Totapuri Mangoes
Estimated Inventory, lb : 0
Description/Taste
Totapuri mangoes are a medium to large varietal, averaging 9 to 12 centimeters in diameter and 17 to 20 centimeters in length, and have an oblong shape with tapered and prominent, pointed tips, especially on the non-stem end, often referred to as a beak. The fleshy fruits range from 300 to 700 grams in weight, sometimes reaching up to 1,100 grams, and the skin is thick, smooth, taut, and tough, mostly resistant to damage and pests. The skin bears tiny white lenticels and ripens from green to shades of yellow-green or solid yellow, sometimes exhibiting a red-pink blush. The flesh is tightly adhered to the skin, making it difficult to peel, and the yellow-orange flesh is dense, firm, and aqueous. Totapuri mangoes are known for their semi-crunchy, succulent, and chewy consistency, and a central, small, and elongated seed is embedded in the center of the fruit. When young, Totapuri mangoes do not have a strong odor. As it matures, the flesh develops a light, fruity, and musky scent. Ripe flesh also remains mostly firm, with some softening around the stem. Totapuri mangoes are edible green or in their ripened state. The flesh is also edible and has a mild and vegetal taste. Green Totapuri mangoes have a green, grassy, and tart taste, while ripe Totapuri mangoes develop a sweet, acidic, and tangy flavor with floral nuances.
Seasons/Availability
Totapuri mangos are harvested year-round and are available at different times, depending on the region and climate. In Southern India, the species is found from April through August. In other tropical regions of Southeast Asia, the species can be found in small quantities in January. In Florida, Totapuri mangoes are typically picked from late July through August.
Current Facts
Totapuri mangoes, botanically classified as Mangifera indica, are an Indian variety belonging to the Anacardiaceae family. The midseason fruits develop on large, wide-spreading trees, growing individually or dangling in small clusters. Totapuri mangoes are a popular commercial variety in India and are primarily sold green. The cultivar is edible young and is favored for its sweet and tangy taste combined with its firm, crunchy nature. Totapuri mangoes are also cultivated for processing into a pulp as their flesh bears a rich yellow hue and has balanced sugar and acidity, creating a complex sweet-tart taste. Totapuri mangos have an extended shelf life and long growing season in India, and the trees are productive, producing large crops each season. As the fruits ripen, they develop a colorful appearance with yellow, green, and red hues, and their signature pointed shape contributes to their parrot moniker. Totapuri translates from Hindi to mean “parrot,” and in Kannada, the variety is called Ginimoothi, with “gini” meaning “parrot” and “muthi or moothi” meaning “face.” Totapuri mangoes are also known as Bangalora, Parrot Face mangoes, Tutapuri, Kallamai, Gilli, Mukku, Tapuri, Killimuku, Thevadiyamuthi, Ottu, and Sandersha.
Nutritional Value
Totapuri mangoes are a source of fiber to regulate the digestive tract, vitamin A to maintain healthy organ functioning, vitamin C to boost the immune system, and potassium to balance fluid levels within the body. The variety also provides vitamin E to protect the cells against free radical damage, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to build strong bones and teeth, and other nutrients, including vitamin K, copper, magnesium, manganese, and zinc. In India, Totapuri mangos are often consumed with salt, sugar, and spice to remedy heatstroke and dehydration during the summer. They are also consumed with honey and salt to aid digestion and are believed to be a natural support for heart health and overall immunity against sicknesses.
