Mango… It is hard to describe what mango means to a Mango-eccentric person like me. Those who love to eat ripe, juicy, sweet Alphonso are sure to know what heaven means! In India, especially in Mumbai, we are blessed with great varieties of mangoes. Alphonso, Badam, Totapuri, Rajapuri, Daseri, Langda... you name it, we get it here in Mumbai. No child would have grown without sucking those tangy Kacha Kairis (unripe mangoes) with salt and red chilly powder, eating outside school gates (don’t know about boys, but female folks will nod in yes for sure). Almost all of us have fond memories of relishing sweet mangoes in hot summer afternoons. I have so many fond memories of my childhood where I enjoyed eating succulent portion of mango attached to its seed and not bothering about the mango juice trickling down the arm!!! Who cares for the food etiquette when you are enjoying the King of fruits?

Mango ~ The undisputed King of fruits in India, is incorporated in Indian Cuisine in various ways. Panna (a cooler made from roasted and pureed raw mango), milkshakes, dips, pickles etc. And there is one more way of having your a Murba (murrabah)!

Murba is a grated Mango pickle that is sweet and bit tangy. It has the consistency of a marmalade but with lots of grated slivers of mango in it. It could be used as spreads onto anything and can be used as a relish. Goes well with all types of parathas (stuffed flatbreads), koki (Double cooked flatbread) and puris (fried flatbread) too.

Mango Murba

Recipe: Mango Murba (Grated Mango Pickle/Jam)
Prep & Cooking Time:
50 to 75 mins (Approx)
1 kg of mangoes will yield almost 2 medium sized jars
Recipe Source/Inspiration:
My Mother-in-law
Shelf Life: 4-5 months when kept outside & upto a year when refridgerated
Cooking Level: Beginner/Easy to Intermediary
Recipe/Post by: Alka

1 kg Raw Mangoes (Preferably Rajapuri or Totapuri (Magnifera indica) variety of mangoes. Mangoes have to be raw and firm)
1 kg Sugar or 1.25 kg if you want it more sweet and less tangy (The proportion should be 1:1 or 1: 1.25 of mangoes : sugar (in kg))
6-7 Green Cardamoms
1½ tsp Red Chilli Powder
A glass of Water
1 tsp or little more Lemon Juice

Special Utensils:
Clean and dry glass jar for storing.
  1. Wash, pat dry and peel the outer skin of the mangoes. Grate them with a manual grater.
  2. In a thick bottomed pan or vessel, mix sugar and water (water should cover the sugar, so adjust the amount of water you need).
  3. Heat it, while mixing at frequent intervals till sugar dissolves completely. Skim off any grey or white foam, which are impurities from the sugar.
  4. Now add lemon juice. It will help to avoid crystallization of sugar. Add the grated mangoes, few cardamoms and mix properly. Beware of the spluttering.
  5. Let it boil for few minutes and then put it on medium flame .
  6. Keep on stirring carefully at regualr intervals. It will take almost 50 to 75 minutes to be cooked properly.
  7. Add red chilly powder anywhere in the mid of procedure.
  8. When the mixture reaches a consistency similar to that of easily spreadable jam, its supposed to be done.
  9. Let it cool completely, and store it in clean, airtight glass containers (jars).
  10. The shelf life of this murba is 4-5 months without refrigeration and about a year if refrigerated, provided that no wet spoon is used to take out portions from the jar, and the lid is secured properly.

Special Notes/Tips:
  • Some prefer this murba to be very smooth as jam, in that case cook it on low flame, for some more time.
  • For this Mango Muraba, preferably use Rajapuri or Totapuri (Magnifera indica) variety of mangoes. Please note that the mangoes have to be raw and firm.
  • The proportion of sugar and mango needed for this Mango Muraba is 1:1 or 1: 1.25 of mangoes : sugar (in kg)

Subscribe to Beyond Curries

RSS Feed Subscribe by Email Subscribe in a Reader
| Copyright © BEYOND CURRIES 2009 | | All rights reserved |
Legal action will be taken against anyone who violates the copyright laws.

