Ingredients
Equipment
Method
- Wash, peel, and chop the raw mangoes into 1-inch cubes, discarding the stone.
- Prick the mango cubes all over with a fork. This helps them absorb the sugar syrup.
- In a heavy-bottomed pan, combine the sugar and water. Heat on a medium flame, stirring
- until the sugar dissolves.
- Bring the syrup to a boil and cook until it reaches a one-string consistency.
- Add the pricked mango cubes, crushed cardamoms, and cloves to the sugar syrup.
- Reduce the heat to low and let the mixture simmer gently.
- Cook for 15-20 minutes, or until the mango cubes become tender and translucent.
- Turn off the heat. The syrup will have thinned slightly due to the mango's juices.
- Let the murabbo cool completely in the pan. The syrup will thicken as it cools.
- Store in a clean, dry glass jar.
Notes
● Use firm raw mangoes (like Totapuri or Rajapuri) so that the cubes hold their shape and
don't turn into a mush.
● The one-string consistency of the initial syrup is important. If the syrup is too thin, the
murabbo might spoil; if it's too thick, it will crystallize.
● Saffron strands can be added for extra flavour and colour.
don't turn into a mush.
● The one-string consistency of the initial syrup is important. If the syrup is too thin, the
murabbo might spoil; if it's too thick, it will crystallize.
● Saffron strands can be added for extra flavour and colour.