Mango Murabba is a traditional Indian condiment or preserve.  It mainly consists of raw mangoes and hence is a summer special recipe. It is tangy, sweet, and gluten-free. This murabba is a preserve consisting of sugar syrup.


Summers in India are scorching and unforgivable. Mangoes are the only thing we tolerate this season for. The innumerable amount of dishes like  Mango Pickle, Aam Panna, Raw Mango Juice, Mango Milkshake, and Mango Kheer are reasons to look forward to summer.

Mango Murabba falls on that list too. Everyone loves to eat this murabba. Adults love it for the multiple flavors they experience on their taste buds. And kids love it because it is equivalent to a jam. And this should be reasons enough to try it, no?

Ingredients For Mango Murabba

If I state precisely, then this recipe only contains two main ingredients- raw mangoes and sugar. The only thing to be concerned about is the right mangoes.

Both are cooked together until you get the texture of a jam.  But of course, they are not enough to make it more happening. So we will need to add more things. Let’s see what are they.

Turmeric Powder

This ingredient will bring out a nice bright color to your dish. It will make the murabba look more enticing. However, it won’t have any effect on the flavor. Hence, I suggest you avoid adding too much.

Raw Mangoes

The base of our recipe and star ingredient as well. But be careful to choose the correct mangoes. And no, you cannot replace ripe mangoes with raw mangoes. You will not get anywhere with that.

Sugar

This ingredient does not just add sweetness to the recipe but also acts as a preservative. It is a reason that murabba lasts long and stays edible. However, you can replace it with jaggery.

Salt

Some people use this and some don’t in this recipe. But it does make the murabba tastier adding a lot of flavors. However, it is up to you to use it. Salt will also release water from the mangoes.

Cinnamon, Clove & Cumin Seeds

These spices will bring more flavors to your murabba. You will experience a little pungency, some sweetness, and a strong aroma from these. You can adjust the amount or skip to add these. Nutmeg can be an option to use instead of cinnamon.

Red Chili Powder

In the traditional way of cooking this, the red chili powder is absent. But since we are partial towards the spiciness chilies provide, we are going to add this ingredient anyways. We bet you will love it too.

Preparing Mango Murabba

First of all, you need to peel and grate the mangoes in a bowl. Add salt and turmeric to it and mix. It is better to add turmeric in the initial stages. That will help mangoes to gain turmeric’s color properly and get rid of the rawness while cooking.

Now, gradually add sugar and keep mixing it. It will start getting watery and turning into a pulp-like structure. Cook these in a heated deep vessel. You have to cook it until it gets medium-thick consistency.

Finally, add cinnamon, clove, cumin seeds, and red chili powder. Mix everything and your Murabba is ready.

Storing Mango Murabba

Even if this murabba naturally has a long shelf life, proper storage can increase furthermore. There are quite a few options for that.

The preference will be to use ceramic jars. They are also the ones used traditionally for storage purposes. It is air-tight and will keep your preserves edible for longer. Get a piece of muslin cloth or cotton cloth. Place it over the mouth and then cover it with a lid.

Secondly, glass containers are the next best option.  Avoid using plastic containers for storing this. They are not the ideal option to use here.

Tips For Mango Murabba

  • You can have murabba with anything and every time. Can have in lunch or dinner. Eat it with chapati as ketchup, rice, as a spread, or just as a dessert.
  • Safeda, Dusseri, Langda & Rajapuri raw mangoes are ideal varieties to use for this murabba.
  • You can make this Mango Murabba With Jaggery too.
  • Make a small batch in order not to tire your hands grating the mangoes.
  • Skip using red chili powder if you do not want to lose the lovely yellow color. (But you will also lose the spiciness.)