Fibreless. Aromatic. Olive-green even at peak ripeness. The mango connoisseurs ask for by name.
Originating in 18th-century Banaras, the Langda is one of India's most celebrated heritage varieties — prized for its turpentine-honey aroma, soft fibreless pulp, and the unusual habit of staying green-skinned even when fully ripe.
Smooth, buttery, almost custard-like. The flesh slips off the stone clean — no strings between your teeth, no mess on the plate.
Unlike most mangoes, Langda keeps its olive-green skin even at peak ripeness. Judge it by aroma and gentle give — never by colour.
A distinctive turpentine-honey fragrance with citrus top notes. Walk into the room and you'll know the box has been opened.
First grown by a lame priest's gardener in Banaras around 1780 — the variety has been cultivated, named, and prized for nearly 250 years.
₹999 for a box of 12 pieces (~3–3.5kg), with free delivery across Delhi NCR. Strictly seasonal — order while the short Langda window lasts.
A taste of Banaras — fibreless, aromatic, naturally ripened. Free delivery across Delhi NCR.
Langda is a 5–6 week mango. Pre-orders ship in batches as fruit ripens at the orchard — you'll receive a dispatch date by SMS once your harvest window is confirmed. Once allocation is full, we cannot accept new orders for this season.
Langda is one of India's oldest heritage varieties, originating in Banaras (Varanasi), Uttar Pradesh around the 18th century. It is named after a lame (langda) gardener credited with cultivating the first tree. Unlike most mangoes, Langda stays olive-green even when fully ripe — its ripeness is judged by fragrance and gentle give, never by colour.
The Langda harvest runs from Late June to Early August each year — a 5 to 6 week window. This brevity is what makes it special. Boxes are available to order now, with free delivery across Delhi NCR — while the short season lasts.
Yes. Langda mango has virtually no fibre — the flesh is smooth, buttery, and almost custard-like. It slips clean off the stone with no strings. This is one of the defining characteristics that makes it a connoisseur's choice.
We operate a 72-hour harvest-to-door promise. Langda mangoes are hand-picked at optimal ripeness, individually wrapped in tissue, and dispatched in premium corrugated crates via refrigerated transit across Delhi NCR. Every box includes a ripening guide so you receive the fruit at exactly the right stage.
We currently deliver only across Delhi NCR — Delhi, Noida, Greater Noida, Gurugram, Faridabad, Ghaziabad, Sonipat and nearby — and delivery is free. Ordering from outside NCR? WhatsApp us and we'll confirm whether we can reach you.
Hand-picked at the orchard, individually wrapped, refrigerated transit. Every box ships with a ripening guide.
Of all India's heritage mangoes, the Banarasi Langda is the one that confuses first-time buyers most: it stays green on the outside even when fully ripe inside. The colour never goes golden. Pick one up after eight days off the tree and it still looks like an unripe fruit at first glance — until you press a thumb gently into the shoulder and feel it yield, and the unmistakable Langda fragrance rises from the stem. That fragrance is what Banaras has been built on for two and a half centuries.
The name "Langda" — literally "lame" in Hindi — comes from a local legend about an eighteenth-century farmer who had a limp and grew the original variety in his courtyard near Banaras. He refused to sell grafts, so neighbours took cuttings without permission, and within a generation the variety had spread across eastern Uttar Pradesh, north Bihar, and into Bangladesh. The farmer's name is lost; his nickname for the tree survived. There are now Langda orchards across the Indo-Gangetic plain, but the original Banarasi Langda — the one grown on the alluvium between the Ganga and the Gomti — still tastes different from the rest.
Langda is the most aromatic of the major Indian mangoes — more so than Alphonso, more so than Dasheri. The flesh is bright yellow, almost fluorescent, and the fragrance has a turpentine-floral edge that mango scholars trace to specific volatile compounds the variety produces in unusually high concentration. Texture is firm but fibreless, closer to Jardalu than to Alphonso. It is the mango most often used in north Indian aam panna and aamras because it holds its character through pulping; eaten fresh, it is best lightly chilled and cut into slabs around the seed.
Langda is the late mango. Harvest begins in the last week of June and runs through July and into the first week of August — long after Alphonso has finished and overlapping with the back half of Malda. For people who associate mango season with May, Langda is a revelation: it stretches the season by a full month, and because it arrives during the monsoon, the cold-chain handling matters more than for any other variety. We ship Langda only in temperature-controlled vehicles. Anyone offering Langda in May is either selling something else or selling early-picked fruit that will never develop its real aroma.
Forget the colour. A ripe Banarasi Langda is still green, sometimes with the faintest yellow blush near the stem. Trust two things: the fragrance, which becomes powerful at three to four feet away, and the give — a gentle press should leave a faint dimple that springs back slowly. If it feels rock-hard, leave it in newspaper at room temperature for two days. If it feels soft like dough, eat it today. Refrigerate only after it is ripe, and only for two or three hours before eating; long refrigeration dulls the fragrance that is the whole reason for the variety.
Further reading: Heritage Indian mangoes — Jardalu, Langda, Malda, Alphonso · Harvest Calendar 2026 · How tree adoption works
