Some ignorant people use Ethylene Oxide, a chemical popularly used among doctors for strelizing surgical instruments as a ripening agent to improve the 'colour' and hasten the ripened look in mangoes; thereby making them toxic to that effect.Another highly toxic And DANGEROUS chemical often used to give colour and fake ripening ic CARBIDE powder.

Varieties on display:
1) Mallika(grown around bangalore and devoped by GKVK agricultural university ,if I'm right.The skin is thin and not juicy, flesh is nonfibrous, aromatic, sweet, and superb. They are hardy trees that do very well in organic conditions. Our trees don't get any spray or inputs, but the Mallika trees yield very well, the fruiting is later in the season.

2)Malgoa is popular in Karnataka, particularly hills and coast area. No fibre but pulpy flesh, sweet, even when raw, large fruits with a nice taste.

3)Jeera Langda is an plain looking green small fruit but sweet and has very nice jeera smell. Good for organic situation and yields very well, late season fruit.

4)Thotapuri(parrot) : this is preferred to eat raw with salt n chilli powder by poor school kids.(rich and middle class kids snack on packaged rubbish nowadays!!!) sold outside small town schools during break time, ripe fruits are fleshy sweet but no aroma. Preferred for canning and pulp factories, large parrot beak shaped fruits that become a gigantic tree yielding thousands of fruit after a couple of centuries!

Properties of Organic Mango Fruit as per Ancient Ayurvedic texts:
Unripe Fruits Sour, acrid, refrigerant, digestive and carminative. They can be used to manage gastropathy, dyspepsia, ulcers, dysentry, uterine and reproductive problems.
Ripe Fruits refrigerant, sweet, emollient, laxative, cardiotonic, haemostatic, aphrodisiac and tonic. They are useful in vitiated Vata and Pitta, anorexia, dyspepsia, heart and blood disorders, haemhorrages, weakness, anemia, and general fatigue.

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