Mango. The best varieties have a wonderfully perfumed and flavoured flesh, but lowlier varieties can be fibrous and dry. They are described as turpentine mangoes because of their flavour. The Alphonso mango is highly valued in India. In Sri Lanka dumpara mangoes, which are small and fibrous, are valued for their sweet honeyed juices. They have to be kneaded gently to soften the fibres, to allow the juices to be sucked out.