📚 Regional Mango Names Guide
Did you know that Alphonso is called Badami in Karnataka and Hapus in Maharashtra? Explore our complete state-by-state guide mapping 30+ regional names across India.
REGIONAL VARIETY GI Certified
Kuttiattoor
Also known as: Kuttiattoor Mango, Nambiar Mango
👁️ Visual Identification Guide
Shape:Oblong
Ripe Color:
Golden-yellowPale-orange
Skin:Smooth, glossy
Avg. Weight:250-350g
🛡️ Common Susceptibilities
Typical diseases and disorders affecting this variety:
Anthracnose
Fruit Fly
Stem-end Rot
Detect these early using our Plant Guard AI.
Read our detailed Mango Diseases & Safety Guide.
Geographical Indication (GI) Protected Variety
The Kuttiattoor mango is legally protected under India's Geographical Indications of Goods Act. Genuine Kuttiattoor mangoes must originate from the certified soils of its designated region (e.g., Konkan coast for Alphonso, Saurashtra for Kesar) to carry this designation.
How to verify authenticity:
- Confirm the crop is sourced directly from its designated GI region.
- Look for the official GI Registry logo on packaging boxes.
- Request the vendor's GI Authorized User Certificate/Number.
About Kuttiattoor
Kuttiattoor Mango (historically associated with the Nambiar community) is a popular heirloom cultivar from Kannur district in Kerala, India. It received a Geographical Indication (GI) tag, cementing its reputation as Kerala's premier table mango.
The fruit has a glossy, oblong body with a slight beak at the base, weighing between 250 and 350 grams. When ripe, it turns a striking golden-yellow or pale orange, presenting a visually appealing fruit.
Its pulp is deep orange-yellow, completely fiberless, and offers a smooth, melting texture. The taste is intensely sweet with very low acidity, making it highly popular for eating fresh.
Taste & Sensory Profile
Taste
Richly sweet, low acidity
Aroma
Sweet & mild
Texture
Smooth, fiberless, soft
Fiber
None
🔑 Authentication Markers
How to tell if it's a genuine Kuttiattoor:
- ✓ Oblong body with a small basal beak
- ✓ Glossy golden-yellow ripe skin
- ✓ April-June harvesting season
Seasonal Availability
Window:April-June
Peak Period:May
Type:Mid
Annual Lifecycle Timeline
JanBloom
FebBloom
MarBloom
AprRipening
MayPeak
JunRipening
Jul
Aug
Sep
Oct
Nov
Dec
🌸 Blooming Phase
🟢 Ripening & Harvest
👑 Peak Season
Regional Presence & Names
Read Names Guide→
Best Uses
✨ Eating fresh
✨ Juices
✨ Local desserts
Heritage & Cultural Significance
Native to the Kuttiattoor panchayat of Kannur, Kerala.
Granted a Geographical Indication (GI) tag for its unique terroir-driven quality and heritage status.
A staple cultivar in Kerala's traditional backyard gardens, widely praised in local literature.
🩺 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 Kuttiattoor mango is naturally ripened. Use Food Guard to detect Calcium Carbide and other chemical ripeners.