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Considered the finest mango for making achaar, Ram Kela has a unique flavor and aroma that makes it a 'pickle favorite'. Why is Ram Kela preferred for pickling? Other varieties, in their raw form, when used to make pickle, get pulpy in a few weeks or the fibers tend to be too long thereby taking away the joy of pickle. Add to this the optimum sourness of Ram Kela and it's shelf life in 'raw form', you have a pickle-ready mango. Ours comes from the finest orchard in Bulandshahr which is run by an ex-principal of a primary school out of sheer love for nature.