How to store fresh Pakistani mangoes in the UK

Stage 1: room-temperature counter

When the carton arrives, open it and lay the fruit out in a single layer on the kitchen counter. A flat-bottomed bowl works; a tray is better; stacking inside the closed box risks bruising.

Most fruits will ripen in 24 to 72 hours. As each fruit yields to gentle pressure, move it to the next stage. Don't move them all at once, uneven ripening is the norm and lets you spread your eating window naturally.

Stage 2: fridge

Once a fruit is ripe (yields to pressure, fragrant at the stem), move it to the fridge to slow further ripening. Storage in the main fridge compartment at 4 to 6°C gives you 3 extra days at peak flavour.

Don't refrigerate under-ripe fruit, cold permanently arrests the ripening process and leaves you with starchy mango. Only ripe fruit goes in the fridge.

Stage 3: freezer (for surplus)

If your carton is ripening faster than you can eat, freeze the surplus as pulp. Peel each fruit, slice the flesh off the stone, and blend smooth with one teaspoon of lemon juice per kilogram of pulp (the lemon prevents oxidation).

Freeze in 250g portions in zip-lock bags, flattened so they stack neatly. Frozen pulp keeps for 9 months and is the secret to year-round mango lassi, kulfi, sorbet and chutneys.

Making a single carton last two weeks

A 3kg PakMango.Com carton typically contains 6–8 large fruits (Chaunsa, Sindhri), 14–20 small fruits (Anwar Ratol) or 5–7 mid-size fruits (Dosehri, Langra). Used well, that's two weeks of mango.

Day 1 to 3: counter ripening. Day 4 to 7: eat the ripest fruits fresh. Day 8 to 10: refrigerate the remaining ripe fruits and eat as a chilled treat. Day 11 to 14: freeze the rest as pulp for lassi through autumn.

How Dosehri fits into the Pakistani mango season

The Pakistani mango season typically runs from May to August. Sindhri usually opens the year, Chaunsa carries the mid-summer window, Anwar Ratol and Dosehri overlap in mid-season, and Langra tends to close things out in August. Dosehri generally sits in the june to july window, timing varies each year with the harvest.

If you're new to Pakistani mango, the simplest plan is to try one variety at a time across the season. Availability varies by current allocation, see the current allocation on the shop before you order.

About Dosehri

Dosehri is one of several Pakistani mango varieties that PakMango.Com offers in season. It is generally associated with orchards in Rahim Yar Khan, Punjab. Precise sourcing information for the current year's allocation is confirmed on the product page and in your order confirmation.

Fresh Pakistani mango is a seasonal product. What is actually available this week is shown on the current allocation on the shop.

How ordering and delivery work

Fresh Pakistani mango consignments arrive daily during the season. Most volume goes into our UK wholesale network; direct customer orders are allocated from the freshest available daily arrival. Eligible Greater London postcodes are normally delivered locally the following calendar day, including weekend orders. Elsewhere in mainland UK, tracked courier dispatch runs Monday to Thursday only. Delivery dates are estimates, not guarantees.

Delivery is by tracked DPD across the UK. Tracking is emailed once the carton enters the courier network. Delivery dates are estimates, not guarantees, harvest, weather, flights and customs may affect timing.

For anything specific to a carton, a courier delay, a damaged box, or a question about arrival, contact support via the contact page and we will help you resolve it in line with our published shipping and refund policy.

Comparing Pakistani mango to other options

Pakistani mango varieties have their own flavour signatures, Sindhri's citrus brightness, Chaunsa's honeyed sweetness, Anwar Ratol's perfume, Dosehri's delicate honey-melon, Langra's tropical complexity. They are different from Alphonso, Ataulfo/Honey and Kent-family supermarket mangoes in taste, texture and season.

As with any imported tropical fruit, ripeness at arrival depends on how the fruit is handled through the supply chain. If perfume and full flavour matter, plan to ripen at room temperature until the fruit yields to a gentle press, then refrigerate briefly before eating.

Where to read next

For a general seasonal overview, see the Pakistani mango season guide. For variety-specific details, see the varieties pages linked at the foot of this article.

For practical questions about ordering, timing and delivery, see the delivery page and the FAQ. For anything not covered there, the contact page is the fastest route to support.