Raw mangoes are now plentiful in the market, which makes this the best time to make mango murabba and keep it for the whole year.

Mango murabba is easy to make at home with only a few ingredients. Here is the simplest recipe.

• 15 large green mangoes
• 2 kg sugar
• 1 teaspoon powdered alum
• Water as needed
• 2 bay leaves
• 1 piece of cardamom
• Half a teaspoon of soaked lime (chun)
• Salt to taste

First wash and peel the mangoes. Cut each mango into two pieces, discard the stone and soak the mango in water. Prick the pieces well with a fork, then put them back in clean water.

Change the water two or three times, about an hour apart. Dissolve the lime and alum in clean water and soak the mangoes in it for three hours.

Then lift the mangoes out of the water, cook them in boiling water and drain. Meanwhile, make a syrup from the sugar with enough water.

Put the mangoes and everything else into the syrup and keep cooking. When the water from the sugar dries up and the mangoes turn sticky, take the pan off the heat, let it cool and serve. The murabba will keep for quite some time in the fridge.

Source: Jagonews24. First published in Bengali on The Agro News.