Sidhri Mangoes of Muzaffargarh is one of the most delicious and pulpy varieties of mangoes. It is famous for its juicy content and large size. Being aromatic and buttery texture, they have a specialty for making milk shakes. Due to their size, taste, and texture, Sidhri Mangoes are popular in the export market.

For artificial and quick ripening, we don’t use any chemicals or carbides, as these are not good for human health. After harvesting, we wrap them in newspaper, pack them in boxes, and wait for the natural period of 5-6 days to be ripened at room temperature. The enclosed space traps the ethylene gas released by the mangoes, speeding up the ripening process.

How to Ripen the Sindhri Mangoes?

When you receive the parcel box, open it and check all the mangoes. Gently press one by one with your thumb. If the skin is hard and dark green, they’re not ripe yet.

Just put them back in the box, wrap in newspaper, and cover them with a warm cloth. Check them daily to ensure they don’t overripen or develop mold. If the skin feels soft, they’re ripe, even if they’re still greenish. Once they’re ripe, you’ll feel a sweet fruity aroma.

Now, take the mangoes out and store them in the fridge. Enjoy your chilled Thandy Thaar mangoes with a glass of Doodh ki Kachi Lassi.