Berrydale Foods

Kesar Mango Export: 7 Best Secrets of the Queen of Mangoes

Kesar Mango export quality fruit from Gir India

Share This:

Kesar Mango Export: 7 Best Secrets of the Queen of Mangoes

While the Alphonso is famous as the “King,” the Kesar Mango holds the undisputed title of the “Queen of Mangoes.” Known for its vibrant saffron (kesar) color and intense sweetness, this variety is the pride of Gujarat, India.

For international buyers looking for a mango that offers incredible shelf life and a distinct flavor profile, Kesar Mango export is the fastest-growing category in the Indian fruit trade.

Here is the ultimate guide to identifying, sourcing, and importing the finest Kesar mangoes from the land of the Lions.

1. What is the Gir Kesar Mango?

The Kesar mango was first cultivated in 1931 in Junagadh, Gujarat. It gets its name from its pulp, which resembles the color of Saffron (Kesar).

But not all Kesar is the same. The authentic, premium variety comes exclusively from the foothills of the Gir National Park (famous for being the last home of the Asiatic Lion). The unique calcium-rich soil of this region gives the fruit its powerful aroma.

2. Flavor Profile: Why it is the “Queen”

If Alphonso is complex and citrusy, Kesar is pure, unadulterated sweetness.

  • Appearance: The skin is often green with a yellow tinge, even when ripe. It does not always turn fully yellow.

  • Pulp: Deep bright orange (Saffron color).

  • Taste: Extremely sweet with a rich, aromatic juice. It is often considered the “sweetest” of all Indian mango varieties.

  • Texture: Soft, juicy, and relatively fiber-free.

3. Kesar vs. Alphonso: The Royal Rivalry

 

Feature Kesar (The Queen) Alphonso (The King)
Origin Gujarat (Gir/Junagadh) Maharashtra (Konkan)
Visual Sign Green skin, Saffron pulp Golden Yellow skin
Sweetness Very High (Intense) High (Balanced with tartness)
Shelf Life Excellent (Good for export) Delicate (Short shelf life)
GI Tag Status Yes (Gir Kesar) Yes (Ratnagiri/Devgad)
Peak Season May – July April – May

4. Why Kesar is Perfect for Export

For importers, Kesar Mango export offers a huge logistical advantage over other varieties. 

  • Durability: Kesar has a slightly thicker skin and firmer flesh than the Himayat or Alphonso, making it more resilient during air freight.

  • Late Season: It arrives slightly later than Alphonso (peaking in late May/June), allowing you to extend your mango sales season well into summer.

  • Processing: Because of its high sugar content and deep color, it is also the #1 choice for making mango pulp (aamras) and juices.

5. Identifying the Real GI-Tagged Fruit

Since 2011, “Gir Kesar” has been protected by a Geographical Indication (GI) tag. This ensures that only mangoes grown in the specific districts of Junagadh and Amreli can carry the prestigious name.

At Berrydale Foods, we source directly from certified farms in the Gir region to guarantee authenticity. Beware of “Kesar” grown in other states—they lack the signature aroma of the true Gir variety. When planning your Kesar Mango export strategy, timing is key.

6. Our Export Standards to USA & Japan

Sending the “Queen” abroad requires royal treatment. Berrydale Foods manages the entire Kesar Mango export supply chain:

  1. Harvesting: Picked at the “Green Mature” stage to ensure perfect ripening upon arrival.

  2. Grading: We sort for size (typically 250g – 350g) and skin clarity.

  3. Treatment: For USA shipments, we utilize USDA-approved irradiation facilities. For Japan, we adhere to strict Vapour Heat Treatment (VHT) protocols if required.

  4. Packaging: Packed in ventilated, cushioned boxes to prevent bruising. Successful Kesar Mango export requires strict temperature control.

7. Why Choose Berrydale Foods?

We don’t just ship boxes; we ship an experience. Our strong network in Gujarat allows us to secure the best produce even when demand outstrips supply. Whether you are stocking a high-end supermarket in Tokyo or a boutique grocery in New Jersey, we ensure full traceability and compliance.

Pro Tip for Buyers:

Don’t judge a Kesar by its skin! A ripe Kesar may still look ugly or green on the outside. The magic is inside. Gently squeeze it—if it’s soft and smells sweet, it is ready to eat.

Ready to Order the Queen?

The Kesar season is vibrant but finite. Ensure your customers get to taste the true flavor of Gujarat.

Contact Berrydale Foods Today to request a quote or view our full range of Indian Mangoes. Kesar Mangoes Export may start from March, but good quality Kesar mangoes for export is available from mid of April. 

