"Bombay Shehroli" (also commonly spelled as Shehroli or Sehroli) refers to a premium and popular variety of the Bombay Green Mango (Mangifera indica). It is widely cultivated in North India and is highly valued for its early ripening and distinct flavor profile.
Below is a detailed description of the plant:
1. Plant Characteristics
Scientific Name: Mangifera indica
Plant Type: An evergreen, fruit-bearing tree.
Propagation: Commercial varieties are almost always grafted to ensure faster fruiting (typically within 2–3 years) and to maintain the specific "Shehroli" fruit quality.
Size: In a garden setting, it is usually maintained as a medium-sized tree, but it can grow quite large if not pruned.
2. Fruit Description
The Shehroli mango is famous for its early arrival in the market.
Appearance: The fruit is typically medium-sized with an oval-oblong shape.
Color: Unlike many mangoes that turn bright yellow, the Shehroli often retains a distinctive greenish-yellow or "Spanish green" skin even when ripe.
Flesh: The pulp is deep orange or yellow, very soft, and fiberless (non-stringy).
Taste: It is known for its intense sweetness and a rich, aromatic flavor.
3. Growth & Cultivation
Sunlight: Requires full sun (at least 6–8 hours a day) for optimal fruit production and health.
Soil: Thrives in well-drained, fertile soil enriched with organic matter. It is sensitive to waterlogging.
Climate: It is well-suited to tropical and subtropical climates. It is particularly popular in Northern India (like Saharanpur and Malda regions) because it handles the seasonal shifts well.
Watering: Regular watering is needed during the establishment phase and during fruit development, though the soil should be allowed to dry slightly between sessions.
4. Why it is Popular
Early Season: It is one of the first high-quality mango varieties to ripen in the season, giving it high trade value.
Health Benefits: Like most mangoes, it is a powerhouse of Vitamin A, Vitamin C, and antioxidants.
Culinary Use: Because it is fiberless and sweet, it is ideal for eating fresh, making juices, or using in desserts like aamras.
