Authentic Raw Mango Murabba Recipe – Cinnamon & Saffron Delight

Last Updated on 1 month by Neha Deshmukh

Authentic Raw Mango Murabba Recipe – Cinnamon & Saffron Delight

Hey everyone! If you’ve ever craved that sweet, tangy, and utterly comforting taste of homemade preserves, you’re in for a treat. Today, I’m sharing my family’s cherished recipe for Raw Mango Murabba – a vibrant, fragrant jam that’s a little slice of sunshine in a jar. I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it.

Why You’ll Love This Recipe

This Raw Mango Murabba isn’t just a recipe; it’s an experience. It’s the perfect balance of sweet and tart, with a warm spice blend that’ll transport you straight to an Indian kitchen. It’s incredibly versatile – spread it on toast, enjoy it with paratha, or simply savor a spoonful straight from the jar (no judgement here!). Plus, making your own murabba is surprisingly easy and incredibly rewarding.

Ingredients

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

• 2 large Raw Mangoes (about 500g)
• 2 cups Sugar (400g)
• 1 small piece Cinnamon Stick (about 2 inches)
• 4-5 Cardamom Pods, powdered (or 1 tsp Cardamom Powder)
• A few Saffron Strands (about 10-12)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Raw Mango Selection & Ripeness: You want mangoes that are firm and green, with just a hint of yellow. They shouldn’t be overly hard or completely unripe, as that can make the murabba too sour.
• Sugar Types – Traditional vs. Modern: Traditionally, Indian murabbas use granulated sugar. You can absolutely stick with that! But, feel free to experiment with other sugars like caster sugar for a slightly smoother texture.
• The Significance of Saffron in Indian Preserves: Saffron isn’t just about color and a touch of luxury. It adds a beautiful floral aroma and a subtle flavor that complements the mango and spices perfectly. A little goes a long way!
• Regional Variations in Murabba Spices: While cinnamon and cardamom are staples, some families add a pinch of nutmeg or cloves. Feel free to personalize it to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and dry your raw mangoes thoroughly. Then, peel them and grate them finely. It can be a little messy, but it’s worth it!
2. Now, in a large bowl, combine the grated mangoes with the sugar. Give it a good mix and let it sit for about 30-60 minutes. This allows the sugar to dissolve and draw out some of the mango’s juices.
3. Transfer the mango-sugar mixture to a heavy-bottomed pan. Cook it over medium heat, stirring occasionally, until the syrup reaches a one-string consistency. This is the key to a perfect murabba! (More on that in the tips section.)
4. Once the syrup is at the right consistency, turn off the heat. Gently add the cinnamon stick, cardamom powder, and saffron strands. Stir gently to blend everything together. The aroma at this point is divine.
5. Let the murabba cool completely. It will thicken further as it cools, so don’t worry if it seems a little runny at first.
6. Finally, store your beautiful Raw Mango Murabba in an airtight glass jar. Use a clean, dry spoon each time you serve it to prevent spoilage.

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the One-String Consistency: This is crucial! Take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken string when you separate your fingers, it’s ready.
• Preventing Crystallization in Murabba: To avoid sugar crystals forming, make sure the sugar is fully dissolved before the mixture comes to a boil. You can also add a tiny squeeze of lemon juice (though it’s not traditional).
• Using the Right Kind of Jar for Storage: Always use a sterilized glass jar with an airtight lid. This will help preserve the murabba’s flavor and prevent it from spoiling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Murabba (Using Alternative Sweeteners): Swap the sugar for coconut sugar or maple syrup. You might need to adjust the cooking time slightly.
• Spice Level Adjustment – Adding Green Chilies: My friend’s grandmother adds a tiny chopped green chili for a subtle kick! It’s surprisingly delicious.
• Festival Adaptations – Mango Murabba for Diwali/Holi: This murabba is a wonderful addition to festive sweet platters.
• Sugar-Free Mango Murabba: Use a sugar substitute like erythritol or stevia, following the package instructions for conversion.

Serving Suggestions

Oh, the possibilities!

• Spread it on toast or chapati for breakfast.
• Serve it alongside paratha or puri.
• Enjoy a spoonful with yogurt or ice cream.
• Use it as a filling for pastries or cakes.

Storage Instructions

Store your Raw Mango Murabba in a cool, dark place. Refrigeration will extend its shelf life even further. Properly stored, it should last for at least 6 months, but honestly, it rarely lasts that long in my house!

FAQs

Let’s answer some common questions:

• How do I know when the murabba is cooked to the right consistency? The one-string consistency test is the best way!
• Can I use a different type of mango for this recipe? Yes, but choose a firm, tart variety. Totapuri or Alphonso (slightly less ripe) work well.
• What is the shelf life of homemade mango murabba? At least 6 months, refrigerated in an airtight jar.
• Why is a dry spoon recommended when serving murabba? This prevents moisture from entering the jar, which can lead to spoilage.
• Can I add lemon juice to prevent discoloration? A tiny squeeze can help, but it’s not essential. The saffron will also help maintain the color.

Enjoy making (and eating!) this delightful Raw 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.