Fresh Fruits

 "Fazli mango" refers to a specific variety of mango that is grown in Bangladesh. Fazli mangoes are known for their large size and unique taste. They are primarily cultivated in the Rajshahi division of Bangladesh, particularly in the districts of Rajshahi, Chapai Nawabganj, and Naogaon.

Fazli mangoes are usually elongated in shape with greenish-yellow skin. They have a distinct aroma and sweet, fiberless flesh. These mangoes are often used ripe, as fresh fruit, or in various culinary preparations such as mango juice, lassi (a yogurt-based drink), mango chutney, and desserts.

Bangladesh is renowned for its diverse range of mango varieties. Fazli mango is one of the popular ones enjoyed during the mango season, which typically runs from May to August.

Lengra Bangladeshi Mango

Lengra mangoes, also known as Langra mangoes, are a popular variety of mangoes originating from the region of West Bengal India, and Bangladesh. They are highly regarded for their unique flavor, sweetness, and aromatic characteristics. 

Lengra mangoes are medium-sized fruits with an oval shape and slightly wrinkled, pale green skin when unripe. As they mature, the skin turns yellow with hints of green.

Lengra mangoes are known for their exceptionally sweet, tangy, and aromatic flavor. The flesh is fiberless, tender, and juicy, offering a smooth and melting texture.

Amrapali is a popular variety of mango that was developed in India by the Indian Agricultural Research Institute (IARI) in the 1970s. It is named after the famous courtesan and dancer of ancient India, Amrapali, who was known for her beauty and grace.

The Amrapali mango is a hybrid variety, developed by cross-breeding the Neelum and Dashehari mango varieties. The fruit is medium-sized, weighing between 250-350 grams, and is oval in shape with a greenish-yellow skin that turns golden yellow when ripe. The flesh is deep orange in color, juicy, and fiberless, with a sweet and aromatic flavor.

Amrapali mangoes are mainly grown in the states of Uttar Pradesh, Bihar, and West Bengal in India. The fruit is usually harvested between June and July, and it is highly prized for its exceptional taste and aroma. Amrapali mangoes are a good source of vitamins A and C, potassium, and dietary fiber.

Amrapali mangoes are primarily eaten fresh as a dessert fruit, but they can also be used in a variety of dishes, such as salads, smoothies, and desserts. The fruit is also used to make mango juice, jams, and other processed products.

Overall, Amrapali mangoes are a popular and highly sought-after variety in India and are well-known for their exceptional taste, aroma, and nutritional value.

Amrapali is a popular variety of mango that was developed in India by the Indian Agricultural Research Institute (IARI) in the 1970s. It is named after the famous courtesan and dancer of ancient India, Amrapali, who was known for her beauty and grace.

The Amrapali mango is a hybrid variety, developed by cross-breeding the Neelum and Dashehari mango varieties. The fruit is medium-sized, weighing between 250-350 grams, and is oval in shape with a greenish-yellow skin that turns golden yellow when ripe. The flesh is deep orange in color, juicy, and fiberless, with a sweet and aromatic flavor.

Amrapali mangoes are mainly grown in the states of Uttar Pradesh, Bihar, and West Bengal in India and Bangladesh. The fruit is usually harvested between June and July, and it is highly prized for its exceptional taste and aroma. Amrapali mangoes are a good source of vitamins A and C, potassium, and dietary fiber.

Amrapali mangoes are primarily eaten fresh as a dessert fruit, but they can also be used in a variety of dishes, such as salads, smoothies, and desserts. The fruit is also used to make mango juice, jams, and other processed products.

Overall, Amrapali mangoes are a popular and highly sought-after variety in India and are well-known for their exceptional taste, aroma, and nutritional value.

Anwar Rathor (Pakistani) Mango

Himsagar mango is a popular variety of mango that is primarily grown in the Indian state of West Bengal, as well as in Bangladesh. It is known for its sweet, juicy, and fiberless pulp, as well as its pleasant aroma and flavor. Himsagar mangoes are considered to be one of the best mangoes in Bangladesh and are also popular in India.

Himsagar mangoes are usually available in India and Bangladesh during the summer months, typically from June to July. They are a source of vitamins A and C, as well as dietary fiber. Himsagar mangoes can be enjoyed fresh, sliced, and served as a dessert or snack, or used in a variety of recipes, such as smoothies, chutneys, and desserts like ice creams and cakes. In West Bengal, Himsagar mangoes are particularly popular for making aam doi, a sweet and tangy dessert made with mango pulp and yogurt.