Desi Bombai Mango Grafted Hybrid Plant

Key Characteristics
Flavor Profile: The Desi Bombai is famous for its "spicy-sweet" balance. Unlike the purely sugary taste of a Dasheri, it has a deep, resinous aroma that many connoisseurs prefer. The pulp is usually a rich orange or deep yellow.

Appearance: The fruit is medium-sized, typically weighing between 250g to 400g. It has a thin, smooth skin that turns a vibrant yellow when ready to eat.

Texture: It is a "melting" variety, meaning the flesh is very soft and juicy, making it ideal for eating fresh (table purpose) or for making traditional Aamras.

The "Twist" Factor: A unique quirk of the Bombai variety is how easily the seed (pit) can be separated. In many regions, people eat it by "twisting" the fruit to loosen the stone, then spooning out the flesh.

Usage and Selection
Best For: Eating fresh, making mango nectar, or preparing high-quality desserts. It is not typically used for pickling because its sugar content is quite high.

Identification: Look for a medium-sized mango with a pleasant, strong fragrance even through the skin. If it smells slightly like cloves or citrus mixed with honey, it’s likely a true Bombai.

Shelf Life: It has a medium shelf life. Once ripe, it should be consumed within 2–3 days as it softens rapidly.