Kaccha Aam Murabba: A Sweet And Tangy Raw Mango Treat
Image Credit: aam ka murabba/ pinterest.com

With the arrival of summer just around the corner, there are many things that get us excited for the season. From indulging in juicy, succulent summer fruits to cooling off with icy shakes and smoothies and indulging in endless ice cream binges, the anticipation of summer is palpable. And when it comes to seasonal favourites, few foods can match the sheer joy that a perfectly ripe, golden mango can bring. While we eagerly await the arrival of luscious mangoes this season, tangy, tempting raw mangoes are already available in the market. These unripe fruits are a popular summer staple, with numerous ways to enjoy their unique flavour. From the popular kachi kerri juice to the delicious kaccha aam murabba preserve, there's no shortage of creative ways to incorporate raw mangoes into our diet.

aam ka murabba/ pinterest.com

, this sweet fruit preserve is beloved throughout the Middle East, Central and South Asia, and the South Caucasus. Made with fruit, sugar, and spices, murabba is a versatile and delicious treat that can be enjoyed year-round. And when it comes to raw mangoes, kaccha aam murabba is one of the best ways to enjoy and preserve these seasonal fruits. Not only are raw mangoes delicious, they're also a nutritional powerhouse. Packed with vitamins and minerals, these fruits are known to help protect the body from the extreme heat and dehydration that summer brings. They're also believed to boost energy and strengthen the immune system, making them a smart choice for anyone looking to stay healthy and hydrated during the summer months.

Benefits of kaccha aam murabba:

  • Kaccha aam murabba helps in treating gastrointestinal issues, which are more common in the summer.
  • This murabba is also healthy for the heart because raw mangoes contain niacin. It lowers the likelihood of developing cardiovascular diseases and raises blood cholesterol levels.
  • Raw mangoes are rich in vitamins A, B6, C, and K. Moreover, consuming fresh mangoes would give the body nutritional fibres, calcium, iron, and magnesium. Green mangoes are also a great source of several antioxidants.


  • 1 kg raw mango
  • Water (to boil the mangoes)
  • 4 cups or 800 g sugar
  • 2-3 pieces of cinnamon
  • 20-25 saffron threads
  • 4 cardamom pods (crushed)


  • Peel the mangoes properly and chop them into slices.
  • Now, put water in a pan and boil it. Once the water has boiled, add the mangoes and simmer them over a low flame.
  • When the mangoes begin to faintly boil, turn off the heat and let them cool.
  • Use a sieve to strain the mangoes after they have cooled.
  • Now mix the sugar with the mangoes and cover them for 1 hour.
  • After 1 hour, put a pan on the gas and heat it. When the pan is slightly hot, add the mango and sugar mixture to it and cook on a low flame.
  • After the sugar melts completely, add cinnamon, saffron, and cardamom powder to it.
  • When the mixture is well cooked, turn off the flame and let it cool.
  • This sweet and sour murabba is best served with rotis and parathas.