📚 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.
COMMERCIAL VARIETY
Sindoori (Senthoora) Mango: The Vermilion Red-Blush Sweet
Also known as: Sindhoora, Sendura, Senthoora, Sindhura, Lalbagh Mango, Lal Bag, Sindhooram, Honey Mango, Red Mango
👁️ Visual Identification Guide
Shape:Oval
Ripe Color:
YellowGolden-yellowPink-red
Skin:Vibrant skin with a vermilion-red blush
Avg. Weight:250-450g
🛡️ Common Susceptibilities
Typical diseases and disorders affecting this variety:
Anthracnose
Powdery Mildew
Mango Hopper
Detect these early using our Plant Guard AI.
Read our detailed Mango Diseases & Safety Guide.
About Sindoori
Sindoori (also widely known as Senthoora, Sendura, or Lal Bag) is one of India's most visually striking mango varieties, named after 'Sindoor' (vermilion) because of its spectacular red-purple blush. It is a highly popular early-to-mid season variety known for its great value, good taste, and excellent market appeal across both Northern and Southern India.
Physically, Sindoori is a medium to large mango, weighing between 250 and 450 grams, carrying a beautiful oval-oblong shape. In Salem and Salem's surrounding districts of Tamil Nadu, where it is commonly known as Senthoora, the fruit is prized for its roundish-oval shape and soft, melting pulp. The defining characteristic is its skin color: a brilliant, vibrant red or deep pink-orange blush covering a significant portion of its greenish-yellow skin, making it stand out in any display.
The flavor profile is intensely sweet (sugars measure 17° to 19° Brix) with distinct floral notes and a mild, refreshing tang. The deep yellow pulp is exceptionally soft, melting, and virtually fibreless. In Kerala, it is known as Sindooram and is a favorite backyard fruit tree. Because it is highly juicy, many consumers love to squeeze and drink the sweet juice directly from the whole fruit.
The Sindoori (Senthoora) harvesting season is early-to-mid season, starting in mid-April and peaking in May and June. It is cultivated extensively across South and Central India, particularly in Karnataka, Tamil Nadu, Kerala, and parts of Andhra Pradesh. Its hardiness and high yield make it a reliable choice for commercial growers.
When comparing it to Totapuri, Banganapalli, Alphonso, and Kesar, Sindoori offers a sweeter alternative with a balanced tang. While Totapuri is tangy and Banganapalli is mild, Sindoori stands out with its visual appeal. Discover more colorful varieties at our Mango Identifier hub.
Post-harvest, Sindoori has a good shelf life of 7-9 days. Its firm flesh and medium-thick skin make it resistant to transit damage, allowing it to be shipped from Southern farms to Northern retail markets where it is a highly popular and affordable seasonal choice.
Taste & Sensory Profile
Taste
Extremely sweet, rich with a mild refreshing tang
Aroma
Strong, aromatic honey-floral scent
Texture
Smooth, soft, highly juicy melting pulp
Fiber
Minimal
🔑 Authentication Markers
How to tell if it's a genuine Sindoori:
- ✓ Red-purple blush on yellow skin
- ✓ Very sweet & aromatic
- ✓ Juicy fibreless pulp
Seasonal Availability
Window:April-June
Peak Period:May
Type:Early
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
✨ Desserts
✨ Fresh juicing
✨ Mango milkshakes
✨ Decorative displays
Heritage & Cultural Significance
Named 'Sindoori' due to the vermilion-like red blush that symbolizes auspiciousness in Indian culture.
Known as Senthoora in Salem (Tamil Nadu) and Sindooram in Kerala, it is deeply cherished in Southern rural culture as one of the first varieties of summer.
Highly popular in local markets across South, Western, and Northern India for its beautiful appearance and affordable price.
Frequently Asked Questions
Is Sindoori (Senthoora) mango sweet?
Yes, Sindoori is quite sweet with a mild, pleasant tang, and sugar levels measure between 17° to 19° Brix when fully ripe.
Why is it called Sindoori or Senthoora?
It is named after 'Sindoor' (vermilion) because of the vibrant, deep red blush that covers its shoulders and skin as it ripens.
Does Sindoori mango have a lot of fiber?
No, it has a very minimal amount of fine fiber. The pulp is generally soft, smooth, and melting.
What is the best way to use Sindoori mangoes?
They are excellent for eating fresh, squeezing into juice, making milkshakes, and as a colorful addition to desserts.
🩺 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 Sindoori mango is naturally ripened. Use Food Guard to detect Calcium Carbide and other chemical ripeners.