With over 1,000 varieties and 40 per cent of global production, mango is not just a fruit but a cultural phenomenon in India—uniting farmers, chefs and food lovers in a celebration of nostalgia, innovation and seasonal indulgence. Every summer, as temperatures soar across India, something else ripens in the hearts and kitchens of the nation—its profound love for mango. Widely celebrated as the “King of Fruits,” the mango is more than just a seasonal delight.
But the numbers only scratch the surface of the mango story. From sprawling orchards in Uttar Pradesh to curated tasting menus in boutique cafés, the fruit transcends culinary boundaries to spark nostalgia, inspire innovation, and even fuel India’s agritourism.
The Orchard Origins: Agritourism and Empowering Farmers
At the grassroots level, mango festivals are revolutionising how the fruit is celebrated. Jyotsna Kaur Habibullah, Founder of the UP Mango Festival and CEO of Lucknow Farmers Market, launched the festival in June 2013 to directly connect farmers with consumers. “The mango festivals in and around Lucknow are a powerful example of how agritourism can boost farmer incomes,” she shares. “Today, 5–6 such festivals are helping farmers earn better and build visibility.”
Habibullah stresses the importance of collaborative models. “When governments work with industry and farmer cooperatives—like Maharashtra’s Mahamango or processing units in Andhra and Tamil Nadu—it builds a more resilient, profitable system. Experiential tourism is still in its early days, but with the right support, it can transform rural livelihoods.”
Further west, on a lush estate in Goa, chocolatier and farmer Alvinia De Souza of The Happy Hermit Estate offers visitors a chance to pick their own mangoes. “Mango season here is about storytelling and connection,” she says. “It’s not just about selling mangoes—it’s about creating memories and raising awareness about mindful farming.”
From Kitchen Classics to Culinary Canvas
In the culinary world, mango is both tradition and innovation. Chennai-based food consultant and curator Dr. Shabnam describes how the city has embraced mango not just as an ingredient, but as an emotional marker of summer. “At the Hanu Reddy Mango Tourism event I curated, we created a 25-dish mango-centric brunch—from Maanga Saadham to Mango Thokku Idli and Mango Elaneer Payasam,” she explains. “Today, hotels and cafés use mango as a canvas for nostalgia and creativity.”
Ramya Venkatraman, owner of Gossip Fusion Bistro & Dessert Bar, Chennai, echoes this sentiment: “This summer, mango took centre stage across our menu. Dishes like Mango Chilli Hummus with Lamb and Kerala Prawn Mango Curry show its versatility. For me, mango evokes memory, playfulness, and comfort—it’s not just seasonal; it’s emotional.”
The Sweet Spot: Restaurants & Cafés Embrace Mango Madness
Across India, eateries are building seasonal menus around mango’s many moods. At The Hazelnut Factory, CEO and Founder Ankit Sahni says their Mango Edit’25 is “a tribute to India’s beloved fruit.” “THF’s Mango Edit’25 is a vibrant celebration of India’s beloved fruit, blending tradition with innovation. Highlights include the Mango Cheesecake, Tropical Thunder Pastry, and Mango Sunburst Slice, along with nostalgic Mango Coconut Laddu. Drinks like Mango Jalapeño Margarita and Mango Twisted Coffee add bold twists, says Sahni. Sourced from Malihabad, this seasonal menu has delighted loyalists and travellers alike, reaffirming mango’s place as a premium summer indulgence.
Innovation has paid off at Sidewalk Café as well, where Director Jaivardhan Bhatia reveals their Mango Matcha drink outsold espresso in Agra. “We used fresh crushed mango, chilled milk, and topped it with our signature matcha foam. It struck the perfect balance and became a viral hit.” Bhatia adds, “It shared widely online and quickly topping our seasonal charts. In fact, our Agra outlet now sells more Mango Matcha than espresso! A true Sidewalk special, it’s proof that bold flavours and fun fusions win hearts (and taste buds).”
Radisson Blu Pune Hinjawadi’s General Manager, Amit Raman, reports a similar success. “Our themed menus—like Mango Tres Leche and Mango Chilli Caprioska—significantly boost footfall and F&B revenues. Mango gives us a unique opportunity to showcase regional flavours with global flair.”
Bars, Brunches and Beverages: Mango Goes Mixology
Nolan Michael Mascarenhas, Culinary Alchemist and juror at 30 Best Bars, captures the industry’s sentiment best: “The mango is India’s summer muse. From fermented mango hot sauces to mango-cured seafood, it’s being reimagined in ways we couldn’t imagine a decade ago.”
This season’s mango-infused innovations have wowed patrons at Sheraton Hyderabad, where Sourav Pal Chowdhury, Assistant Director of Food & Beverage, says the Mango Charlotte Cake and Mango Choux Buns drove a 7 per cent revenue boost. “The nostalgic appeal, vibrant presentation, and limited-time nature boosted footfall, especially among families and millennials.”
Mango As Nostalgia, Ingredient and Brand Builder
Chef Harsh Mishra from Lucknow takes a poetic view of the fruit: “Aam hai, par aam nahi hai. Mango evolves at every stage of ripeness—making it a dream ingredient for both traditional and modern recipes.”
