Bombay Green
(Malda, Malda Green, Shehroli, Sarauli,)
Bombay Green is unique for remaining green even when fully ripe. This early-season variety from Maharashtra is popular for both raw and ripe consumption. Its tangy-sweet flavor makes it versatile for pickles, chutneys, and eating fresh.
Quick Facts
Region
Bihar, Uttar Pradesh, Rajasthan
Season
April-May
Weight
250-350g
Shape
Round-oval
Visual Identification Guide
🔷 Shape
Round-oval
Distinctive shape characteristics
🎨 Ripe Colors
light-greenpale-yellow-green
Typical ripe color variations
📏 Size
Medium
250-350g average
🤚 Skin Texture
Smooth, medium-thick skin
Skin texture when ripe
Taste & Characteristics
Taste: Tangy-sweet, balanced
Fiber Content: Moderate
Aroma: Mild, fresh
Texture: Firm, crisp, slightly fibrous
🔑 Key Identification Markers
✓ Green color when ripe (unique)
✓ April-May season (early)
✓ Tangy-sweet taste
Seasonal Availability
SeasonApril-May
Peak MonthApril
TypeEarly
Regional Presence
Best Uses
✨ Raw mango dishes
✨ Pickles
✨ Chutneys
✨ Salads
✨ Eating fresh
Similar Varieties
These varieties might look similar but have distinct characteristics:
Rajapuri
Totapuri
Heritage & Cultural Significance
Traditional Maharashtra variety, popular in Mumbai region for its versatility in cuisine.
🥭 Check for Chemical Ripening
Ensure your Bombay Green mango is naturally ripened. Use Food Guard to detect artificial ripening with Calcium Carbide and other chemicals.
🔍 Test for Chemicals→