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Mango — freeze-dried, resealable pouch

FREEZE-DRIED · MANGO

Freeze-Dried Chaunsa Mango

Aam · Mango

Peak-season Chaunsa from Multan, sliced thin. Intensely sweet because all that is left is the fruit.

  • No added sugar
  • 100% fruit
  • Pakistani fruit, dried in Lahore
  • 12-month shelf life

Made to order. This pack size is not on the shelf right now, so we freeze-dry it fresh for you after you order and dispatch it within 7 days. Pay on delivery as usual.

Cash on Delivery available · Free delivery over Rs 4,000

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PER 100g · TYPICAL VALUES

Calories
340
Sugars
62g
Fibre
9g
Vitamin A
1050µg

Ingredients: mangoes. That's it.

Typical values, not lab-verified results.

About this fruit

Freeze-dried Chaunsa mango from Multan, sliced thin at the peak of the May to August season. Chaunsa is the mango most of Pakistan waits for every summer, and freeze-drying is the only way to keep its flavour the rest of the year without sugar, syrup or heat. We slice, freeze and vacuum-dry the fruit within a day of it arriving, so the slices taste intensely of ripe mango because mango is all that is in them.

Each 100g pouch starts as roughly a kilo of fresh fruit. The slices are crisp at first bite and then chewy as they take up moisture from the mouth. One ingredient, 12 months sealed. Sindhri runs in its own weeks of the season; the pouch label says which variety is inside.

Questions people ask

Is it as sweet as fresh Chaunsa?

Sweeter per bite, because the water is gone. The sugars (62g per 100g) are the fruit's own; nothing is added.

Does it keep the fibre of fresh mango?

Yes — 9g per 100g, kept because the fruit is never heated.

Why does it cost more than dried mango from a dry-fruit shop?

Most dried mango is dehydrated with heat and often sugared or oiled. Freeze-drying takes a full day per batch and keeps the vitamin A and the flavour; you are paying for the fruit, not for sugar.

How long does an opened pouch last?

Resealed and kept dry, a few weeks. Sealed, 12 months.

How to eat it

  • Out of the pouch, with chai, instead of biscuits.
  • Crushed into mango lassi, kheer or kulfi for a flavour fresh mango cannot give in December.
  • Chopped into granola, overnight oats or trail mix.
  • Ground to powder for mango cake, cheesecake or buttercream.

Frozen at −40 °C, then dried under vacuum in our Lahore facility — no heat, no oil, no sugar. See how it's made

From the blog

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