Frequently Asked Questions (FAQ)

Q: When does the Kesar Mango export season start?

A: The season typically begins in mid-May and can last until early July, slightly later than the Alphonso season.

Q: Why is my Kesar mango green?

A: This is normal! Authentic Kesar mangoes often retain a green or dull-yellow skin even when fully ripe. Trust the aroma and softness, not the color.

Q: Is Kesar mango export allowed to the USA?

A: Yes. Berrydale Foods exports USDA-irradiated Kesar mangoes to the USA, ensuring they are pest-free and safe for import.

Q: What does “Gir Kesar” mean?

A: “Gir” refers to the Gir National Park region in Gujarat, the specific origin where the authentic, GI-tagged Kesar mango is grown.

Kesar Mango Recipes:

 

Kesar Mango recipe, a refreshing kesaer mango sunshine lemonade
  1. Mango Sunshine Lemonade (Kesar):

Ingredients:

  • 1 ripe mango (peeled and chopped)
  • 1/4 cup fresh lemon juice
  • 2 cups cold water
  • 2 tbsp honey or sugar (adjust to taste)
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • Ice cubes
  • Mint leaves for garnish (optional)

Instructions:

  1. Blend chopped mango, lemon juice, cold water, honey, ginger, and salt until smooth.
  2. Taste and adjust sweetness or lemon juice if needed.
  3. Pour into glasses over ice cubes.
  4. Garnish with mint leaves.
  5. Serve chilled and enjoy!
Kesar mango recipes, fruity, creamy and tasty mango toast

2. Mango Toast (Kesar):

Ingredients:

  • 1 ripe mango, peeled and sliced
  • 2 slices of whole-grain bread or toast of your choice
  • 2 tbsp cream cheese or Greek yogurt
  • Honey or cinnamon (optional)

Instructions:

  1. Toast the slices of bread until golden brown.
  2. Spread a thin layer of cream cheese or Greek yogurt on each slice of toast.
  3. Top with sliced mango.
  4. Drizzle with honey or sprinkle with cinnamon for extra flavor if desired.
  5. Serve immediately!
Kesar mango recipes, a nutritious sweet snack of kesar mango Mango Parfait

3. Mango Yogurt Parfait (Kesar):

Ingredients:

  • 1 ripe mango, peeled and diced
  • 1 cup Greek yogurt
  • 1/4 cup granola
  • Honey or maple syrup (optional)

Instructions:

  1. In a glass or bowl, layer Greek yogurt, granola and diced mango.
  2. Drizzle with honey or maple syrup if desired.
  3. Repeat the layers until the glass is filled. Serve immediately!
Kesar mango recipe, refreshing, healthy kesar mango iced tea

4. Kesar Mango-Infused Iced Tea:

Ingredients:

  • 2 cups mango juice
  • 2 cups brewed black tea (or green tea)
  • 1 tbsp honey or sugar (optional)
  • Ice cubes
  • Slices of lime or mint leaves (for garnish)

Instructions:

  1. Brew the tea and let it cool to room temperature.
  2. In a large pitcher, mix the cooled tea with mango juice. Add honey or sugar if you like it sweeter.
  3. Refrigerate for at least 2 hours to chill.
  4. Serve over ice, garnished with lime slices or mint leaves.
Healthy kesar mango recipe, Kesar mango chia pudding

5. Kesar Mango Chia Pudding: 

Ingredients:

  • 1 ripe Kesar mango, peeled and diced
  • Kesar mango pulp
  • 1/2 cup chia seeds
  • 1 cup coconut milk (or almond milk)
  • 1 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract

Instructions:

  1. In a bowl, mix the chia seeds, coconut milk, honey, and vanilla extract.
  2. Refrigerate the mixture for at least 4 hours or overnight to let it thicken.
  3. Before serving, top with kesar mango pulp and diced Kesar mango and enjoy a creamy, tropical pudding.
Healthy kesar mango recipes, Kesar Mango Salsa

6. Kesar Mango Salsa:

Ingredients:

  • 1 ripe Kesar mango, peeled and diced
  • 1/4 red onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 small cucumber, diced
  • 1-2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt and pepper to taste.

Instructions:

  1. In a bowl, combine the Kesar mango, red onion, bell pepper, cucumber, and cilantro.
  2. Add lime juice, salt, and pepper, and toss gently to combine.
  3. Chill for about 30 minutes before serving with chips, grilled chicken, or fish.
Kesar mango recipes, kesar mango popsicles, kesar mango and coconut recipe

7. Kesar Mango and Coconut Popsicles:

Ingredients:

  • 1 ripe Kesar mango, peeled and chopped
  • 1/2 cup coconut milk
  • 1 tbsp honey or sugar (optional)
  • 1/4 cup shredded coconut (optional).

