Chaunsa Mango
Chaunsa is one of my favourite mangoes. It’s the perfect amount of sweet. The best way to eat it is whole, by squeezing the pulp from the peel and seed.
– Astha, Delhi
What is it?
Chaunsa mangoes are oblong in shape and are medium to large in size. When ripe, Chaunsa mangoes are golden yellow in colour. The peel of the mango is smooth, thin, and easy to peel. The fruit is prized for being sweet and aromatic. It also has a low fibre content, making the flesh smooth to eat. The colour of the flesh ranges from deep yellow to orange, and the pulp is very juicy.
What other names does it have?
Botanical Name: Mangifera indica ‘Chaunsa’
Regional Names: Chaunsa (Pan-India); Ghazipuriya (Ghazipur)
When is it in season?
Where is it found?
Chaunsa mangoes are primarily grown in the states of Bihar and Uttar Pradesh, as well as Pakistan’s Punjab province. These mangoes thrive in tropical and subtropical climates with warm temperatures between 22°C and 35°C. High heat and long, sunny days are essential for the mangoes’ natural ripening process. This tree prefers fertile, well-drained, sandy, and loamy soil.
What is its history/cultural significance?
The Chaunsa mango derives its name from the 16th-century ruler Sher Shah Suri who named his favourite mango “Chaunsa” to commemorate his victory over Humayun in the Battle of Chaunsa (Bihar). The mango is also sometimes known as Ghazipuriya, as it was initially cultivated on a large scale in Ghazipur, Uttar Pradesh. With rising temperatures and climate change, the growth and yield of Chaunsa mangoes have been declining. Heatwaves adversely affect the flowering and pollen of the tree, even causing the fruit to drop prematurely.
How can you use it?
Ripe chaunsa mango is best enjoyed fresh. The fruit can be chilled slightly, and the flesh cut into cubes, or eaten directly with a spoon. To eat the mango in a traditional way, roll the fruit between your palms until it is softened and squishy. The tip of the mango can be bitten off, and the pulp sucked directly. For other applications, mango pulp can be blended to make smoothies and a range of desserts. Cut fruit can be used for salads, paired with meat and seafood, or turned into a sweet and savoury curry.
What states can I find it in?
What parts of the plant are edible?
Flesh, fruit peels
Is it nutritious?
Mangoes are a good source of Vitamin C, although the content decreases as the mango ripens. The flesh and peels of mangoes contain flavonoids, carotenoids, and amino acids. Mangoes also contain minerals like potassium, magnesium, and phosphorus. Mango peels contain a higher concentration of minerals compared to the pulp.
How do you store it?
Unripe mangoes should be stored in a cool, dry, and well-ventilated place. Place the mangoes separately from one another and avoid stacking as it may cause the fruits to bruise. Check on the mangoes daily, and rotate them for even ripening. Once the mangoes are ripe, they can be consumed immediately or transferred to the refrigerator, where they will stay fresh for about 5-7 days. For longer storage, peel and cut the mangoes into cubes, or turn them into a puree. This can be frozen for up to 6 months.
Stories
Fostering Sweetness Beyond Borders: Indo-Pak Mango Diplomacy by Rohini Singh, The Friday Times
This article recounts the journey of a Chaunsa sapling from Pakistan into India, as a symbol of hope and friendship.
Recipes
Mango Basque Cheesecake Recipe by Hussain Butt
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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