Kesar is a mango variety grown mainly in the Saurashtra region of Gujarat, around Junagadh, Gir Somnath and Amreli. It is named for its saffron-coloured flesh (kesar means saffron), which is sweet, smooth and low in fibre.
Alphonso, known locally as Hapus, comes mainly from the Konkan coast of Maharashtra, around Ratnagiri and Sindhudurg. It is famous for its strong aroma and rich flavour. For a pulp buyer, the two differ in colour, flavour, season and how easily they can be blended.
Where each variety grows
Kesar from the Gir area is sold under the name Gir Kesar, which has been registered as a geographical indication. Kesar is also grown in south Gujarat and has spread to other states, including parts of Maharashtra. Alphonso from the Konkan districts also carries a geographical indication.
Alphonso is grown outside the Konkan too, for example in south Gujarat and Karnataka. Fruit from these areas may be sold as Alphonso, but trade buyers often treat Konkan origin as the reference. If origin matters for your label, write it into the specification.
How the two compare
- Colour: Kesar flesh is deep yellow to orange. Alphonso is golden yellow to orange. Both give bright pulp, but shades vary with ripeness and region.
- Flavour: Kesar is sweet with a mild, fresh mango taste. Alphonso has a stronger, more complex aroma that many buyers see as the classic Indian mango flavour.
- Texture: both are low in fibre compared with many other varieties, which makes them suitable for smooth pulp.
- Season: Alphonso usually arrives earlier, roughly April to May. Kesar from Saurashtra usually follows, roughly May to June. Timing shifts with weather each year.
- Price drivers: Alphonso fruit is usually in high demand on the domestic fresh market, which pulls up the cost of raw fruit for pulp. Kesar supply depends heavily on the Saurashtra crop.
What this means for pulp buyers
Most buyers of Indian mango pulp choose between Alphonso, Kesar and Totapuri, a South Indian variety with lighter colour, more acidity and a milder flavour. Alphonso pulp suits products where aroma is the selling point. Kesar pulp suits products that need colour and sweetness. Totapuri is often used in blends and juices.
Ask for the variety, the origin and the season on every quote and certificate of analysis. Pulp is sometimes blended, and a blend is not wrong if it is declared. The problem is an undeclared blend sold as single-variety. Testing and tasting an approval sample against the shipment is the practical check, as covered in pre-shipment versus approval samples.
The way pulp is made is explained in what mango pulp is and how it is processed.
Fresh fruit versus pulp
Fresh Kesar and Alphonso are exported, but fresh mango has a short life and many importing countries set specific plant health treatments for it. Pulp travels in cans or aseptic bags, keeps for months and can be bought in any month of the year from stock. For most food manufacturers, pulp is the more practical way to buy these varieties.
How we help
We identify pulp processors in Gujarat and Maharashtra that pack the variety you need, and we audit their fruit intake and lot records. We have samples tested at NABL-accredited labs and check that the variety and season on the documents match the product. To start, ask for a free sourcing review.