A personal tasting project details buying, preparing and scoring 17 mango varieties to decide which is best. The author made two shopping trips to Lalbagh, enlisted five friends and family as judges, and handled cleaning and serving. Each mango was rated on a 1-5 scale across multiple parameters: intensity and type of sweetness, texture of the bite, interior color and aroma, with judges annotating qualitative comments in a shared spreadsheet. The panel included the author, a sister, a flatmate, a friend who favors Banganpalli and two other tasters; logistics challenges like rain and bulk transport are noted.
Results placed Imam Pasand, Raspuri and Amarpally as the top three, with Raspuri, Imam Pasand and Amarpally identified as the sweetest; Imam Pasand, Amarpally and Raspuri scored best for sweetness type; Imam Pasand, Raspuri and Dasheri for smell; Sindura, Bainganpally and Kesari for color; and Imam Pasand, Malgova and Mallika for bite. A public spreadsheet with raw scores is shared. High reader engagement prompted plans for a larger Season 2 in 2025: more varieties, about 30 judges for statistical significance, stricter ripeness checks, refined scoring, additional category awards and better photo/video coverage.
Summary generated by AI from the linked article. hn.today is not affiliated with Hacker News or Y Combinator.