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Aam ka murabba Recipe

Aam ka murabba Ingredients:

Aam ka murabba Recipe
Aam ka murabba Recipe

  • 2 Pounds raw mangoes
  • 3 Pounds sugar
  • 1 tsp Lemon juice
  • 6 Green cardamoms (seeds only)
  • 2-1/2 Cups water
  • 1/4 tsp Kewra (screw pine essence)

How to make Mango Murabba:

  • Wash and cut mangoes into thick pieces.
  • Take a skillet and boil water.
  • Add mangoes and boil them on low heat for 4 minutes.
  • Remove the slices and dry them on a piece of cloth.
  • Add sugar and lemon juice to the boiled water.
  • Cook it properly on low flame to form syrup of one thread consistency.
  • Add mango slices and cook until they become soft.
  • Now leave for 12 hours at room temperature.
  • Again remove the mangoes and add cardamom seeds to the syrup.
  • Boil it for 5 minutes.
  • Add mango slices and cook it on low heat for few minutes.
  • Remove skillet from the heat and cool.
  • Add kewra essence.
  • Aam Ka Muraba is ready.

Mango Salad Recipe


  • Mango Salad Recipe
    Mango Salad Recipe

    2 kg mangoes, cut in 1 – 1 ½ inch cubes

  • ½ tsp cumin seeds, roasted and crushed (optional)
  • ¼ – ½ tsp black cumin seeds
  • 2 green chillies, finely sliced
  • 1 tbsp fresh mint leaves, chopped (keep some whole for garnish)
  • Juice of 3 small lemons
  • ½ tsp salt
  • Iceberg lettuce


  • Mix all the ingredients except the lettuce and chill until ready to serve.
  • Line a bowl with lettuce leaves. Spoon mango salad on top and serve.

Mango Pickle Recipe


Mango Pickle Recipe
Mango Pickle Recipe
  • 675gms / 11/2 lb. Green Aam (Mangoes)
  • 575gms/11/4lb Sugar
  • 2tsp salt
  • 1tbsp white cumin seeds
  • 2tsp brown cardamom seeds
  • 1tbsp poppy seeds
  • 1tsp red chili powder


  • Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
  • Add sugar and salt and mix well in a large bowl.
  • Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
  • Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
  • Shake the jar at least once a day.