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MANGO MURABBA (Parsi Murambo)

Ingredients

  • 1 kg semi-ripe mangoes (any variety, but for best results and taste, either alphonso, or, even better still, the `bottle’ mango, `batli keri’. Best to use are small green, totally unripe mangoes. But then add more jaggery, according to taste.)
  • White or red pumpkin can be substituted.
  • Peaches can be substituted.
  • 200 gms jaggery (more, if mangoes very raw and sour. Can use sugar to substitute for jaggery, but the flavor will not be the same. If using sugar, I would suggest palm or cane sugar or raw sugar.)
  • 1-inch piece of cinnamon
  • 2 cups water (approximately)
  • Salt to taste (coarse salt or rock salt)
  • 5 Cloves (optional)
  • 2 Bay leaves (optional)
  • 5 Black peppercorns(optional)
  • 5 Cardamoms (optional)

Method

Peel the mangoes, remove the seed and slice lengthwise. (Depending upon size of the mango, you can halve the lengthwise slices, as per requirement. Mango should be in chunky pieces, do not slice too thin.)

Pour water in a heavy-bottomed pan. Add jaggery, cloves (optional), cinnamon, bay leaves (optional), peppercorns(optional), and cardamoms (optional) and cook over a medium flame, stirring occasionally. Once the jaggery has melted, add salt, mangoes, and cook over a low flame, stirring occasionally, being careful not to break the mango slices. Cook till a syrupy consistency is achieved, then remove from heat and cool completely.

Serve as an accompaniment to papeta-ma-ghosh.

The mango murabba (murambo)  can be stored in glass jars and refrigerated for one month.

This is a yummy and fairly healthy snack for children, spread out on toast and butter instead of jam.

  • Substitute Peaches or Apricots, pumpkin for variety !
For recipes and anecdotes of  Parsi Food refer to my cookbook:
Treasured Grandmother’s Recipes: Zoroastrian Parsi Celebrations and Ceremonies Paperback – May 25, 2017 by Mrs. Rita Jamshed Kapadia (Author, Illustrator)

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Rita

These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

5 thoughts on “MANGO MURABBA (Parsi Murambo)

  1. Thank you for testing and reviewing the recipe.
    I have added cloves, bay leaves, cardamoms, peppercorns as optional.
    Personally I omit the cloves, bay leaves, peppercorns for my use. These are more appropriate, if you are making Ambakalyo which is spiced more.
    I add cardamon powder to my taste.
    I also like to use sugar for this Murrabo just my Mother in Law did.
    My husband still does the taste test 🙂
    Best wishes,
    Rita

  2. In the ingredients column there is no mention of the amount of cloves, bay leaves, cardamoms, peppercorns, etc. while they are mentioned in the “method” column.

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