Langra

Langra is a cultivar of mango (Mangifera indica) widely cultivated in the Indian subcontinent. It is a traditional variety especially common in the northern plains of India and in parts of Pakistan, where it is valued for its size, aroma, and distinctive flavor.

The fruit is medium to large and usually oblong-oval in shape. The skin is green at harvest and often develops a pale yellow to yellow blush as it ripens. The flesh is fragrant and sweet, with a slightly tangy undertone. It is typically fibrous to semi-fibrous, and the pulp is dense and flavorful. The stone tends to be relatively large. Langra is commonly eaten fresh but is also used to make juice, smoothies, desserts, and can be processed into preserves or chutneys.

Cultivation and harvest practices follow standard mango horticulture. Langra trees grow best in tropical to subtropical climates with well-drained soil and adequate irrigation. In many regions, Langra fruit ripens in late spring to early summer, with peak harvest around May or June. Propagation is mainly by grafting, and careful post-harvest handling is important to avoid overripening and damage.

Origin and naming: Langra is a traditional cultivar with regional clones and is often referred to simply as Langra Aam in local languages. It has various local names across different countries, reflecting its long-standing place in regional mango cultivation.

See also: Mango varieties.