India grows 1,500 mango varieties and eats fifteen of them. The rest — the rose-scented Gulapkhas, the porcelain-skinned Dudhia Baghalpuri, the near-black Kalapadi, the custard-fleshed Rumani, and the one-kilogram Noor Jahan — exist in isolated orchards, narrowing windows, and an agricultural biodiversity crisis that eating them is the most direct way to address.