There are hundreds of different kinds of mangoes but a few varieties, such as the Alphonso, Kesar and Badami - all native to India - are different from the rest. The mango season only lasts a few weeks. To eat as many mangoes as possible in such a short time, the only option is to put mango into every dish you eat. That's why Indians make mango chutney, mango salads, mango kulfi (Indian ice cream), and mango lassi (a yoghurt drink). They dry mango, put it in curries, stuff it into bread. But best of all is the plain mango.
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