Five ways to use dried mango in your kitchen
Dried mango is usually eaten straight from the bag. Single-variety Pakistani mango deserves a little more ceremony: its sweetness and perfume make it a genuinely useful ingredient.
1. The cheese board
White Chaunsa with an aged cheddar, pecorino or manchego. The floral sweetness cuts through the richness. Lay a few pieces beside the cheese, as you would quince paste or a fig.
2. Morning labneh
Chop Anwar Ratol finely and stir it into labneh or thick yoghurt with a pinch of cardamom and a few drops of rose water. Serve with warm flatbread.
3. The salad finish
Tear Sindhri over watercress, walnuts and goat’s cheese in place of dried cranberries. Its brightness lifts the whole plate.
4. Saffron rice
Fold roughly chopped White Chaunsa through pilau or saffron rice just before serving. The warmth softens the mango and releases its perfume.
5. With dark chocolate
Two or three pieces of Anwar Ratol beside a square of 70–85% dark chocolate. Bitter against caramel: an end to a meal that guests remember.
Guide to Pakistani mango varieties: names, seasons and types →
