It has smooth homogeneous structure, thick skin of greenish yellow colour. It is known for its flavour - free from fermentation, caramelisation and off-tang. The shape is elongated and pointy towards the tip and stem end, slightly bent, giving it an appearance of some artefact. This makes Totapuri mango highly acceptable for table aesthetics. Its central tine is especially long; flesh is not so fibrous around the stone (as compared to other inferior varieties). Thus this variety is most useful in making ice creams, jellies, jams, leather and other puddings, which demand to be free of fibre. Totapuri mango skin can be easily peeled off when mounted on a mango fork, thus making it servable in its natural form as a lollipop. Upon the mango fork, it is also very easy to carve out different shapes, to which its tine is an added benefit.

It has smooth homogeneous structure, thick skin of greenish yellow colour. It is known for its flavour - free from fermentation, caramelisation and off-tang. The shape is elongated and pointy towards the tip and stem end, slightly bent, giving it an appearance of some artefact. This makes Totapuri mango highly acceptable for table aesthetics. Its central tine is especially long; flesh is not so fibrous around the stone (as compared to other inferior varieties). Thus this variety is most useful in making ice creams, jellies, jams, leather and other puddings, which demand to be free of fibre. Totapuri mango skin can be easily peeled off when mounted on a mango fork, thus making it servable in its natural form as a lollipop. Upon the mango fork, it is also very easy to carve out different shapes, to which its tine is an added benefit.