It is a well-known fact that Maithili culture is deeply mango-oriented. The entire Mithilanchal region is steeped in the essence, fragrance, and taste of mangoes. Alongside butter, fish, makhan (a water-grown dry fruit), betel nuts, and paan, mangoes are cherished cultural symbols. As a popular Maithili saying goes, even heaven lacks the delights of these enchanting foods.
Nobel Laureate Rabindranath Tagore’s fondness for mangoes is legendary. He once remarked that if he didn’t get to eat mangoes during the season, the entire year felt fruitless to him.
Mango is among the world’s most beloved tropical fruits. It is cultivated not just in Nepal’s Tarai-Madhes but also in India, Bangladesh, Pakistan, Sri Lanka, Cambodia, Myanmar, and as far as Taiwan and Honolulu, USA. Buddhist monks are credited with introducing mangoes to Malaysia and East Asia around the fifth century. Today, nearly half of the world’s mangoes are grown in India, which produces about 15 million tonnes annually. Of this, around 15 percent is exported while the rest is consumed domestically.
In Mithilanchal, mangoes have held cultural significance since ancient times. Almost every village in the region has its own mango orchard. Janakpur, the ancient capital of Mithila, has long been renowned for its groves. One such orchard, the culturally revered Tirhutia Gachhi, still exists today. Every year, the grand Mithila Mahotsav is held in this very orchard. Legend has it that even Lord Buddha, the Light of Asia, stayed here during his visit to Janakpur.
The exchange of mangoes during the season is considered the most treasured of gifts. For newlyweds, mangoes are regarded as heavenly presents. Even gold, silver, or diamonds are considered incomplete wedding gifts if mangoes are missing. Their presence enhances the joy and sanctity of marriage ceremonies and strengthens familial bonds.
Mangoes flourish during summer and the monsoon. They are celebrated for their beauty, juiciness, and delectable taste. Delicacies made from mangoes include mango flame, mango tart, mango scones, mango and celery muffins, mango crumble, and fresh-cut mango served in chocolate cones with mango mousse. Revered as the “king of fruits,” mangoes are woven deeply into Maithili tradition.
The tropical climate of the Madhes region makes it ideal for mango cultivation. Numerous varieties thrive in its fertile soil. Larger types include Bombaiya, Maldah, Calcutia, Supriya, and Amrapalika, while smaller ones like Bizzu are equally sweet and attractive. Bhadaiya mangoes ripen in August and September, while the unique Langada has a taste that defies translation. Some Bizzu mangoes are so juicy and vibrant that they are known by colorful names like Senuria, whose color resembles vermillion, and Keraba, which is shaped like a banana. Other seasonal favorites include Tengaria, Sukul, Sipia, Kodaiya, Nakuwa, Laduwa, Lichiawa, Chauriya, Bairiya, and Rodi. Barmasiya is one exceptional variety available year-round, thanks to cold storage. Once limited to a three-month window, mangoes can now be found in the market for more than half the year. They come in many forms—round, oval, oblong, or kidney-shaped—and a spectrum of colors from yellow and pink to green and red.
In India, the diversity of mango varieties is astounding. From Sindhuri, Dussehri, Chausa, Fazli, and Lucknow in the north to Raspuri, Safeda (also called Bainganpalli), Neelam, Himayat, Thamboor, Priyoor, Malgova, Malika, and the famously sweet Kesar in the west and south, each variety has its distinct flavor and color. Regional delicacies abound as well. In Maharashtra, mango pulp is mixed with sweet yogurt to create Amrakhand. In north India, mangoes are sun-dried and preserved as Murabba. In the south, mango sambhar is a popular lentil-based gravy with a tamarind and mango twist, while in north India, mango-flavored daal is enjoyed during summer. Amras, a sweet mango pulp juice often blended with sugar or milk, is eaten with rice, bread, or pooris in Gujarat, Maharashtra, and Rajasthan. The Konkan region transforms mango pulp into a jam called Mangada. Gujaratis prepare Chunda, a delicacy made from grated raw mango. Mango lassi, a refreshing blend of mango and yogurt, is a favorite throughout South Asia.
