It’s summer and I’m in the wrong country to eat mangoes, because the prices for this fruit is ridiculous in Japan. However, I was in the right country for it for many years, and that’s Pakistan. This post is about the variety of delicious mangoes I came across in Lahore, Pakistan.
Varieties, Tastes and Sizes
There are around five types of mangoes you can find there regularly, and they are Sindhri, Chaunsa, Langra, Dusehri and Anwar Ratol (Note: Spelling varies for the last two.) What’s common in the tastes of all mangoes is that they have a balance of sweetness and tanginess, and this balance varies in each species. For example, I find the Sindhri to be more tasteful than Chaunsa because its tanginess is more pronounced, making a clear difference between the two that look almost identical.
Meanwhile, Langra mangoes also have a sweet and tangy flavor, albeit with a slight sense of tartness. Dusehri mangoes are generally milder in tanginess and tartness compared to Langra. Anwar Ratol mangoes are exceptionally sweet and almost creamy.





As for the sizes, Sindhri and Chaunsa are roughly the same while Dusehri, Langra, Anwar Ratol and Saroli are noticeably smaller.
How to eat – Pakistan style
During my stay in the mangoland, folks taught me how to eat the fruit the right way. You cut off the sides of the mango to produce fillet-like pieces, and then use your upper teeth to scrape off the meat of the piece from its skin. Like this:

Prices
As of July 2024, mangoes are sold for roughly Rs. 200 – Rs. 300 per kilogram in supermarkets like Metro Cash & Carry and Carrefour. This is roughly $0.70 – $1.00 (Are you shocked?) The cheapest of the five types mentioned here is the Dusehri, while the most expensive is the Sindhri.

They’ll be even cheaper if you buy them at street vendors, by the way, and there’re a lot of veggie/fruit shops operating as a street-side stand at the busy corners of any major city.


Mongo Pickles
Mangoes are also made into pickles in Pakistan (yes, they produce so much of them they can’t help it) and they are super yummy. It’s a must-have’s for any rice dishes like biryani and pulao.

To make mango pickles, you chop up the fruits in bite-size, mix them with salt and spices, sun-dry them for a few days, douse them with mustard oil and leave them in an air-tight jar for a few more days. They typically use unripe mangoes for pickling, and use a special tool for cutting them. The seed inside isn’t removed before pickling, so you remove it from the piece when you eat it (kind of like how you remove bones from cooked fish.)
If you have easy access to mangoes where you live, please share your experiences with me in the comments. Thanks for reading.





























