David AguiarIn Goa, summer doesn’t arrive with a bang. It tiptoes in—through b
luer skies, slower afternoons, and the sweet scent of mangoes ripening in the shade. Soon, stalls begin to brim with golden fruit, and neighbourhood trees become daily talking points.
For locals, mango season is more than just eating sweet fruit. It’s about checking on trees planted by grandparents, sharing with neighbours without being asked, and quietly hoping the rains don’t come too early. Every mango has its own use, its own taste, and a small story in someone’s home.
This guide isn’t about perfect mangoes lined up on supermarket shelves. It’s about the types of mangoes found in backyards, passed between friends, or eaten over the sink—with juice on your chin and sunshine on your face.
Mankurad: Goa’s Most Loved Variety of Mangoes
The most iconic of Goan mangoes, Mankurad is the variety everyone waits for. Arriving by early April, its appearance marks the true beginning of summer. It’s medium-sized, with smooth yellow skin and a firm, juicy flesh that balances sweetness with a subtle tang.
What makes Mankurad special is its clean bite—there’s no fibrous texture, just smooth, almost custard-like pulp. It’s the mango you’ll find in local homes, carefully stored in straw baskets to ripen slowly in the shade. At village markets in Goa, the first crop is met with quiet excitement. This is not a mango to rush. It’s best savoured in thick, golden slices—just the pure taste of summer, the way Goans have enjoyed it for generations.
Mussarat (Monserrate de Bardez): The Mango Made for Mangada
Also known as Monserrate, Mussarat, or Mussorad, this variety comes from the Bardez region and is lesser known outside the state, but holds a significant place in Goan kitchens. Mussarat isn’t always eaten fresh—it’s most prized for making mangada, a rich, slow-cooked mango jam made with patience and plenty of stirring.
The mango itself is larger, with a strong aroma and fibrous flesh that thickens beautifully when cooked. Traditionally, Mussarat mangada was made at home in copper pans, stirred with a wooden spoon under watchful eyes. Today, you’ll still find it bottled in glass jars at village markets—thick, dark, and intensely flavoured, like concentrated sunshine.
Hilário (Mangilar): A Variety That Arrives Late, But Stays Long
The Hilário, locally called Mangilar, comes into season by late May, just before the monsoon arrives. Its skin is thinner and lighter in colour, often pale yellow or ivory. Inside, the pulp is silky, mildly sweet, and lightly floral. Hilário ripens slowly, and timing matters. A week too late, and fruit flies or early rains can spoil the crop.
In many Goan households, families quietly hope for a delay in the first downpour—not too late, just long enough for the last Hilário mangoes to ripen. They’re often eaten chilled—bitten into whole, with the juice sucked straight from the fruit, the way many Goans have enjoyed them for generations. Locals call it “gottli khauchem”—eating the mango by sucking on the seed, no knife, no plate, just pure summer joy.
Fernandin: A Monsoon-Resilient Type of Mango
The Fernandin mango—pronounced with a soft ‘n’ and often called simply Fernand in villages—ripens when most other mangoes are done for the season. It’s the mango that stays firm through the first rains of June. Its skin is thicker, and its pulp holds well, even when refrigerated.
It’s less sweet than the Mankurad, but it’s appreciated for exactly that reason. Fernandin mangoes are used in homemade juice, puddings, or eaten raw with jaggery. The variety has a kind of durability to it—reliable, strong, and always welcome at the tail end of mango season.
Xavier: A Local Secret Shared, Rarely Sold
The Xavier mango ripens early—around mid-April—and is cherished by families who have kept the trees growing in their backyards for decades. You won’t usually find this one at a fruit stall. But visit an old friend in a Goan village after lunch, and it might appear—ripe and warm from the kitchen shelf, handed to you whole with a grin. No plate, no spoon—just bite, slurp, and silence. It’s the kind of mango that brings conversation to a pause.
It’s medium-sized, slightly oval, with soft, juicy flesh and a sweetness that’s just right—not too rich, not too mild. People don’t sell this mango much. If a tree bears well, it’s quietly shared with neighbours, family, and friends. No bargaining, no weighing—just a knock on the door and a bag handed over.
Malgesh: A Type of Mango That Belongs in the Kitchen
Goa’s relationship with mangoes extends far beyond dessert. Malgesh is a smaller mango, not too sweet, and just sour enough to transform into sansaav (a spicy, sweet-sour mango curry) or ambya che lonche (mango pickle).
Malgesh isn’t the showstopper on a fruit plate—but in the kitchen, it’s a quiet star.
It ripens around the same time as Mankurad but is usually picked a little earlier while still firm. That firmness is what makes it perfect for Goan pickles and curries—it holds its shape beautifully, soaks up the sharpness of mustard seeds, the heat of chillies, and the tang of vinegar. Once bottled, it keeps well through the monsoon, adding bursts of flavour to rainy-day meals.
Mango Season in Goa: Rituals, Prayers, and Quiet Celebrations
In Goa, mangoes are not simply picked—they are plucked with care. The traditional method involves a long bamboo stick with a small net or loop at the end, gently twisting the fruit off the tree. Bruised mangoes are separated immediately—they’re the ones eaten first, juiced, or cooked.
The beginning of mango season also carries with it a kind of reverence. In some villages, small offerings are made under the mango tree, or prayers whispered for favourable weather. Rains that come too early can ruin entire crops. So Goan farmers and home-growers alike keep a watchful eye on the sky, hoping the rain gods are kind.
The Market Buzz: Local Mangoes in High Demand
Goan mangoes have gained attention in recent years from outside the state. Tourists, returning NRIs, and even gourmet chefs have shown interest in the different types of mangoes grown here—especially lesser-known ones like Mankurad and Mussarat. The demand often exceeds supply.
While Alphonso mangoes from Ratnagiri have long held international fame, many visitors who try the Goan variety of mangoes are struck by their balance, fragrance, and deeply local flavour. You’ll find Mankurads and Mussarats sold in traditional markets wrapped in newspaper, or displayed on the roadside, still smelling of sap and earth.
Tasting Goa Through Its Mangoes
Every type of mango in Goa tells a story—of land, climate, culture, and memory. Tasting a Goan mango in its season is not just about fruit. It’s about connection. It’s about slowing down, eating with your hands, and being present.
If you’re visiting Goa between April and June, skip the packaged fruit. Go to the Mapusa, Panjim or Margao market, or ask a local vendor at a village fair. Choose a mango by its scent, not its shine. Bite into it slowly. This is not just a seasonal fruit—it’s a window into Goa’s soul.
