Langra
Also known as: Varanasi Langra, Langda, Dudhiya Langra, Malda
🛡️ Common Susceptibilities
Typical diseases and disorders affecting this variety:
Detect these early using our Plant Guard AI.
About Langra
Langra (also known as Banarasi Langra, Malda, or Digha) is one of the most famous, highly aromatic, and beloved premium mango varieties of North and East India. Originating in Varanasi, Uttar Pradesh, it is an absolute favorite among mango connoisseurs for its complex, intense flavor.
Physically, Langra is a medium to large mango, weighing between 250 and 400 grams, with a distinct oval-round shape and a somewhat flattened profile. The most striking visual feature of Langra is its skin: it remains a vibrant, deep leaf-green even when completely ripe, never turning yellow or red.
The flavor profile of Langra is extraordinary. It is exceptionally sweet, juicy, and melting, characterized by a highly distinct, strong aroma that carries complex notes of citrus, pine, and turpentine. The pulp is a bright lemon-yellow and is almost completely fiberless, save for a tiny bit near the stone.
The Langra season is mid-season, making its grand entrance in mid-June and lasting through July. It is extensively cultivated across the Gangetic plains, primarily in Uttar Pradesh (Varanasi), Bihar (Digha/Malda), and West Bengal.
Compared to Dasheri and Chausa, Langra is a completely different experience. While Dasheri is honey-sweet and yellow, Langra provides a more complex, acidic-sweet punch with its green skin. Learn more about regional mango traits at the Mango Identifier hub.
Post-harvest, Langra is highly delicate. It has a very thin skin and a short shelf life of about 3 to 5 days at room temperature. It bruises easily and is highly susceptible to fruit drop, making careful handling and quick distribution essential.
Taste & Sensory Profile
Unique sweet-sour balance
Aromatic, fruity
Fibrous
Moderate
🔑 Authentication Markers
How to tell if it's a genuine Langra:
- ✓ Green skin when ripe (stays green)
- ✓ Sweet-sour taste
- ✓ June-July season
Seasonal Availability
Regional Presence
Best Uses
Comparison with Similar Varieties
| Variety | Similarity | Key Differences |
|---|---|---|
| Dasheri | Premium North Indian mid-season variety | Langra remains green when ripe and has a complex citrusy aroma; Dasheri turns bright yellow and is purely honey-sweet. |
| Himsagar | Green-skinned, highly aromatic eastern variety | Langra has a distinct turpentine/pine note and is rounder; Himsagar is sweeter, smoother, and completely fiberless. |
| Chausa | Intense sweetness and high juiciness | Langra is a mid-season green mango; Chausa is a late-season yellow mango that is much sweeter and softer. |
Similar Varieties
These varieties might look similar but have distinct characteristics:
Heritage & Cultural Significance
Legend has it that the variety was named 'Langra' (meaning 'lame') because the original mother tree appeared in the orchard of a lame sadhu (holy man) in Varanasi centuries ago.
It is an integral part of the cultural and literary heritage of Varanasi and Bihar.
Banarasi Langra holds a Geographical Indication (GI) tag, recognizing its unmatched quality in the region.
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 Langra mango is naturally ripened. Use Food Guard to detect Calcium Carbide and other chemical ripeners.