In your assessment would you say it is more picker friendly then Malika. As in when and how long to let it set for Peak flavor.
Do you think the soil may effect flavor profile?
When I had my Mallika tree and had fruits on it I waited till the fruits break color to a little hue of yellow on the green skin. Then I used to harvest them and put on the counter top for 7-12 days depending on the maturity and surface area of that particular fruit for a good color change to pale yellow. Don't let it ripe all the way. I used to eat them when it was still little giving and not became completely yellow. Its like yellow and green mixed together and still little giving. It is supposed to be the right way to ripen this variety. I also, tried the Indian way, where I harvested my fruits mature green and waited for the color change. The eating quality of this fruit completely, depends on when you harvest(has to be in maturity. "when to pick mangos" That would be another topic) and how long and how you ripen this Mallika.
In India, it is a different story how they ripen Mallika where they pick them mature green and put them in a worm shady place in a cardboard box or laying them on the floor on top of thick layer of hays. Camel dung theory is obsolete these days.
Some claim that it doesn't make any difference if you let it ripe on the tree. But in general, mangos need to be harvested mature green when they show the signs of maturity and develop the right "Percent Brix" specially the Indian Cultivars.
Compared to Mallika, Amrapalli is on the little dwarf side, doesn't have the lanky limbs, precocious(like pickering but it is way superior to it)),Cantaloupe melon flavor is really low which was obtained from Neelam(In Mallika the female parent is Neelam),don't get musty and sometimes don't put forth carrot flavor when it is more ripe.
Some fruit enthusiasts, mango connoisseurs claim their Mallika to be excellent. Maybe, they got lucky having high humidity, less rain and a balanced soil where they have an optimum soil conditions and the soil pH ranges between 6.0-7.0. There is no problem with micronutrient absorption specially Iron and Manganese and macro like phosphorus. In Alkaline conditions, N,K and S absorption are near ok except for P which will react with Ca and Mg in ionic level and will become less soluble. On the contrary, at acidic pH value, P ion will react with Al and Fe to form less soluble compounds.
My soil is little over 7 where I tried to correct that with peat moss and sulfur. Peat moss helps the soil hold nutrients by increasing what is called the CEC or "cation exchange capacity". Then I tried the chelated form of micronutrients until the alkalinity(high pH) went little down.
Anyways, a delicious mango must have few common attributes like signature mango flavor profile(mango flavor all the way being little resinous and/or piney, doesn't matter if it is Chinese, Indochinese or a south east Asian variety), very good shelf life, very good texture (fiber less and creamy would be appreciated),good color inside and outside, high TSS%(may balance out with any tartness; super sweetness may not be a denominator where there are other characteristics in the flavor spectrum). One should not mind if the specimen has been enhanced with coconut, citrus, melon,
and peach flavor.
I do understand, that Mallika falls under these broad spectrum of flavor profiles in its native environment(India). Unfortunately, due to the conditions in western hemisphere(soil, humidity and rain) it turned into a mediocre mango where(for those who've taste tested these two cultivars in both parts of the world) Amrapalli(small to medium sized) a little bit better in SoFL conditions retaining 60-70% of its original flavors compared to the Indian version.