Mango Moramba
(A sweet recipe that lets you store Alphonso mangoes all year long!)
The only thing that I love about summer in India is mangoes. It’s mango season and there is no way I can’t have at least one mango recipe on my blog! This mango is aptly called the king of fruits! However, this fruit is seasonal and is only available in the summer season. So, is there a way to store these delicious mangoes and relish them later? Thankfully the answer is yes!! This recipe is an easy way to store Alphonso mangoes in your refrigerator all year long. My mom made this every year and made sure we didn’t miss the mangoes after the summer season. So, here I am sharing this simple recipe with you!! This recipe uses just 3-ingredients !!
Ingredients
12 Alphonso mangoes
2 cups sugar
pinch of saffron strands
Method
Wash all the mangoes and pat them dry with a kitchen towel.
Peel the mangoes and cut them into slightly large pieces as shown below.
Add the mangoes to a heavy bottom pan and add sugar to it. Mix everything well gently.
Cook the mangoes on a low flame till all the sugar dissolves and you get a thick syrup. Keep stirring ocassionally. The mangoes will change color and become slightly dark when cooked.
Turn off the heat and add saffron strands. Mix well.
MANGO MORAMBA IS READY TO SERVE!
Notes -
You can use another variety of mangoes too but Alphanso tastes the best!
Take 1 cup sugar for 6 Alphonso mangoes. You can make lots of moramba and store it in the refrigerator for around a year.
You can add 1/2 tsp cardamom powder to the moramba after removing it from heat. I skip this step as I prefer to maintain the taste of the mangoes only.
Mango Moramba
Ingredients
- 12 Alphonso mangoes
- 2 cups sugar
- pinch of saffron strands
Method
- Wash all the mangoes and pat them dry with a kitchen towel.
- Peel the mangoes and cut them into slightly large pieces as shown below.
- Add the mangoes to a heavy bottom pan and add sugar to it. Mix everything well gently.
- Cook the mangoes on a low flame till all the sugar dissolves and you get a thick syrup. Keep stirring ocassionally. The mangoes will change color and become slightly dark when cooked.
- Turn off the heat and add saffron strands. Mix well.
Notes
- You can use another variety of mangoes too but Alphanso tastes the best!
- Take 1 cup sugar for 6 Alphonso mangoes. You can make lots of moramba and store it in the refrigerator for around a year.
- You can add 1/2 tsp cardamom powder to the moramba after removing it from heat. I skip this step as I prefer to maintain the taste of the mangoes only.
