Know Your Wild Origin Mangoes

Find the perfect flavor profile for your palate.

Wild Kesar

Saffron
Wild Kesar Mango
"I want intense flavor."
Sweetness ●●●●●
Aroma ●●●●
Creaminess ●●●

Chef's Pairing: Served chilled over vanilla bean ice cream, or blended into a thick summer smoothie.

Select For Eating

Royal Hapus

Buttery
Royal Hapus Mango
"I want to impress."
Sweetness ●●●●
Aroma ●●●●●
Creaminess ●●●●●

Chef's Pairing: Pure Aamras, or sliced fresh on a gold-rimmed plate. The ultimate gifting mango.

Select For Gifting

Giant Rajapuri

Tangy
Rajapuri Mango
"I want a tangy crunch."
Sweetness ●●
Tang ●●●●
Firmness ●●●●●

Chef's Pairing: Eaten raw with sea salt and chili powder, or preserved in traditional spiced pickles.

Select For Recipes

Harvest Calendar

Since we don't use fertilizers, our mangoes hit the market 3 - 4 weeks later than Ratnagiri and other produce

Don't Eat Plastic.

Commercial mangoes are gassed with Calcium Carbide to look perfectly yellow and uniform on supermarket shelves. But they taste like water. Our mangoes grow wild in the Sahyadris. They might have a wind-scar or a sunspot, but they are ripened naturally in hay for 8 days. They don't look like factory molds—because they aren't. They just taste like pure sunshine.