Mango Murabba — Sweet Pakistani Preserve

Mango Murabba — Sweet Pakistani Preserve

Quick recipe summary
Boil green mango pieces in syrup with cardamom and saffron until syrupy. 45 min active. Keeps 6 months. Heritage Pakistani sweet preserve.

Why this recipe works

Murabba is the Pakistani art of preserving fruit in sugar syrup. Mango murabba — made traditionally with green mangoes — was a way to extend mango season into the off-months. The combination of sweet syrup and slightly tangy mango is genuinely unique.

What's great about this approach

  • Year-round mango — preserve summer's harvest
  • Traditional heritage recipe
  • Gifts beautifully
  • Pairs with paratha for breakfast

What to watch for

  • Use green firm mangoes — not ripe
  • Sterilized glass jars only
  • Patience required — slow simmer creates texture

At a glance

Prep Cook Servings Difficulty
20 min 60 min 20 (1 jar) Intermediate

Ingredients

  • 1 kg green (unripe) mangoes, peeled, deseeded, cut into 2cm chunks
  • 1 kg sugar
  • 4 cups water
  • 1 tsp ground cardamom
  • 10 saffron threads
  • 1 tsp lime juice
  • Sterilized glass jar

Best mango for this recipe:

Step-by-step instructions

  1. In a heavy pot, dissolve sugar in water on medium heat.
  2. Add the mango chunks. Bring to a boil.
  3. Reduce heat. Simmer 45–60 minutes, stirring occasionally, until syrup thickens and mango is translucent.
  4. Test with a drop of syrup on a cold plate — should hold its shape, not run.
  5. Add cardamom, saffron, and lime juice in the last 5 minutes.
  6. Cool slightly. Transfer to a sterilized glass jar while warm.
  7. Seal. Refrigerate. Keeps 6 months.

Tips from our family kitchen

  • Pakistani breakfast: pair with paratha or naan
  • Add a tablespoon to fresh yogurt for an instant dessert
  • Older generations swear by murabba's digestive benefits

Frequently asked questions

Difference between murabba and chutney?

Murabba is sweet syrup preservation; chutney is spiced/savory. Murabba is much sweeter.

How long does mango murabba keep?

6 months refrigerated, sealed.

Can I use ripe mango?

Traditional uses green (unripe). Ripe mango would turn into jam, different consistency.

Need fresh mangoes for this recipe?

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— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan

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