Mango! History and Varieties in Pakistan

The King, Mango

In the 19th century Mirza Ghalib, the great Urdu/Persian poet, immortalized the mango in his beautiful verses, describing it as the “king of fruits” and extolling qualities such as its exotic aroma and its honey-sweetness. It shines at every feast, for rich or the poor alike.
Mangoes are not only Pakistan’s national fruit, but they are also part of the culture, a networking tool, an instrument of social bonding, and a diplomatic emissary worthy of being gifted to dignitaries all over the world.

At this time of the year, the renowned Chaunsa variety has arrived in the Kingdom, following on from the Sindhari, which ripens earlier. They are just two of 1595 known varieties of mangoes known. Other commercially produced varieties in Pakistan include Langra, Dasehri, Anwar Ratool, Samar Bahisht, and Desi.

All hail the KING! The arrival of summer in Pakistan also translates into mango season. After all, we are now the fourth-largest producer of mangoes in the world with more than 400 varieties. While summers are usually all about fruits, mangoes have a special place reserved for them in the hearts of Pakistanis everywhere. The heavenly fruit can be great as raw in salads, chopped into desserts, pureed into beverages like smoothies and mango lassi, and even pickled into the typical aam ka achaar or shredded mango murabba.

The history of mangoes dates back over a thousand years. Aside from being the most delicious fruit, every part of mango including the fruit itself, its skin, leaves, the bark of the tree, and even the pit is useful as a health remedy in one form or another.

TYPES OF MANGOES

Among the 400 varieties of mangoes in Pakistan, only 25 to 30 are grown on a commercial scale. Some of the most popular types of mangoes grown in Pakistan include:

1. Langra
2. Chaunsa
3. Anwer Ratool
4. Sindhri
5. Dussehri

LANGRA

The mango was most probably first cultivated in Varanasi, India. Since the owner of the tree had, unfortunately, some problems with his legs, the mango came to be known as “Langra.” Langra maintains its green color even after it’s ripe, while other mangoes change into a yellow-reddish color. Langara's flesh is fiber-less, yellowish-brown, and has a strong smell when ripe. The distinctive feature of Langra is that it is medium-sized, naturally very sugary, soft, and the seed is small and oval. It usually hits markets in mid-July to August.

CHAUNSA

This mango originated from Rahim Yar Khan and Multan. Muslim Suri Emperor, Sher Shah Suri named it “Chaunsa”. The Chaunsa mango of Pakistan is one of the most loved types of mangoes across the world. It is an exceptionally juicy, deliciously soft mango with a wonderful fragrance, minimum fiber, and succulent flesh. Chaunsa has quite a thick stone. And the flesh is reasonably light yellow. Its ripening season is June-August, and it keeps on delighting until late September.

While the Chaunsa is considered by many to be the best mango, any Pakistani variety tastes sublime. It is also a very versatile fruit. Eaten with a paratha, it makes for a complete meal. A mango lassi (curd shake) in the morning provides an energy boost that will help to see you through the day. A mango salad for lunch and another lassi in place of afternoon tea will pep you up if you start to flag. Mangoes are also used to make ice-cream, squashes, juices, chutneys, pickles, puree, and are sold sliced in syrup.

ANWAR RATOOL

The mango owes its existence to Anwar-ul-Haq, a man who first cultivated it in a village named Rataul near Baghpat district in Uttar Pradesh, India. As of now, Anwar Ratool or Anwar Ratol is extensively are in the Punjab province of Pakistan. The mango contains rich flavor all over the world.  It has a delightful and distinctive taste. Its peak season is from mid-July to August.

SINDHRI MANGO

Sindhri is a leading variety of mango from Sindh with its origins in Mir Pur Khas. A large, oval-shaped mango which is extremely sugary, low in fiber, and highly aromatic. For many, Sindhri mango is the epitome of taste and texture in mangoes.

DUSSEHRI

Dussehri traces its roots back to the gardens of the Nawab of Lucknow in the 18th century. Mouth-watering and lip-smacking, the mango has the juiciest and sweet pulp with an exquisite taste and delightful aroma. For instance, you can soften the mango by pressing it lightly with your fingertips beforehand. The sweet syrup leaves you wanting more even after having 2 or 3 in one go.

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References:
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