Bombay (mango)

Bombay (mango)

The Bombay mango is a popular mango cultivar which originated in India. It is known for its unique taste, rich aroma, and vibrant color. The Bombay mango is one of the many varieties of mangoes grown in the tropical and subtropical regions of the world.

History

The Bombay mango is believed to have been cultivated in India for over 4000 years. It is named after the city of Bombay, now known as Mumbai, where it was first grown. The mango has been a significant part of Indian culture and cuisine, and has been mentioned in ancient Indian scriptures and literature.

Description

The Bombay mango is medium-sized and has a roundish shape. The skin of the fruit is smooth and turns from green to a bright golden yellow when ripe. The flesh of the Bombay mango is deep orange, juicy, and fiberless, with a sweet and tangy flavor.

Cultivation

Bombay mangoes are typically grown in tropical and subtropical climates. They require a warm, dry period to set and produce a good crop. The trees are long-lived, as some specimens still fruit after 300 years. In deep soil, the taproot descends to a depth of 6 m, with profuse, wide-spreading feeder roots and anchor roots penetrating deeply into the soil.

Uses

Bombay mangoes are primarily eaten fresh, but they are also used in a variety of dishes. They can be used in mango salads, mango smoothies, and mango desserts. In India, they are also used to make traditional dishes like mango chutney, mango lassi, and mango pickle.

See also

• List of mango cultivars
• Mango production in India