Kacche Aam Ka Murabba is a beautiful transformation of sour raw mango into a sweet delicacy and is thus a wonderful way to preserve raw mangoes.

A very easy recipe that uses just raw mangoes & sugar 

Memory Lane

Some recipes make you nostalgic. For me, Mango Murabba is one of them. Every year my Mother in law, Mrs. Sushila Gupta used to make Mango Murabba in summers and carrot murabba in winters. I was the one who had most of it. Now she is not with us, but this murabba, amongst many other things, reminds us of her being there.


What Is Murabba?

Murabba means small pieces of fruit held in sugar syrup. It can be preserved easily for up to a year or even more. It is excellent to have it in breakfast or as a sweet retreat after every meal.

If we relish this Mango murabba in summers than during winters Gajar ka Murabba is a must!


How To Make

Making Keri Ka Murabba is quite easy but the process is very lengthy. Actual time spent making is a maximum of half an hour but still, the whole process takes almost 12 to 14 hours. There are many steps in making murabba and each has a reason behind it. If you follow these steps properly then you ought to have fabulous murabba.


Ratio Of Raw Mangoes And Sugar

The ratio of sugar is the most important thing in making murabba. For Mango Murabba we take mangoes and sugar in equal quantities.

Weight of Chopped Raw Mangoes =  Weight of Sugar

For this recipe, I bought 1 kg of raw mangoes. After peeling and deseeding, chopped mangoes weighed 500 gms and so used 500 gms of sugar. You too weigh your raw mangoes after chopping and add that much sugar.


Step By Step Recipe

Aam Ka Murabb
Aam Ka Murabba
Aam Ka Murabba
Aam Ka Murabba

For serving, take the murabba, leaving syrup behind. Garnish with muskmelon seeds, tutti-fruity.

Serve with love.


Q) What type of raw mangoes are used for making Murabba


Q) How homemade murabba is better than store-bought ones?


Some More Recipes Using Raw Mangoes



I hope you have liked these amazing Kacche Aam ka murabba recipe and will surely try it out now onwards.

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Kacche Aam Ka Murabba

A preserve made with raw mangoes.


  • 1 kg Raw Mangoes Rajapuri
  • 1 Tsp Salt
  • 500 g Sugar
  • 2 or 3 Cloves
  • 1 tsp Cardamom Powder
  • Few Muskmelon seeds
  • Few Tutti Fruiti for Garnishing Optional


  • Wash raw mangoes and pat them dry.
  • Peel the mangoes.
  • Using a fork, prick all over the mangoes.
  • Chop mangoes, discarding the seeds. We prefer long strips, you may do it your way.
  • Soak the chopped mangoes in enough water, so that they are fully covered in water.
  • Add salt to this water.
  • Cover it and leave it for 8 to 1o hours.
  • Now, throw this water and rinse mangoes in fresh water 2 to 3 times.
  • Boil approximately 4 Cups of water.
  • When the water starts boiling, add rinsed raw mangoes.
  • When boil comes again, switch off the flame and cover the vessel.
  • Mangoes will become tender in that warm water only.
  • After 4 to 5 minutes, put the mangoes in a colander, draining away all water.
  • After 10 to 15 minutes, put boiled mangoes in a big vessel. Add sugar. Mix roughly.
  • Cover and leave it overnight or at least for 4 to 5 hours.
  • Cook it on the medium flame for 8 to 1o minutes. Cook longer, around 15 minutes for 1 thread consistency of sygar syrup.
  • While cooking, add 2 or 3 cloves to it. Gives very good flavour.
  • Let it cool. Add cardamom powder. Fill in some container and keep in the refrigerator.
  • To serve, take murabba pieces, leaving behind the syrup. Sprinkle muskmelon seeds, tooti frooti etc.
  • Serve with love.


  1. 1 kg raw mangoes yield approximately 500 gms after being peeled and chopped. Hence used 500 gms sugar.
  2. Take care while boiling. Boiling time depends on the quality of mangoes. So keep a check that they are not overcooked.
  3. You may boil it in sugar syrup for 5-7 minutes longer if you want to preserve it for a longer period. In that case, you need not keep it in the refrigerator after boiling.
Keyword Keri Ka Murabba, Mango Murabba Recipe


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