The first sign of summer isn’t just the rising heat — it’s the scent of mangoes ripening in the kitchen, their sweet fragrance filling the air. As children, we’d linger near the straw-filled baskets, gently pressing each golden fruit, hoping to find one perfectly soft and ready to eat. The wait felt endless, but the first bite made it all worthwhile — juicy, buttery, and bursting with sunshine.

Every family had its favorites — Langda, Dussehri, Kesar — but one mango stood above the rest: the Alphonso. Silky smooth and impossibly fragrant, it was a fruit meant for special moments. But here’s something surprising — this beloved mango, now the crown jewel of Indian summers, was first introduced by the Portuguese over 400 years ago, leaving behind a legacy as rich as its taste.

A mango fit for a king

Not all mangoes were made for careful slicing. Many were fibrous, their pulp best enjoyed the messy way — juice trickling down chins, hands sticky with sweetness. While this was part of the charm for many Indians, the Portuguese, who ruled over Goa in the 16th century, were accustomed to neatly cut fruit at their dining tables. They wanted a mango that was smooth, easy to slice, and elegant to serve.