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Mango Jam (Sweet Murrabo)

Mango Jam (Sweet Murrabo)

Most fragrant mango jam ever!


  • 1 green mango, peeled and grated

  • Sugar, equal measurement of the grated mango

  • 6-8 pieces of cinnamon sticks

  • ½ teaspoon of cardamom seeds

  • ¼ teaspoon saffron petals

In a heavy saucepan, place all the ingredients except the saffron.
Cook it over high heat while stirring continuously.
The sugar will melt and make a syrup. Keep cooking until the liquid reaches a roll boil.
Be careful the hot liquid does not splatter on you.
Reduce the heat to low-medium and cook for 5-7 more minutes.

How to test if the syrup is done:
Take a small teaspoon of the mixture and put in a small bowl. Let it cool slightly.
Now touch the cooled syrup with your first finger, pinch with your thumb, and release the pinch slowly. If you see the syrup form a single thread as you release, the jam is done.
If you don’t see the thread form, cook for a few more minutes and repeat the test.

Once done, remove the jam from the heat and add in the saffron. Stir gently and cool.  Store in a glass jar.  Keeps well in the refrigerator for at least 3-6 months.

Enjoy with Indian breads, toast or even a toasted cream cheese bagel.

Note: Be sure to pick a mango that is very hard but not too green and sour. The inside should have a yellow tint so the color of the jam comes out pretty yellow.