That dream is shared by Delhi-based Honey & Dough, where founder Aavika says Mango Mania is the core of their summer campaign. “From Mango Chocolate Croissant Ice Cream Sandwiches to our Mango Cake, every bite is pure sunshine.”
Priyasha Saluja of The Cinnamon Kitchen in Delhi NCR sees mango as “a memory reimagined.” Her seasonal hits—like Keto Mango & Strawberry Cake and Mango Coconut Bajra Tart—account for 30–35 per cent of freshbake sales. “Customers today seek mindful, hormone-conscious options, and mango fits beautifully.”
ITC Hotels’ Mayank Kulshreshtha, Area Executive Chef – South, reflects on mango’s luxury appeal. “Our signature pre-dessert with raw mango and edible ghee candle at Avartana is a year-round hit. Seasonal dishes like Mango Pannacotta and Mango Pistachio Verrine honour the fruit’s regional heritage.”
Elevating Mango into Art, Identity and Celebration
From Rebel Foods’ gourmet creations to fusion cocktails, mango is a brand-builder. “Mango evokes memories and creates bold new dining moments,” says Chef Vijay Pandey, Corporate Chef, Rebel Foods. Their hits include Smoked Raw Mango Salsa with Prawn Ceviche and Mango Rabri.
Noormahal Palace’s “May Mango Madness” festival, spearheaded by Mandeep Kumar, showcased mango cheesecake, pudding, and daiquiris. “Guests were left awe-struck—it was mango magic served with royal flair.”
Chef Tamoghna from DoubleTree by Hilton Whitefield adds: “Mango is our trump card during summer. From Raw Mango Gazpacho to Aam Panna Margarita, it brings familiarity and freshness to the plate.”
Rajan Sethi of Bright Hospitality notes that at Espresso Anyday, mango accounted for over 75 per cent of seasonal dessert sales. “With creations like Mango & Chocolate Ganache Tart and Mango Passionfruit Cake, we saw a 27 per cent rise in dessert revenue.”
A Trend With Staying Power
At Third Wave Coffee, mango is part of the brand’s DNA. “Our Mango Crème Cheesecake and playful Mango Bobble Lemonade are favourites, especially with Gen Z,” says Co-founder Anirudh Sharma. “Mango Cold Brew and Bobble Lemonade were summer standouts.”
At Oliver Bistro & Bakehouse, Bhopal, Satbeer Singh curated dishes like Mango Pull Me Up Cake and Creamy Basil Mango. “Through our Summerlicious menu, we’ve highlighted its versatility with dishes like Mango Pull Me Up Cake, Kachhe Kairi ka Paneer Tikka, Mango Biscoff Brick, and refreshing drinks like Creamy Basil Mango and Mango Matcha. The response has been overwhelming—guests eagerly await our seasonal mango drops, with many requesting early updates! ”
At Pilibhit House, part of IHCL SeleQtions, Chef Rohit Dubey highlights how mango-infused menus—from Aam ka Panna to Mango Chaat—boost guest satisfaction and F&B engagement. “Mango isn’t just flavour—it’s a memory.” Banquet 18’s “Mango Memoirs” has driven a 30 per cent increase in footfall. Founder Tanya Quadros says,“Celebrating regional mango varieties through luxe, culturally rooted experiences has been a hit with guests.”
6 Ballygunge Place’s annual Mango Festival in Kolkata featured regional favourites like Gulab Khas and Kohitoor. Founder Director Chef Sushanta Sengupta says, “Our innovative dishes and raw mango mocktails continue to drive strong footfall.”
The Global Appetite for Indian Mangoes
India’s mango exports have surged in recent years, thanks to both superior quality and savvy positioning. In FY 2023–24, India exported 32,104.09 metric tonnes of mangoes valued at USD 60.14 million, a sharp rise from the previous year. The UAE and the US remained top importers, accounting for 31 per cent and 23 per cent of exports, respectively. Exports to the US alone jumped 130 per cent in value, from USD 4.36 million in 2022–23 to USD 10.01 million in 2023–24.
Prices reflect the growing demand: the average export rate rose from USD 1,130/MT in 2019–20 to USD 1,846/MT in 2024–25. Impressively, the first five months of 2023–24 nearly equalled the entire previous fiscal year’s value, highlighting the fruit’s growing premium status.
More Than A Fruit, A Cultural Phenomenon
The mango in India is no longer limited to roadside stalls or aamras with puris—it’s a cultural icon, a tourism tool, a premium export, and a culinary star. With over 1,000 varieties grown across the country and Uttar Pradesh leading the production charts, mango is a celebration of India’s biodiversity and culinary ingenuity.
As Mandeep Kumar from Noormahal Palace aptly summarises: “Mango is not just about taste—it’s about creating an experience that stays with you.”
From farm to fork, from orchard to overseas, India’s mango celebration is a story of connection, innovation, and joy—one golden bite at a time.
news courtesy : Businessworld