Per-variety readings
Photo evidence
Refractometer readouts from each variety. Tap any photo for the full-size shot.
Photos pending upload — placeholders shown until then.
We took a refractometer to every variety we grow. The numbers told a story we already knew but had never put on paper. Tree-ripened, naturally raised mangoes are dramatically sweeter than what shows up in supermarket boxes.
Each variety was tested with a handheld optical refractometer on fully ripe fruit, on the same day, from the same harvest batch. Numbers are typical readings — actual fruit varies slightly with rain, sun, and tree.
Brix measures dissolved sugar in fruit juice using a handheld optical refractometer. It's how wineries grade grapes, how farmers know when to harvest cane, and how serious produce buyers spec quality.
A few drops of mango juice on the prism, a glance through the eyepiece — the number is right there. It doesn't lie. It also doesn't care about brand stories or price tags; the only thing that lifts a mango's Brix is time on the tree.
The cheap mangoes you find in supermarkets are almost always picked green and ripened with calcium carbide or ethylene gas. Those processes soften the fruit and trigger colour change — but they don't add sugar. The Brix never catches up.
A few drops, a quick squeeze, and the number speaks for itself.
Refractometer readouts from each variety. Tap any photo for the full-size shot.
Mangoes only convert starch to sugar while attached to the tree. We let nature finish the job — we don't rush it.
Calcium carbide softens skin and changes colour but adds nothing to the fruit. We don't use it. Ever.
No cold storage, no warehouse holding. Picked, packed, shipped — your mango is on a truck within a day of leaving the tree.
Order any variety today and check the Brix yourself with a ₹500 pocket refractometer. We'd love to see your reading.
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