Pakistani Mangoes Overview
There are fruits, and then there are mangoes. Ask anyone from Pakistan what the true king of fruits is, and you’ll hear the same answer: aam. Pakistani mangoes aren’t just food; they are an emotion, a cultural symbol, and for many, a taste of home.
Pakistan produces some of the sweetest, juiciest mangoes in the world, with a reputation that stretches from the orchards of Multan to dining tables in London, Dubai, and New York. Each summer, millions of crates leave the fertile plains of Punjab and Sindh, destined for families abroad eagerly waiting to break open their first box of the season.
I still remember eating Pakistani mangoes as a child. At the time, I was too young to know that it was even a Pakistani mango. We used to eat a variety throughout summer and all I knew is that it was mango season and mum always used to bring mangoes out after dinner for dessert. I knew there were different varieties, but assumed they all just came from the same place!
Over the years of eating mangoes, I’ve finally learnt to associate the memory of a very special taste with legendary Chaunsa mangoes. The fragrance always hits you before you cut them open - honeyed, floral, intoxicating. When you scoop out a slice, it melts in the mouth like custard. Sweet but not cloying, smooth but with character. That bite alone explained why both Pakistanis and Indians abroad will pay anything to get their hands on these fruits.
This guide explores what makes Pakistani mangoes so special - from varieties and seasonality to taste, traditions, and nutrition. Looking to learn more? Explore our full range of Pakistani mangoes available this season.
How Many Types of Pakistani Mangoes Are There?
Pakistan grows over 100 mango varieties, though only around a dozen are widely cultivated and exported. Each variety has its own character - some smooth and creamy, others fibrous and tangy, each beloved by different regions and families.
The Most Famous Varieties
- Sindhri - The “Pakistani Queen of Mangoes.” Sindhri mangoes are large, golden, and fragrant with a smooth texture. Early-season variety, often the first to arrive in May.
- Chaunsa - The undisputed star. Small to medium, but explosively sweet, juicy, and aromatic. Chaunsa comes in different types (white, black, sweet). Usually peaks in July-August.
- Anwar Ratol – Small but mighty. Intensely sweet, rich in flavour, and often considered a connoisseur’s choice.
- Langra – Green-skinned even when ripe, with a unique tangy-sweet balance. Cult favourite with strong character.
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Dussehri – Smooth and delicately sweet, eaten both in Pakistan and across northern India.
Lesser-Known Varieties
- White Chaunsa – A paler cousin of the Chaunsa with a subtler sweetness.
- Fajri – Larger and less sweet, but with a long shelf life, making it a favourite for exports.
- Shan-e-Khuda – Literally “Glory of God,” one of the largest varieties with a bold flavour.
- Saroli – Small, fibrous, and tangy, often used in pickles and preserves.
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Neelum – An aromatic, mid-season mango often enjoyed in Punjab.
From personal tasting, my ranking would be:
1. Chaunsa, 2. Anwar Ratol, 3. Sindhri, 4. Langra, 5. Dussehri.
Chaunsa’s custard-like texture and perfume make it my go-to, but Anwar Ratol’s punchy sweetness always surprises people during tastings.
What Makes Pakistani Mangoes So Special?
Climate and Soil
Mangoes need heat, sun, and rich soil. Pakistan offers all three. The Indus River basin provides fertile alluvial soil, while long, hot summers give the fruit time to ripen naturally. Unlike some supermarket mangoes picked green and artificially ripened, Pakistani mangoes usually ripen on the tree before being harvested.
Taste Profile
Pakistani mangoes are:
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Juicier than many Indian varieties.
- More perfumed, with floral undertones.
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Naturally sweeter, with little to no acidity.
When I’ve done side-by-side tastings, Alphonso (India’s famous export) often comes across as rich and buttery, but Pakistani Chaunsa is lighter, juicier, and more refreshing. Customers I’ve shared them with often say: “It tastes like sunshine in fruit form.”
Pakistani Mango Season and Availability
The season is short but glorious.
- Early Varieties (May–June): Sindhri, Dussehri
- Mid Varieties (June–July): Anwar Ratol, Langra
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Late Varieties (July–September): Chaunsa, White Chaunsa, Fajri
Peak season is May to September, though exact timings depend on weather. In the UK, I usually see the first Sindhri arrivals in early June, followed by Anwar Ratol mid-month, and then the much-anticipated Chaunsa crates by July.
Where Are Pakistani Mangoes Grown?
Mango orchards stretch across Punjab and Sindh, two provinces blessed with fertile soils and searing summers.
- Punjab (Multan, Rahim Yar Khan, Bahawalpur): Famous for Chaunsa, Anwar Ratol, Langra. Punjab mangoes are often more perfumed.
- Sindh (Mirpur Khas, Tando Allahyar): Known for Sindhri, which thrives in its hot, dry climate.
A supplier once told me: “In Sindh, we get mangoes so big you need both hands to hold one. In Multan, it’s about fragrance - you can smell the orchards before you see them.”
Pakistani Mango Nutrition & Health
Calories in Pakistani Mangoes
On average, 100g of mango flesh contains about 60 calories. A medium Pakistani mango (250–300g edible portion) provides ~150–180 calories.
Nutritional benefits:
- Vitamin C (boosts immunity, collagen production)
- Fibre (aids digestion)
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Antioxidants (mangiferin, beta-carotene for skin and eye health)
When customers ask about calories, I like to remind them that everything is a choice! Yes, mangoes are sweet, but they’re also far healthier than processed desserts because of all the additional micronutrients contained within. So if you’re going to treat yourself, choose wisely… Choose mangoes!
How to Ripen and Cut Pakistani Mangoes
Ripening at Home
- Keep mangoes at room temperature, ideally in a paper bag.
- Avoid the fridge until ripe - cold halts the ripening process.
- Once soft and fragrant, refrigerate to extend freshness.
I usually find that Chaunsas ripen within 2–3 days of arriving in the UK.
Cutting Methods
- Hedgehog Method: Slice the mango cheeks, score into cubes, and flip.
- Traditional Method: Slice both cheeks, scoop with a spoon.
Growing up, I learned the “suck method”: slice the top, squeeze the mango, and drink the juice and pulp straight from the fruit - messy, but unforgettable!
Final Thoughts on Pakistani Mangoes
Pakistani mangoes aren’t just fruit - they’re heritage. They mark the rhythm of summer, bring families together, and carry the scent of home across continents. From the golden Sindhri to the beloved Chaunsa, each variety tells a story of land, climate, and culture.
Whether you’re tasting them for the first time or reconnecting with childhood memories, one thing is certain: there is nothing quite like a Pakistani mango.