Authentic Mango Murabba Recipe – Saffron, Cardamom & Cloves

Last Updated on 6 months ago by Neha Deshmukh

Authentic Mango Murabba Recipe – Saffron, Cardamom & Cloves

Okay, let’s be real. Is there anything that screams ‘summer’ quite like the sweet, tangy taste of mangoes? I remember my grandmother making this Mango Murabba every year when mangoes were in season, and the whole house would smell incredible! It’s a little bit of sunshine in a jar, and I’m so excited to share her recipe with you. This isn’t just any murabba; we’re adding a touch of luxury with saffron, warming cardamom, and fragrant cloves. Trust me, it’s worth the effort!

Why You’ll Love This Recipe

This Mango Murabba (mango preserve) is a delightful blend of sweet, tangy, and aromatic flavors. It’s incredibly versatile – perfect spread on toast, stirred into yogurt, or even enjoyed straight from the jar (no judgement here!). It’s a taste of India that’s surprisingly easy to make at home, and honestly, homemade always tastes better, doesn’t it? Plus, it makes a beautiful and thoughtful gift.

Ingredients

Here’s what you’ll need to create this magical murabba:

• 2 large unripe green mangoes (about 700-800g)
• 1.5 cups raw sugar (approximately 300g)
• 4-5 green cardamoms
• 1-2 cloves
• 12-15 saffron strands

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Raw Sugar: I highly recommend using raw sugar (also known as unrefined sugar). It adds a lovely depth of flavor that regular white sugar just can’t match. It also gives the murabba a beautiful amber color.
• Green Mangoes: You absolutely need unripe, green mangoes for this recipe. They have the perfect tartness and firm texture that softens beautifully during cooking. Look for mangoes that are hard to the touch.
• Aromatic Spices: Cardamom and cloves are classic murabba spices, adding warmth and fragrance. Don’t skimp on the saffron – it adds a beautiful color and a subtle, luxurious flavor. Some families also add a pinch of nutmeg or a tiny piece of cinnamon. Regional variations are common, so feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, rinse, peel, and grate the raw mangoes into shreds. This is easiest with a box grater.
2. Next, crush the cardamoms and cloves into a fine powder using a mortar and pestle. A spice grinder works too, if you have one!
3. Now, combine the grated mangoes and sugar in a heavy-bottomed pan. Give it a good mix to ensure the mangoes are evenly coated.
4. Cook the mixture on low heat, stirring frequently, until the sugar dissolves and the syrup starts to thicken. This takes patience, so don’t rush it!
5. Keep simmering, stirring often, until the syrup reaches a jam-like consistency – what we call the ‘2-string stage’ (more on that in the FAQs!).
6. Once it’s at the right consistency, add the crushed cardamom, cloves, and saffron strands. Mix thoroughly to distribute the spices evenly.
7. Turn off the heat and allow the murabba to cool completely before transferring it to a sterilized jar.
8. Finally, store it in an airtight container. Refrigerating it will extend its shelf life.

Expert Tips

• Sterilize your jars! This is crucial for preventing mold and ensuring your murabba lasts. Boil the jars and lids in water for 10 minutes.
• Low and slow is the way to go. Cooking on low heat prevents burning and ensures the mangoes cook evenly.
• Don’t stop stirring! Regular stirring prevents sticking and ensures the sugar dissolves properly.

Variations

Want to make this murabba your own? Here are a few ideas:

• Vegan Adaptation: Simply ensure your sugar source is vegan-friendly. Some refined sugars are processed using bone char.
• Spice Level: If you love a bit more warmth, add an extra clove or two. My friend, Priya, always adds a tiny pinch of cayenne pepper for a subtle kick!
• Festival Adaptations: This murabba makes a wonderful gift during festive seasons like Diwali or Eid. Package it in pretty jars with a ribbon and a handwritten label.
• Sugar Level: Adjust the amount of sugar to your liking. Start with 1.5 cups and add more if you prefer a sweeter murabba.

Serving Suggestions

Okay, this is the fun part! Here are a few ways to enjoy your homemade Mango Murabba:

• Spread it on toast or scones for a delightful breakfast.
• Stir a spoonful into your yogurt for a sweet and tangy treat.
• Serve it with cheese and crackers for a unique appetizer.
• Use it as a filling for pastries or cakes.
• Or, just enjoy it straight from the jar – we won’t tell!

Storage Instructions

Proper storage is key to enjoying your murabba for longer.

• Store in an airtight container in a cool, dark place.
• Refrigeration will significantly extend its shelf life – up to 6 months!
• Always use a clean spoon when scooping out the murabba to prevent contamination.

FAQs

Got questions? I’ve got answers!

• What is the ‘2-string stage’ and how do I check for it? The ‘2-string stage’ is the consistency you want for murabba. Take a small drop of the syrup between your thumb and forefinger. If it forms two strings when you separate your fingers, it’s ready!
• Can I use jaggery instead of sugar? Yes, you can! Jaggery will give the murabba a deeper, more caramel-like flavor. You may need to adjust the quantity slightly, as jaggery is less sweet than sugar.
• What type of mangoes are best for murabba? Totapuri, Rajapuri, or any other firm, tart, green mango variety works well. Avoid using ripe or fibrous mangoes.
• How long does mango murabba last? Properly stored, mango murabba can last for up to 6 months in the refrigerator.
• Can I add lemon juice for extra preservation? While not traditional, a teaspoon of lemon juice can help with preservation. However, it will slightly alter the flavor.

Enjoy making this delicious Mango Murabba! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!