Overview: Chaunsa was originally cultivated in Rahim Yar Khan and Multan, but legend has it that it was given its current name by Sher Shah Suri after he defeated the Mughal Emperor Humayun at Chausa, a district in Bihar, India. Mausami Chaunsa is an early variety of Chaunsa mango and is less sweeter.
Peak Availability: July – August
Shape and Size: White Chaunsa is a medium-large sized mango, usually measuring around 5-6 inches in length. They have an oblong or ovate shape, with a slight curve and a distinct beak-like tip.
Aroma: White Chaunsa has a sweet aroma but not as strong as the Chaunsa. The aroma intensifies as the mangoes ripen.
Texture: The flesh of White Chaunsa mangoes is fibrous and juicy. It is a light yellow-whitish in color, and has a tender, melting texture when eaten.
Flavor: White Chaunsa is sweet and rich in flavor. They have a high sugar content and a distinct tropical taste, with notes of honey, apricot, and citrus. The flavor is often described as luscious, aromatic, and highly enjoyable.
Color: The skin of White Chaunsa mangoes is thicker than Mausami Chaunsa with white dotted pattern, and typically turns from green to yellow as it ripens. When fully ripe, the skin may develop small patches of golden or orange blush.
How to eat: White Chaunsa is usually eaten fresh as a sweet and juicy snack. The most desi way to enjoy is to cut the mango in long slices.
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