Instant Mango Murabba

To make Instant Mango Murabba, start by washing, peeling, and cutting 1 kg of semi-ripe mangoes lengthwise. Boil the mangoes in 1 cup of water until they are tender. Strain the mangoes and reserve the water. Create a sugar syrup by combining the reserved water and 250 g of sugar. Add the mangoes along with 1 tsp of cinnamon powder and 1 tsp of green cardamom powder to the syrup. Cook until the mixture reaches a one-string consistency, then stir in 1 tbsp of lime juice, cool it down, and store.

If you're looking to make a healthier version of Instant Mango Murabba, you can substitute sugar with natural sweeteners like honey or agave syrup. Keep in mind that the consistency and flavor may vary slightly, so adjust the quantity according to your taste preference.

To store Instant Mango Murabba, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 6 months. For longer storage, consider canning it in sterilized jars to keep it fresh for a year or more.

Instant Mango Murabba pairs wonderfully with a variety of dishes. You can enjoy it on toast, with yogurt, or as a topping for desserts like ice cream or pancakes. It also complements savory dishes like cheese platters or grilled meats, adding a sweet and tangy flavor.

Yes, Instant Mango Murabba is suitable for a vegan diet as it contains only plant-based ingredients. Just ensure that any sweetener you use, like honey, is replaced with a vegan alternative such as maple syrup or agave nectar if you prefer a completely vegan recipe.