Pakistani Chaunsa is best mango with respect to taste, color , fragrance and size.
Dried mango is processed by modern technology, completely fried through oil. Mango after drying retains its natural flavor and color, minimizes nutrient loss, and increases storage time. Ductility, sweet and sour taste, very aromatic, very easy to eat . Expiry date: 12 months from manufacturing date. Contant sugar: 5% max Moisture : 15-16% Ingredient: Mango pulp (92.9%), White contain sugar (5%max) , acidity regulator (E330).
We have premium Chaunsa from the Multan region. This is the best Chaunsa you can get from Pakistan. Packaging can come in Small (1kg), Medium (2kg), Large (3kg) and Extra Large boxes (4kg).
Pakistani Chaunsa Mangoes available in 2 kg box
Chaunsa has a Golden-Yellow color when it is soft, is almost fiberless, and has an aromatic, Pleasant, Sweet flavor, Commonly available varieties in Pakistan are Greenish-Yellow. The unique taste and richness in its flavor makes it a world wide favorite. The season for Chaunsa in Pakistan normally starts at the beginning of June and ends in the 3rd week of August. There are three known types of Chaunsa Mangoes: Honey Chaunsa, Sweet Chaunsa and White Chaunsa. White Chaunsa is considered best for export due to its longer shelf life.
Chaunsa has a Golden-Yellow color when it is soft, is almost fiberless, and has an aromatic, Pleasant, Sweet flavor, Commonly available varieties in Pakistan are Greenish-Yellow. The unique taste and richness in its flavor makes it a world wide favorite. The season for Chaunsa in Pakistan normally starts at the beginning of June and ends in the 3rd week of August. There are three known types of Chaunsa Mangoes: Honey Chaunsa, Sweet Chaunsa and White Chaunsa. White Chaunsa is considered best for export due to its longer shelf life.
Chaunsa variety of Mangoes, sweet, succulent, fleshy fresh from orchards, naturally ripened.
Maosmi Chaonsa Mangoes And Chitta (white) Chaunsa Mangoes.
PRODUCT INFO Sweet Mango is hands down the most popular fruit in Thailand. It is grown and eaten everywhere. Thai people will eat Sweet Green Mango on its own, as a snack fruit, although they usually prefer to eat unripe or bitter Mango this way. Predominantly Green Sweet Mango are used as a cooking ingredient. Sweet Mangoes are extremely healthy to eat, they contain far less sugar content than a ripe mango does, and they are also high in fibre. SEASON The peak season for this fruit remains Thailand's "hot season" between March to May.
PRODUCT INFO Thai sour mangoes, like mentioned above, are typically unripe or young mangoes. sour mangoes for their refreshing/tangy taste which usually come with a firm, crisp, crunchy texture which is very different from ripe mango. Sour mangoes can be consumed on their own, paired with seasoning/dips or turn into a dish. SEASON Sour mangoes typically, late May thru June.
Thai White Rice is the long grain type. When cooked, it has a firm texture and gives a high volume of cooked rice because of its unique cooking characteristics, Thai White Rice has long gained its popularity and has been the world staple for many decades. It is a controversial food in nutrition circles. Packaging sizes: 1kg, 5kg, 10kg, 15kg, 20kg, 50kg, bulk