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)
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.
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 !
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Rita has authored and published several Cookbooks & eBooks, which are sold on Amazon.com and worldwide.
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