Add This Page:


  1. Vcuisine // 15 April 2009 at 13:29  

    Alka, the ingredients and the colorful photo is enough to induce anyone I feel. Beautiful! Viji

  2. Purnima // 15 April 2009 at 14:10  

    Alka, I can't stop drooling at this! Oh I love the sweet-spice flavor in this! Lovely pic, jissey aankhey nahi hat-ti! Tks for the recipe. Your directions are good enough for a newbie to prepare it without missing that taste factor! :) THANKs!!

  3. Sia // 15 April 2009 at 14:24  

    Alka, I agree with Purnima:) I cant wait to try this recipe when our asian stores are flooded with alphanso mangoes :) In a mean while, is there any chance of you sending me one big jar of murba? ;)

  4. Kitchen Flavours // 15 April 2009 at 14:45  

    Alka.....oh you tickle my tatebuds....looks mouth watering....Waiting to try this yummylicious pickle......

  5. rekhas kitchen // 15 April 2009 at 17:24  

    mango murba mmmmm mouthwatering so beautiful color. will try this recipe

  6. RAKS KITCHEN // 15 April 2009 at 17:37  

    I remember my friend was explaining about this excitingly and its the same excitement to see this picture! Looks great!

  7. Ramya Vijaykumar // 15 April 2009 at 18:16  

    oh wow nice Mango pickle should work out great with pancakes mmm...

  8. Trupti // 15 April 2009 at 18:48  

    wow Alka Mango Murba is one of my fav. Looks mouthwatering & lovely photos

  9. Khaugiri // 15 April 2009 at 19:28  

    Wow Alka it's looking so tempting. There are raw mangoes in my fridge, I am going to make this tommorow itself.

  10. Madhuram // 15 April 2009 at 19:29  

    This dish is new to me Alka. In South India we make a pachadi (raitha like) dish with mango, jaggery and chillies. Very enticing picture.

  11. Suparna // 15 April 2009 at 19:47  

    Hi Alka,
    We call this Moraambo in Konkani. I've had it sooooooooooooo much in my childhood, and lost track of it as I grew up. Amma too stopped making it at home for some strange reasons...actually it's an indulgence to some degree....that's why both!
    Thanks for refreshing my childhood memories and taste :) have bookmarked the recipe dear thanks.

  12. Srivalli // 15 April 2009 at 21:33  

    Thats a tempting picture Alka....

  13. Madhu // 15 April 2009 at 23:23  

    Gorgeous colour,like the flavors. Miss indian magoes here...

  14. Kalyani // 16 April 2009 at 01:05  

    Wow !!! Very tempting & colorful picture ... waiting to try this recipe .....

  15. Ashwini // 16 April 2009 at 01:10  

    Wow that looks so yumm..Miss the taste of Indian mangoes..Cant wait to try this..

  16. gbpanjwani // 16 April 2009 at 01:50  

    Surely a must for those early morning breakfast with Koki,you are a Gem to post this long awaited treat.

  17. meeso // 16 April 2009 at 03:37  

    Looks beautiful, such a nice color... wish I could find raw mangoes easily.

  18. Vani // 16 April 2009 at 08:05  

    Alka, the picture says it all! The Murabba looks delish!

  19. Sia // 16 April 2009 at 13:08  

    Why I thought it was Alphanso!!! I think i got stuck where u mentioned all those mangoes ;)
    thankfully, we do get Totapuris here :)

  20. Deepa // 16 April 2009 at 19:59  

    Dear Alka
    the mango murba is really yummy
    and i will surely make it immediately

  21. cherished_rock // 16 April 2009 at 22:53  

    Hi Alka, great recipe.. my mom makes it with a different twist, using kilimooku (bangalora) mangoes. She would add sliced mangoes (with skin) to a thadka of mustard and urad dhal... Let this simmer in a little water, and then add a required amount of red chilli powder and jaggery, and a pinch of salt.

  22. A_and_N // 17 April 2009 at 18:30  

    The photo is gorgeous!!!

    And such a brilliant colour :)