Mango Marmalade

17 May 2009 1,642 views 3 Comments

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I love mangoes in any shape, any color, and any style. Mango marmalade, mango chutney, mango in dal, mango puree, mango shake, mango kulfi – you just name it and I know it’s my favorite. Start March every year, the markets are filled with the green raw mangoes. My mom prepares various types of mango dishes, and I devour them with pleasure. Mango marmalade is similar to all fruit marmalades, but it’s the best. In Bengal we have a saying; Mango is the king of all fruits; if you ask anybody to justify this they will give you a hundred and one reasons.

Ingredients:

Raw Mango (Kancha Aam): 2

Sugar (Chini): ½ cup

Red Chili (Sukhno Lanka): 3 – 4

Fennel (Mouri): 2 teaspoons

Sunflower or Vegetable oil (Sada tel): 1 tablespoon

Salt (Laban): 1 teaspoon

Preparation:

Peel off and cut the mangoes into 3 inches longitudinal pieces
Mix the mangoes with the salt and keep aside for half-an-hour, pat dry the mango pieces
Heat oil in a wok, add the dry chilies, throw in the mangoes as the chilies start changing color
Sauté the mangoes till the upper layer is partially hardened
In another vessel pour in the sugar with 2 tablespoon of water and heat over low flame
Add the fried mangoes to the sugar syrup and cook over low flame till the mangoes are soft and the syrup is almost dry
Roast the fennel seeds and pour over the cooked mangoes
Keep in an air tight dry container

Mango marmalade can be kept without refrigeration for almost a month, and if you keep it in the refrigerator till will stay longer.

Mango Marmalade (Aamer Morobba)

Tips: Never use a wet spoon to take out the marmalade and always keep in air tight container

Enjoy the mango marmalade throughout the summer, it’s good for keeping yourself cool and is a good accompaniment at the breakfast table. Look for more updates on this blog, till then Happy Cooking and Happy Eating .

Sending this post to Srivalli’s Mango Mela ending July 10th, 2009.

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