Instructions:

  1. Blend the Kesar mango, coconut milk, and honey until smooth.
  2. Pour the mixture into popsicle molds and add a sprinkle of shredded coconut in each mold (optional).
  3. Insert sticks and freeze for 4-6 hours or overnight until solid.
  4. To release the popsicles, run warm water over the outside of the molds for a few seconds.
kesar mango recipes, Kesar mango panna cotta

8. Kesar Mango Panna Cotta:

Ingredients:

  • 1 ripe Kesar mango, peeled and diced
  • 1 cup heavy cream
  • 1/2 cup coconut milk
  • 2 tbsp sugar (adjust to taste)
  • 1/2 tsp vanilla extract
  • 1/2 tsp gelatin powder (optional)
  • 1/4 cup cold water.

Instructions:

  1. In a small bowl, dissolve the gelatin in cold water and let it bloom for 5 minutes.
  2. In a saucepan, heat the cream, coconut milk, and sugar over medium heat until warm (but not boiling). Add the bloomed gelatin and stir until dissolved.
  3. Pour the mixture into serving glasses or ramekins and refrigerate for 2-3 hours until set.
  4. Blend the Kesar mango into a puree and top each panna cotta with the mango puree just before serving.
Indian Traditional Kesar Mango Recipes, Kesar mango recipes, Kesar mango kadhi

9. Kesar Mango Kadhi:

Ingredients:

  • 1 ripe Kesar mango, peeled and chopped
  • 1 cup plain yogurt
  • 1 tbsp chickpea flour (besan)
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1-2 green chilies, slit
  • 1-2 tbsp jaggery or sugar (adjust to taste)
  • 1 tbsp ghee
  • Salt to taste
  • Fresh coriander leaves for garnish.

Instructions:

  1. In a bowl, whisk together yogurt, chickpea flour, turmeric powder, and a little water to form a smooth batter.
  2. Heat ghee in a pan, add cumin seeds and green chilies, and sauté for a few seconds.
  3. Add the yogurt mixture to the pan and cook on low heat, stirring continuously until the kadhi thickens.
  4. Add the chopped Kesar mango, jaggery, and salt, and cook for another 5-7 minutes.
  5. Garnish with fresh coriander and serve with steamed rice.
Traditional Indian Kesar Mango Dessert recipe, kesar mango recipe

10. Kesar Mango Halwa:

Ingredients:

  • 2 ripe Kesar mangoes, peeled and grated or pureed
  • 1/2 cup grated carrots (optional, for added texture)
  • 2 tbsp ghee
  • 1/4 cup sugar (adjust to taste)
  • 1/4 tsp cardamom powder
  • Chopped nuts (almonds, cashews) for garnish

Instructions:

  1. Heat ghee in a pan and add the grated carrots (if using). Cook for 2-3 minutes.
  2. Add the grated or pureed Kesar mango and cook on medium heat for 5-7 minutes until the mango softens.
  3. Add sugar and cardamom powder, and continue to cook until the mixture thickens and becomes halwa-like in consistency.
  4. Garnish with chopped nuts, fresh mango cubes and serve warm.
Traditional Indian mango recipe, Thepla, Indian Thepla, Kesar mango recipes, kesar mango thepla

11. Kesar Mango Thepla:

Ingredients:

  • 1 ripe Kesar mango, pureed
  • 2 cups whole wheat flour
  • 1/4 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 tbsp sesame seeds
  • Water (as needed to form dough)
  • Ghee for cooking

Instructions:

  1. In a large bowl, combine the flour, spices, and salt. Add the mango puree and sesame seeds.
  2. Gradually add water to form a soft dough. Let it rest for 15-20 minutes.
  3. Roll the dough into small balls and flatten them into discs.
  4. Cook the theplas on a hot griddle, applying ghee to both sides until they are golden brown.
  5. Serve with yogurt or pickle.

Conclusion:

Whether you’re enjoying it fresh, blended in a lassi, or drizzled over ice cream, the Kesar mango is a treasure not just for its taste but also for its heritage. So let’s celebrate this marvellous mango, share stories of our favourite Kesar recipes, and relish the experience that brings joy to taste buds worldwide. After all, a world without mangos, especially Kesar, would be a dull place indeed!

Trust Berrydale Foods for your next Kesar Mango export shipment.

Share This:

Berrydale Foods