chaunsa, sindhri, anwar ratol — the only pakistani cultivars peti will ever ship in slice form. each one peaks for a few weeks. miss the window, wait a year.
say their names yaar ↓
Pakistan is the world's fifth-largest mango producer. The global dried-mango market is worth $1.2 billion. Look at any US shelf: Philippine, Thai, Mexican. Zero Pakistani brands. That's not a gap. That's a brave silence we're done respecting.
Pakistani mangoes test 22-28% natural sugar at the source. The Thai Nam Dok Mai standard is 17-20%. So a Sindh-grown Sindhri is roughly 40% sweeter than the mango on your office snack shelf — and we haven't added a single grain of sugar. Multan dust, Sindh sun, monsoon delay — the season your nani called a few weeks before it arrived. Hot Punjab summer, the Indus delta soil, the August monsoon transition: that's the specific terroir. You can't grow this in Florida. You can't grow it in Mexico. The orchards are in Multan, Mirpur Khas, Faisalabad. The peti is the wooden crate they ship in. We named the brand after the crate.
terroir is a real word yaar.
← the whole season. three windows. that's it.
early-to-mid june. mirpur khas, tando allahyar. the season opener.
the multan belt. khanewal, mian channu, rahim yar khan. the flagship harvest.
late august. faisalabad, greater punjab. the connoisseur's window.
white-fleshed. firm. 26-28% natural sugar. peak july. peti's launch flagship.
Chaunsa comes from the Multan belt: Khanewal, Mian Channu, Rahim Yar Khan. Hot dry air, deep alluvial soil, a monsoon that arrives late enough to set sugar without splitting the fruit. The orchards are old. The families running them are older. The pickers know what a ripe Chaunsa sounds like when you flick it.
The flesh is white, fiberless, and firm enough to hold its shape when sliced thin to about 3mm. That's the whole reason a dried-slice format works for Chaunsa and doesn't work for half the other cultivars on earth — the slab survives the drying process without collapsing into a sticky chewy mess. Most commodity dried mangoes need added sugar to hold their structure. Chaunsa doesn't. The fruit holds itself together.
Sweetness numbers are the part nobody believes until they taste it. 26-28% natural sugar (Brix). That's sweeter than fresh pineapple. Sweeter than Thai Nam Dok Mai. Sweeter than every commodity dried mango on a US shelf. The "no added sugar" claim isn't a marketing concession. It's the whole point. Adding sugar to a Chaunsa is an insult to the fruit and to the people who grew it.
We launch with Chaunsa for three reasons. The firmness gives us clean slice geometry — no powder, no broken shards in the bottom of the pouch. The natural sugar gives us a real, defensible no-added-sugar label. And the July peak aligns with our June 2026 ship date. Phase 1, slab-sliced, 50g pouch, one ingredient. Chaunsa mango. That's it.
the mango your nani waited a year for.
chaunsa mango. that's it.
softer flesh. honey-amber. 22-24% natural sugar. peak early june. peti's phase 2 sku.
Sindhri is the Sindh mango. Mirpur Khas and Tando Allahyar are the heartland. The fruit is large, oval, and honey-amber when ripe. If Chaunsa is the firm, sun-set Punjab mango, Sindhri is the tender, perfumed, Sindh-river mango. They are siblings, not twins.
The flesh is more tender than Chaunsa. Honey-amber, more delicate, with a flavor that runs floral before it runs sweet. It's the mango Karachi knew before the rest of us. It's the mango summer in Sindh actually tastes like. The Brix tops out around 22-24% — slightly less aggressive than Chaunsa, but the floral notes carry the perceived sweetness further on the palate. You taste it longer.
The tenderness is also the operational problem. A Sindhri slab is more fragile through the drying process. Bruising, slumping, edge-tear — all the failure modes are real if you treat it like Chaunsa. So the phase 2 spec is slightly different: thinner slabs, lower drying temperature, longer hold. It's a recognizably different process, which is why we don't ship it simultaneously with Chaunsa. We ship Chaunsa first because the process locks faster.
Sindhri opens the season — late May through early June, before Chaunsa is ready in Punjab. So when peti hits a full annual rhythm, Sindhri will be the first drop of the year. The honey one. Phase 2.
sindhri. honey, but louder.
the mango karachi knew before the rest of us.
tiny. intense. perfumed. 24-26% natural sugar. peak late august. peti's phase 3 sku — but the format is harder.
Anwar Ratol is from Faisalabad and the greater Punjab belt. The fruit is small — palm-sized, sometimes smaller. The flesh is very tender, the skin is thin, and the flavor is perfumed in a way no other mango on earth quite matches. Eating one is an event in Pakistani households. People sit down for it. People hide them from each other.
The smallness is the format problem. Anwar Ratol is too tender to slab-slice clean the way Chaunsa does. A 3mm slice of Anwar Ratol falls apart before it hits the dehydrator. So the phase 3 format is open: whole-fruit drying (each fruit becomes a single soft chewy bite), leather rolls (the flesh blended and laid into thin sheets), or something we haven't designed yet. What we will not ship: a Chaunsa-style slab pretending to be Anwar Ratol. The variety is non-negotiable. Only the shape question is open.
The flavor is what makes the format work worth solving. 24-26% natural sugar, but the perfumed notes are what people remember. It's the connoisseur's mango — the one Pakistani uncles argue about at family dinners, the one eldest cousins smuggled into US Customs bags back when you could still do that. There is no commodity Anwar Ratol on a US shelf. There is no foreign Anwar Ratol. It exists in Pakistan, in Pakistan-grown Punjab, in late August, for about three weeks.
Phase 3 is where the brand stops being a single-cultivar pouch and starts being a real seasonal line. We'll figure out the format. The flavor's the easy part.
the mango the eldest cousin smuggled into a US Customs bag once.
we'll figure out the format. the flavor's the easy part.
| variety | region | peak | sugar | texture | phase |
|---|---|---|---|---|---|
| sindhri | Sindh | early June | 22-24% | tender, honey | 2 |
| chaunsa | Punjab (Multan) | July | 26-28% | firm, fiberless | 1 — LAUNCH |
| anwar ratol | Punjab (Faisalabad) | late August | 24-26% | tiny, tender, perfumed | 3 |
your shelf has one of these. ours has all three. ↑
pakistani mangoes are 22-28% natural sugar.
that's sweeter than every commodity dried mango on a US shelf.
adding sugar to a chaunsa is an insult.
we don't. ever.
tangy. savory. dangerous.
First access when chaunsa drops in june. Then sindhri. Then anwar ratol. Free sample pack with batch one.
no spam. just mangoes.