Other popular varieties include paayri, malgoba, dasheri, langda, tothapuri and even baingan palli. Each one of them has their own taste and aroma. Though mangoes are now available globally, and some varieties are also grown abroad, the Indian mango is still far ahead of any other varieties available. Though this bounty of nature is available for hardly 4 months in the whole year, one tends to stretch his means and go beyond normal efforts to enjoy this wonderful fruit for as long as possible. The leaves are strung with golden marigolds and hung over doorways and entrances to mark festivity and goodwill, like in diwali, dussehra, etc.
Raw mango is cut into slices and dried in the hot sun till brittle.
Or, it is powdered and used as a souring agent in many dishes in Indian cooking, called amchoor powder. This stage of mango is used to make fresh vegetable and marmalades too. The ripe mango is used most of all and first of all to cut and relish as they are. The slices are eaten, leaving behind the skins. Mango pulp is prepared from the alphonso and paayri varieties.