No Banganpalli is no sibling of Amrapali. It’s a variety of mango, which is native of Banganpalli, known for its diamond deposits, and is a favorite among Telegu speakers. I know friends who though living in Mumbai for decades have no good word for Alphonso and would rather travel to Mumbai’s Crawford Market from the suburbs to buy their favourite Banganpalli. This native of Andhra Pradesh is sold by weight and you can get the best ones for Rs 50 a kilo.
The fruit is so huge that a kilo is likely to fetch you just two pieces! Its skin is very thin, no more than a leaf, its juicy and very, very sweet. Almost syrupy sweet. The best way to eat it is not by cutting into pieces but peeling the skin and digging your teeth into its maize yellow, inviting flesh while the juice trickles down your clutched wrist. The stone is not thick and it’s half the length of your wrist.
Yesterday, I tasted my maiden Banganpalli, thanks to Manisha who had picked her favourite mango from Crawford Market. I have saved all the three stones though she has promised a sapling next time she pays her monthly visit to Hyderabad. Banganpalli is also called Baneshan, Chapta, Chapatai and Safeda in the North. Banganpalli has something common with Alphonso, its fibreless.