Lakshmanbhog

Lakshmanbhog is a popular variety of mango that originates from the West Bengal region of India. Named after the Hindu deity Lakshman, it is known for its unique taste and aroma.

History

The Lakshmanbhog mango was first cultivated in the Malda district of West Bengal. The mango is believed to have been named after the Hindu deity Lakshman, who is revered in the region. The mango has been grown in the region for centuries and is an integral part of the local culture and economy.

Characteristics

Lakshmanbhog mangoes are medium-sized, with a weight ranging from 250 to 350 grams. The skin of the mango is thin and easy to peel, and the flesh is firm, juicy, and fiberless. The mango has a unique aroma and a sweet taste with a slight tanginess.

Cultivation

Lakshmanbhog mangoes are typically harvested in the months of June and July. The mango trees require a tropical or subtropical climate to grow, with temperatures between 24 and 27 degrees Celsius. The trees are also sensitive to frost and require well-drained soil to grow.

Uses

Lakshmanbhog mangoes are primarily consumed fresh, but they are also used in the preparation of various dishes and desserts. The mangoes are also used to make mango pulp, which is exported to various countries.

Economic Importance

The cultivation of Lakshmanbhog mangoes plays a significant role in the economy of the Malda district. The mangoes are not only sold in local markets but are also exported to various countries, including the United States, United Kingdom, and Middle East countries.