Mango Murabba (Sweet Preserve) Recipe
Authentic mango murabba recipe — a traditional Pakistani sweet preserve made by soaking mango pieces in saffron-infused sugar syrup. A centuries-old delicacy.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
30 min
Cook Time
45 min
Servings
1 jar (about 500g)
Calories
80 per piece/serving
Ingredients
1 kg raw or semi-ripe mangoes
peeled and cut into thick wedges
800 g (4 cups) sugar
2 cups water
6 green cardamom pods
lightly crushed
Generous pinch of saffron strands
1 teaspoon fennel seeds (saunf)
lightly crushed
1 tablespoon lemon juice
1/2 teaspoon edible alum powder (phitkari)
optional, for firming
1/4 teaspoon salt
Step-by-Step Instructions
Prepare the mango
Peel 1 kg firm raw or semi-ripe mangoes and cut into thick 2 cm wedges, discarding the stones. Prick each piece all over with a fork so the syrup can soak in. For extra firm pieces, soak them in water with 1/2 teaspoon alum powder for 30 minutes, then rinse and drain well.
Blanch the pieces
Bring a pot of water to a boil and blanch the mango wedges for 3 to 4 minutes until slightly softened but still holding shape. Drain and set aside. This removes excess rawness and helps the fruit absorb the syrup evenly.
Make the sugar syrup
In a heavy pan, combine 800 g sugar with 2 cups water and bring to a boil, stirring until the sugar dissolves. Add the crushed cardamom, fennel seeds, saffron and salt. Simmer 8 to 10 minutes until the syrup reaches a light one-thread consistency.
Slow-cook the murabba
Add the drained mango wedges to the syrup. Cook on low heat for 35 to 45 minutes, stirring gently and occasionally, until the pieces turn translucent and glossy and the syrup thickens enough to coat the back of a spoon. Stir in 1 tablespoon lemon juice in the last 5 minutes to prevent crystallisation.
Cool, jar and rest
Turn off the heat and let the murabba cool completely. The syrup will thicken further as it cools. Spoon into a clean, dry sterilised jar, making sure the syrup covers the fruit. Seal and let it rest 2 to 3 days before serving so the flavours mature. Stored in a cool place, it keeps for several months.
Tips for the Perfect Mango Murabba (Sweet Preserve)
Best Mango Variety
For this recipe, Sindhri works best for its sweetness and smooth texture. Chaunsa adds a richer, more complex flavor.
Make Ahead
This recipe can be prepared ahead of time. Store in the refrigerator and bring to serving temperature when ready.
Variations
Classic Version
Follow the recipe as written for the traditional preparation.
Nutrition Information
Per serving
About This Recipe
Mango Murabba (Sweet Preserve) showcases the versatility of mangoes in Pakistani cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Frequently Asked Questions
What mango is best for mango murabba (sweet preserve)?
Sindhri and Chaunsa from Pakistan work best due to their natural sweetness, smooth texture, and minimal fiber content.
Can I make mango murabba (sweet preserve) ahead of time?
Yes, most components can be prepared in advance and stored properly.
Why Mango Quality Matters for Your Mango Murabba (Sweet Preserve)
The secret to an incredible mango murabba (sweet preserve) is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 10