Fajri Mango
Fajri is a traditional Pakistani mango variety valued for its versatility. It is one of the few varieties that is excellent both raw (for pickle and chutney) and ripe (for eating). The name ’Began Phali’ refers to its elongated, slightly curved shape. Fajri is a workhorse variety — less glamorous than Chaunsa or Sindhri, but essential to Pakistani mango culture.
Brix (Sweetness)
14-16 (raw), 17-19 (ripe)
Weight
200-300g
Season
June
Fiber
Medium
Key Facts
Sub-Types
Punjab Fajri (larger, sweeter), Sindh Fajri (smaller, more sour — better for pickle).
Best For
Mango pickle (achaar) when raw, eating when ripe, cooking, chutneys
Fun Fact
Fajri is the mango your grandmother used for achaar. In orchard management, early-season Fajri fruits that are thinned from trees to improve remaining fruit quality are used for pickle — zero waste.
Frequently Asked Questions
Is Fajri good for mango pickle?
Yes — Fajri (especially when raw/green) is one of the best varieties for traditional Pakistani mango pickle (achaar). Its firm flesh, intense tartness, and good size make it ideal for cutting into pieces that hold their shape during the pickling process.
Can you eat Fajri ripe?
Yes, ripe Fajri is sweet and pleasant, though less sweet and complex than premium varieties like Chaunsa or Sindhri. It has moderate fiber. Ripe Fajri is good for everyday eating and is very affordable.
Order Fajri from MMA Farms
100% carbide-free, naturally ripened Fajri from our Multan orchards.