Chausa
Also known as: Samar Bahisht Chaunsa, Chousa, Chaunsa, Khajri, Samar Bahisht
🛡️ Common Susceptibilities
Typical diseases and disorders affecting this variety:
Detect these early using our Plant Guard AI.
About Chausa
Originating from Sandila in Hardoi district, Uttar Pradesh, Chausa is a legendary late-season mango variety. It gained wide historical prominence under the patronage of Afghan Emperor Sher Shah Suri, who named the variety 'Samar Bahisht' (Fruit of Paradise) after defeating Mughal Emperor Humayun at Chausa in 1539. Today, it is widely grown across Northern India, representing one of the most commercially successful and highly sought-after monsoon delicacies.
Physically, the Chausa features a medium-to-large oval shape with a smooth, thin skin that turns yellow-to-golden as it ripens, often retaining a greenish-yellow shoulder. Its flesh is soft, deep pale-yellow, and heavily loaded with nectar. Total Soluble Solids (TSS) regularly exceed 20° to 22° Brix, placing it in the highest tier of natural sweetness. Its musky fragrance is highly potent and can easily fill a room.
The Chausa season is late, typically starting in June, peaking in July, and extending into August. Because of its extremely juicy and soft consistency, it is widely consumed as a 'sucking mango'—by gently squeezing the fruit to loosen the pulp, puncturing the stalk area, and drinking the rich syrup directly. It holds decent post-harvest durability, with a room-temperature shelf life of 5 to 7 days.
To distinguish Chausa from other varieties, look for its late availability and greenish-yellow tint. When buying, select firm fruits with sweet stem aromas. For more northern variety guides or disease identification, explore our Mango Identifier Hub, or view profiles on Dasheri, Langra, and Amrapali.
Taste & Sensory Profile
Intensely sweet and syrup-like with rich honeyed flavor and a subtle wild berry undertone
Extremely strong, sweet, and heavily musky
Very soft, highly juicy, and melting with minimal fiber
Minimal
🔑 Authentication Markers
How to tell if it's a genuine Chausa:
- ✓ Greenish-yellow tint when fully ripe
- ✓ Intense sweet honeyed-musk syrupiness
- ✓ Late monsoon season (July-August)
Seasonal Availability
Regional Presence
Best Uses
Comparison with Similar Varieties
| Variety | Similarity | Key Differences |
|---|---|---|
| Dasheri | High | Dasheri is mid-season and has an elongated shape; Chausa is late-season, juicier, and sweeter. |
| Langra | Medium | Langra stays bright green and has a sweet-sour tang; Chausa turns yellow and is pure honey-sweet. |
Chausa is easily distinguished by its timing and juiciness. While Dasheri and Langra are firmer and dominate the early-to-mid summer, Chausa takes over the monsoon in July and August. It is much softer, yielding liquid-like sweet syrup that makes it the ultimate sucking mango of North India.
Similar Varieties
These varieties might look similar but have distinct characteristics:
Heritage & Cultural Significance
Directly associated with the royal kitchens of Northern Indian Nawabs and Emperors. Sher Shah Suri was so enchanted by its flavor that he ordered its extensive propagation across his empire.
Chausa remains a symbol of North Indian hospitality, celebrated in classical Urdu poetry and gifted as a premium token of friendship during the monsoon rains.
Frequently Asked Questions
🩺 Safety & Quality Inspection Guide
Quick reference for identifying common healthy vs. problematic conditions:
Pro Tip: Surface spots like Anthracnose are often harmless to the fruit inside, while Bacterial Canker or Stem-end Rot usually require discarding the fruit.
🛡️ Chemical Ripening Check
Ensure your Chausa mango is naturally ripened. Use Food Guard to detect Calcium Carbide and other chemical ripeners.