Bombay Green
Also known as: Malda, Malda Green, Shehroli, Sarauli,
🛡️ Common Susceptibilities
Typical diseases and disorders affecting this variety:
Detect these early using our Plant Guard AI.
About Bombay Green
Bombay Green (also known as Malda or Shehroli in North India) is one of the earliest and most popular commercial mango varieties in the North. Despite its name, it has little connection to the city of Mumbai; instead, it is a stalwart of the orchards in Uttar Pradesh, Haryana, and Punjab, known for kicking off the northern mango season.
Physically, Bombay Green is a medium-sized mango, typically weighing between 200 and 300 grams. It has a distinct round-oval shape. Its most defining characteristic is its skin, which remains a vibrant, deep leaf-green even when fully ripe, often with very small, light-colored lenticels scattered across the surface.
The flavor profile is intensely sweet and rich with a refreshing, slightly tangy undertone. The pulp is a beautiful deep orange-yellow, very juicy, and contains a minimal amount of fine fiber. Its aroma is strong, sweet, and highly characteristic of early-season northern mangoes.
The Bombay Green season is very early, arriving in May and often finishing by early June, long before the main harvests of Dasheri or Langra. It is cultivated extensively across Uttar Pradesh, Uttarakhand, and Punjab. Its early arrival makes it highly profitable for growers and a welcome sight for consumers.
When comparing it to other northern varieties, Bombay Green is the first to arrive, preceding Dasheri and Langra. While it lacks the honey-sweetness of Dasheri, it offers a more robust and refreshing flavor that perfectly suits the early summer heat. Discover more early varieties at our Mango Identifier hub.
Post-harvest, Bombay Green has a respectable shelf life of 5-7 days. Its firm skin provides good protection during local transit, although like most early varieties, it is best consumed quickly to enjoy its peak fragrance and juiciness. It is a preferred variety for early-season table consumption and fresh juices.
Taste & Sensory Profile
Tangy-sweet, balanced
Mild, fresh
Firm, crisp, slightly fibrous
Moderate
🔑 Authentication Markers
How to tell if it's a genuine Bombay Green:
- ✓ Green color when ripe (unique)
- ✓ April-May season (early)
- ✓ Tangy-sweet taste
Seasonal Availability
Regional Presence
Best Uses
Comparison with Similar Varieties
| Variety | Similarity | Key Differences |
|---|---|---|
| Dasheri | Popular North Indian variety | Bombay Green arrives much earlier and stays green; Dasheri arrives in mid-June and turns bright yellow. |
| Langra | Green-skinned northern variety | Bombay Green is earlier and has a more straightforward sweetness; Langra arrives in late June and has a complex citrus-turpentine aroma. |
| Chausa | Sweet and juicy northern favorite | Bombay Green is an early-season mango (May); Chausa is a late-season mango (July) with much softer pulp. |
Similar Varieties
These varieties might look similar but have distinct characteristics:
Heritage & Cultural Significance
A traditional favorite in North Indian households, known for signalling the official start of the mango eating season.
One of the oldest documented varieties in the North Indian plains, mentioned in colonial horticultural records as a high-value early cultivar.
Often used in the preparation of early-season 'Aam Panna' (raw mango drink) before it reaches full maturity.
Frequently Asked Questions
🩺 Safety & Quality Inspection Guide
Quick reference for identifying common healthy vs. problematic conditions:
Pro Tip: Surface spots like Anthracnose are often harmless to the fruit inside, while Bacterial Canker or Stem-end Rot usually require discarding the fruit.
🛡️ Chemical Ripening Check
Ensure your Bombay Green mango is naturally ripened. Use Food Guard to detect Calcium Carbide and other chemical ripeners.