Preserve mangoes like this to enjoy them throughout the year

Who doesn’t love gorging on mangoes, but what if we tell you that now you can preserve sweet, tangy and delicious mangoes in a bottle and relish them throughout the year.

Well, if you are a mango maniac, then you would relate to the love of sweet mangoes and how our grandmothers created various recipes using this seasonal fruit. Here’s a traditional Mango Murabba recipe, which is a perfect way to preserve and enjoy the goodness of mangoes for a long time. We often associate the word Murabba with Amla Murabba, but did you know there’s a traditional way of making Murabba with fresh mangoes? So, roll up your sleeves and try this delicious and sweet Murabba at home.

For most of us this word ‘Murabba’ evokes nostalgia and this is because it was that one sweet treat, which our elders allowed us to enjoy without any restriction and the only reason was its health quotient. But do you know the word ‘Murabba’ is basically an Arabic word, which defines preserving fruits, berries and certain veggies by adding species, sugar to retain their nutrition for a long period of time. This traditional way of preparation hails from South Caucasus, Middle East, Central Asia, and South Asia.

To begin with this recipe, wash the 3 large ripe/unripe mangoes depending on the preference. If you are taking ripe mangoes make sure they are firm so that they can be grated nicely.

Soak the mangoes in water with a dash of salt for 15-20 minutes.

Next, drain the water and peel the mangoes. Finely grate the mangoes and keep them aside.

Take 5 cardamom pods, 1/2 teaspoon fennel seeds and 2 cloves, crush them together.

Take a pan over low flame, add grated mango along with 1 1/2 cup sugar. You can also use jaggery in this recipe to make it healthy.

Keep mixing and stirring over low flame, make sure the mixture does not stick to the bottom.

Next, the sugar will melt and the mangoes will release water, which will together make a watery mix. Keep stirring and add masala mixture.

Once the mango mixture turns thick and has a jelly-like consistency. Turn off the flame and add saffron strands. Mix it well and allow the mixture to cool. Transfer to a glass jar and enjoy.

If you love adding spices: you can also add grated ginger juliennes. Your Mango Murabba is ready to relish!