicy, and it stays that way even when fully ripe. While it may not be as sweet as Alphonso or Banganapalli, its lingering taste and unique aroma more than make up for it.
How We Use It: You can enjoy it fresh, blend it into juice, or mix it into a dessert. The thick skin and natural resistance to disease make it easy to grow and perfect for both raw and ripe uses. Some even love it raw in chutneys with a bit of spice.
Where It’s Loved: It’s a local favorite in Thiruvananthapuram, especially between March and May. You’ll often spot it in places like Nedumangad, Kattakkada, and Venjaramoodu. Even though demand stays high, supply has dropped because more farmers are switching to cash crops like rubber.
The Story Behind It: This mango carries a beautiful legacy. Long ago, villagers from Kotturkonam gifted these mangoes to the Travancore palace as a sweet gesture. That offering led to the Maharaja giving land to a local Brahmin and just like that. The community and the mango gained widespread recognition. Even now, some of those old trees still stand, their fruits shared not just with people. but also with birds and squirrels who visit every season.

10. Olor Mango

Olor is a very popular local mango in the northern parts of Kerala, especially Vadakara. The main features of this mango are its good size and distinct sweetness.

Known as 'Olor' or 'Olor Mango' in Malayalam, this mango is also known as 'Aroor Olor' when grown in certain places like Kuttiyadi and Aroor. Although it is not as widely available in the market as some other mangoes, it is very popular locally due to its excellent taste.

Shape and Size: Olor mangoes naturally grow in a rounded or oval form. If you look at its size, it can be medium to large. The skin of the green mango is very smooth and turns bright yellow or orange when ripe. That is why this mango can be easily identified in the local markets.
Taste and Texture: Olor mangoes are very deliciously sweet as they are a local mango. The inside of the Olor mango is fibrous but very tasty. You can feel a slight sour taste similar to other mangoes when you eat it. Its firm but soft texture gives a great experience to the eaters.
Culinary uses: Olor mango is mainly consumed raw. Due to its sweetness, it is added to juices and other desserts. However, some people hesitate to make juice because of the fiber in mangoes. If you have a little green mango, you can use it for curries and chutneys.
Popularity: Although not widely available throughout Kerala, Olor mango is of great importance in areas of North Kerala like Vadakara and Kuttiadi. Like other mangoes, it is available during the mango season from March to June. Many people say that Olor mango is more delicious than other mangoes.
Cultural significance: The Olor mango represents the distinct mango heritage of Kerala. It is often a topic of discussion at mango festivals as part of efforts to protect local mangoes. This mango is also part of the pride of places like Vadakara, which strive to protect its native species.

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

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.

Kerala special Mango recipes, Read more: 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.

Q: Best mangoes in kerala?

A: The top four mangoes in Kerala include Moovandan, Kilichundan, olor and Neelam. These local varieties are prized for their sweetness, aroma and juiciness, especially during the hot summer months.

Top 10 Mango Varieties in Kerala

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Why Mangoes from Kerala Stand Out