Mangoes play a vital role in rituals and ceremonies. They are offered to deities and consumed during religious festivals and family gatherings. Their sacred status is linked to their abundance during the summer and their role in alleviating seasonal food shortages in the Madhes. Rich in vitamins A, B, and C, mangoes are both nutritious and easy to digest.
Unripe mangoes are also popular. They are used in making a variety of chutneys and pickles. Ripe mangoes are preserved as Amot, a homemade treat consumed year-round. Mango trees belong to the species Mangifera indica, of the Sumane family, and thrive best in hot, humid, and dry weather. The fruit becomes tastier and juicier when matured under dry conditions. For Maithils, the ultimate joy lies in sucking the fresh juice of ripe mangoes straight from the orchard.
Mithila holds a popular mythology around mangoes. According to legend, when Lord Shiva and Goddess Parvati descended to earth, they missed the heavenly mangoes of their celestial abode. At Parvati’s request, Shiva created the mango tree by divine power, thus introducing this “fruit of the gods” to the earth. Since then, the mango has been considered sacred, and its cultivation has spread from India to Sri Lanka, Thailand, Cambodia, Indonesia, Pakistan, and beyond. Mangoes also find mention in ancient Sanskrit literature, including the Valmiki Ramayan, affirming their place in South Asia’s spiritual and cultural legacy.
Mangoes are not just cultural icons but also instruments of soft diplomacy. Despite political tensions, India and Pakistan have traditionally exchanged crates of their best mangoes as seasonal gifts. This symbolic act, often dubbed “mango diplomacy,” has helped soften relations even in times of hostility.
Janakpur’s mangoes, with their special aroma and flavor, have gained international attention. Thailand’s late King Bhumibol Adulyadej, in his book The Story of Maha Janak, described two mango trees from Mithila and even ordered ten saplings from Janakpur to plant in his royal garden in Bangkok. This royal gesture sparked interest among Thai people, especially the youth, who are now curious to visit Janakpur, not only for its sacred heritage but also for its mangoes, which they see as uniquely flavorful.
Mangoes are a nutritional powerhouse. Rich in a wide range of antioxidants, vitamins, and minerals, they come in over 1,000 known varieties. Though native to South and Southeast Asia, mangoes are now cultivated in Central and South America, Africa, and the Arabian Peninsula. High in calories and packed with nutrients, mangoes contain phenolic compounds with strong antioxidant and anticancer properties. Their high iron content makes them ideal for pregnant women and individuals with anemia. Vitamins A, E, and selenium help protect against heart disease, while vitamin C and calcium are believed to prevent internal bleeding. Mangoes are also said to improve digestion, boost appetite, and aid detoxification. Their anti-inflammatory properties may alleviate asthma symptoms.
Traditional remedies from mango bark and black salt are used to treat diarrhea, while mango juice is believed to enhance memory and prevent mental fatigue. Vitamin E is said to support hormonal balance and improve reproductive health. Because they are rich in carbohydrates and fiber, mangoes are recommended for weight gain and digestive health. An average-sized mango can provide nearly 40 percent of daily fiber needs.
Around the world, mango pulp is used in jams, jellies, desserts, salsas, and relishes. It has also found a place in non-vegetarian dishes—paired with fish and chicken, or used in curries in Thailand. In the Philippines, green mango is enjoyed with bagoong, a fermented fish or shrimp paste. In Latin America, peeled mangoes on sticks are popular street snacks. In India, mango parathas and the ever-loved Amras are staples in many households. Even Japanese cuisine has adapted mango into sweet sushi.
From ancient mythology to modern medicine, from Janakpur’s sacred groves to international statecraft, the mango is far more than a fruit in Mithila. It is a symbol of generosity, health, sensuality, and cultural pride. Little wonder that for Maithils, the pleasure of sucking a ripe mango under a summer sky still defines the very taste of life itself.