Amrapali (mango)

• 

  Amrapali mango

• 

  Chopped Amrapali mango on a tree, Kurigram, Bangladesh

Amrapali (mango)

The Amrapali mango is a cultivar of mango that was developed in India in 1971. It is a hybrid between the Dasheri and Neelum mango varieties. The Amrapali mango is known for its sweet taste, rich flavor, and vibrant orange-red color.

History

The Amrapali mango was developed by Dr. Pijush Kanti Majumdar at the Indian Agricultural Research Institute in New Delhi. The aim was to create a mango variety that combined the best qualities of its parent cultivars, Dasheri and Neelum. Since its introduction, the Amrapali has become popular among mango growers and consumers due to its excellent taste and manageable tree size.

Characteristics

The Amrapali mango tree is known for its dwarf stature, making it suitable for high-density planting. The tree is compact and can be easily maintained, which is advantageous for small-scale farmers and home gardeners.

The fruit of the Amrapali mango is medium-sized, with an average weight of 200-250 grams. The skin is smooth and thin, with a deep orange to red blush when ripe. The flesh is fiberless, juicy, and has a rich, sweet flavor with a hint of tartness. The TSS (Total Soluble Solids) content of the Amrapali mango is high, contributing to its sweetness.

Cultivation

Amrapali mangoes are primarily grown in India, but they have also been introduced to other tropical and subtropical regions. The tree is well-suited to the climate of northern and central India, where it thrives in warm temperatures and well-drained soil.

The Amrapali mango tree is known for its early and prolific bearing. It typically starts fruiting within 3-4 years of planting. The flowering season occurs in the spring, with fruits maturing in the summer months, usually around June to July.

Uses

Amrapali mangoes are primarily consumed fresh due to their excellent taste and texture. They are also used in the preparation of various mango-based products such as juices, smoothies, and desserts. The high sugar content and rich flavor make them ideal for making mango pulp and mango nectar.

Related pages

• Mango
• Dasheri
• Neelum
• Indian Agricultural Research Institute