Applications
Totapuri mangoes have a sweet and tangy flavor suited for fresh and cooked preparations. The variety is valued for versatility and can be consumed in its green, slightly young stage, and mature state. Totapuri mangoes are also unique as their skin is edible and has a milder taste than other commercial mangoes. It is consumer preference whether the skin is eaten or discarded. Green Totapuri mangoes are often sliced and sprinkled with chili powder, salt, or soy sauce as a snack. The flesh can also be chopped and tossed into salads or shredded into slaws and various fresh sides. Totapuri mangoes hold their shape well due to their firmer nature and are favored for use in salsas and dips. They are also pickled for extended use as a tangy condiment. In addition to raw preparations, Totapuri mangoes are cooked into chutneys, simmered into curries, or added to rice-based dishes. In Southern India, Totapuri mangos are incorporated into mavinakayi chitranna, a rice dish made from grated coconut, spices, rice, and sour mango. The fruits are also used in ugadi pachadi, a celebratory beverage served during New Year celebrations according to the Hindu calendar. New Year's falls around late March or early April and occurs around the same time as green Totapuri mangos are harvested. Ugadi pachadi is comprised of ingredients to create six different flavors, symbolizing six emotions that humans exhibit, including happiness, anger, fear, surprise, sadness, and unpleasantness. Raw unripe mango highlights the emotion of surprise through its tangy taste. Beyond savory dishes, Totapuri mangos are used to flavor jams, marmalades, ice cream, puddings, purees, yogurt, and mousse. They are also used in smoothies, lassis, and aam panna, meaning “tangy mango drink.” Aam panna is traditionally consumed on hot days during the summer and is made from green mango syrup with salt and spices. Totapuri mangoes pair well with chile peppers, tamarind, spices such as cardamom, cumin, and turmeric, mustard seeds, cilantro, coconut, peanuts, and aromatics including garlic, onions, ginger, and shallots. Whole, unopened Totapuri mangoes will keep for a few days to weeks when stored in a cool, dry, and dark place. Each mango will have a different shelf life based on the degree of ripeness. Mature Totapuri mangos can be stored in the refrigerator.
Ethnic/Cultural Info
Mangoes are featured in Puranic lore, ancient literature from India dating back to as early as the 3rd century CE. The fruits are noted in a story of the goddess Parvati, the goddess of harvest, devotion, and love, and lord Shiva, the god of destruction. Legend has it that Parvati covered Shiva’s eyes one day, leading the universe to grow dark. Shiva was upset, and Pavarti had to be held accountable for her actions. The goddess constructed a lingam from sand under a mango tree and worshiped Shiva with her entire being. Shiva was touched by her devotion and rejoined Pavarti in a harmonious union. This legend ties mangos as a holy tree and fruit, and mango trees are planted throughout Hindu temples in India. In Tamil Nadu, India, Ekambareswarar Temple traditionally shares this story from the Purana as the temple is dedicated to Shiva and has a mango tree planted in the shrine. The tree is thought to be over 3,500 years old, but only a portion of the trunk remains, enclosed in a glass case. An offshoot of the tree was also planted in the temple’s courtyard, and multiple varieties of mangos were grated onto the various branches.
Geography/History
Totapuri mangoes are native to India and are a commercially produced variety for domestic use and export. The species is primarily found in Southern India and was later spread to Sri Lanka. In Southern India, Andhra Pradesh is hypothesized to be the center of origin for the species, specifically in the town of Totapuri in the Krishna district. Totapuri mangoes were first cultivated in the early 19th century and spread in cultivation to Karnataka, Tamil Nadu, and Telangana. The species thrives in tropical to subtropical climates in well-drained, fertile soils. In 1901, Totapuri mangoes were imported to Florida under the name Sandersha and again in the 1960s under Totapuri. It is notably the parent of Florida mangos Brooks and Anderson, with Brooks becoming a major commercial variety in Florida. Today, Totapuri mangoes are commercially produced in Southern India and sold fresh in local markets in green and ripe stages. They are also grown for processing into purees. The variety is found in the state of Telangana, in Krishnagiri in Tamil Nadu, in the Kurnool, Kadapa, Chittoor, and Anantapur districts of Andhra Pradesh, and Srinivaspur in Karnataka, and is shipped to other states throughout India when in season. Totapuri mangoes are also exported to countries throughout Southeast Asia, Europe, and North America. The Totapuri mangoes featured in the photograph above were sourced through a market in Singapore.
