In March, as the first consignments began to move, Air India carried 805 tonnes of fruits and vegetables. By April, at the peak of the harvest, that number had risen to 1,275 tonnes, before remaining strong in May at 1,233 tonnes
New Delhi: King of fruits, mango, is travelling the world in full swag.
As Air India’s widebody aircraft prepare for their overnight departures to London, New York and Frankfurt, the cargo holds below the passenger cabins are filled with an unlikely but eagerly awaited traveller: boxes of carefully packed mangoes, their fragrance contained but unmistakable. Each year, as India’s summer ripens, this ritual resumes. In 2026, the scale has been striking.
Between March and May 2026, Air India transported over 1,000 tonnes of mangoes for the fruit lovers, particularly the Indian diaspora abroad.
In March, as the first consignments began to move, Air India carried 805 tonnes of fruits and vegetables. By April, at the peak of the harvest, that number had risen to 1,275 tonnes, before remaining strong in May at 1,233 tonnes.
Much of this volume traces back to India’s western belt, particularly the mango farms of Maharashtra and Gujarat, where the Alphonso and Kesar varieties are grown. Revered for their sweetness, texture and aroma, these mangoes command loyal followings from Dubai to New Jersey, Air India officials said.
Mumbai, with its proximity to mangoes becomes the season’s logistical nerve centre. From the city’s cargo terminals, shipments fan outward across continents. During this three-month period, London Heathrow saw as much as 180 tonnes of weekly uplift from Mumbai during peak weeks. Frankfurt received around 40 tonnes, while Dubai, Newark and New York JFK each absorbed roughly 30 tonnes weekly.
From Delhi, Air India’s aircraft continue to carry perishables to cities as far-flung as San Francisco, Toronto, Paris, Hong Kong and Sydney, embedding Indian produce into global supply chains that are commercial in function, yet emotional in significance.
The journey of a mango from farm to overseas shelf is not merely about distance. It is about time and temperature. Long before the aircraft doors close, the cold chain is already in motion. Produce arrives at airport terminals in refrigerated trucks. At origin, it is stored in temperature-controlled environments, typically maintained between 15°C and 25°C, before being loaded into specialised pallets and containers. The process repeats itself after landing, where temperature-regulated handling continues until final delivery.
