VARANASI, UTTAR PRADESH
The most famous name from here is the Langra, perhaps the most prized of northern mangoes. Varanasi is known for a particularly delicate variety of the Langra with very thin skin. It still hits the back of the throat in the way a proper Langra ought to. But the fibre-free flesh is very sweet. There is also the Doodhia Langra, whitish in colour and smaller in size. Its stone is so small that it yields a surprising amount of flesh. The region also produces several other popular varieties like Chausa, Mallika and Amrapali. Look for an uncommon variety called Gandhraj, which gets its name from its strong smell. In small amounts, it is used to embellish condiments and jams.
TRY: The Taj Nadesar Palace in Varanasi is surrounded by orchards and has its own mango festival in the season, with the best of Langra. (www.tajhotels.com)