Desi mangoes
"Mango" is one of the words people type into our shop search more than almost any other, and anyone who has eaten a ripe chaunsa knows why. Desi mangoes from Pakistan, India and Bangladesh… 4 Products
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Desi mangoes
"Mango" is one of the words people type into our shop search more than almost any other, and anyone who has eaten a ripe chaunsa knows why. Desi mangoes from Pakistan, India and Bangladesh are juicier, less fibrous and far more fragrant than the varieties most German supermarkets carry. They're strictly seasonal, mostly over the summer, and which varieties we have depends on the harvest and what arrives.
When they're in season you may find honey mangoes and chaunsa or sindhri from Pakistan alongside Bengali favourites such as langra, fazli (also called maldai aam), haribhanga and amrapali, usually in boxes of three to five or as single fruit. Fresh green mango, the hard sour kind, is meant for aam bhorta, chutney and homemade achar.
Out of season, a tin of mango pulp keeps the lassi flowing. Guava, lychee, sofeda and other fruit are in our fruit and vegetables range, and Bengali mango lovers will find plenty more under Bengali groceries.
Ripeness and storage
- Trust your nose: many desi varieties such as langra and fazli stay greenish even when ripe. Look for a sweet scent near the stalk and a slight give when you press gently.
- Ripen at home: keep firm fruit at room temperature wrapped in newspaper or a paper bag, out of direct sun.
- Chill only when ripe: once soft, they'll hold for a few more days in the fridge; let them warm up a little before eating.
- Chaunsa the traditional way: knead the whole fruit until soft, nip off the top and suck out the juice.
For aam bhorta, peel and grate a green mango and mix it with mustard oil, salt, green chilli and a little sugar. In Pakistani kitchens, unripe kachi kairi often becomes a tangy chutney.
Frequently asked questions
When are chaunsa and other desi mangoes available?
Desi mangoes are seasonal and mostly arrive in summer, with each variety appearing at a different time depending on the harvest. Chaunsa tends to be one of the later ones. Check the online shop or our Dresden store for what's in right now.
What's the difference between langra and fazli mangoes?
Langra is medium-sized, stays green when ripe and has an intense sweetness with a slight tang. Fazli is much larger and longer, with a milder flavour. Both are much loved in Bengal and Bihar.
Do you ship fresh mangoes?
Yes, in season you can order mangoes online and they travel with GLS like the rest of your order. As they're fresh fruit, unpack them straight away and let any firm ones ripen at room temperature.
What are green mangoes used for?
Unripe green mangoes are sour and crunchy. They go into achar, chutney, dal, fish curry and Bengali aam bhorta. Dried and ground, they become amchur, which gives dishes a fruity sourness.