Harivanga

Harivanga is a popular variety of mango that is primarily grown in the Sylhet Division of Bangladesh. It is known for its unique taste and aroma, and is considered one of the best mango varieties in the country.

History

The Harivanga mango is believed to have originated in the Sylhet region, where it has been cultivated for centuries. The name "Harivanga" is derived from the Bengali words "Hari" (green) and "Vanga" (Bengal), reflecting the mango's green color and its Bengali origins.

Characteristics

The Harivanga mango is medium-sized and oval in shape. It has a distinct green color, even when ripe, which sets it apart from other mango varieties. The flesh of the Harivanga mango is sweet and juicy, with a unique aroma that is often described as floral. The mango has a relatively small seed, allowing for a greater amount of edible flesh.

Cultivation

Harivanga mangoes are typically harvested in the late spring and early summer. They are grown primarily in the Sylhet Division, but can also be found in other parts of Bangladesh and in neighboring India. The mangoes prefer a tropical climate and require a well-drained soil for optimal growth.

Uses

In addition to being consumed fresh, Harivanga mangoes are also used in a variety of culinary applications. They are often used to make mango juice, mango pickle, and mango chutney. The mangoes are also used in traditional Bengali desserts, such as mango lassi and mango kulfi.

Economic Importance

The Harivanga mango is an important crop in the Sylhet Division, contributing significantly to the local economy. The mangoes are sold in local markets, as well as exported to other parts of Bangladesh and abroad. The popularity of the Harivanga mango has also led to increased tourism in the region, with visitors coming to taste the famous mangoes and participate in the annual mango harvest.