Ambh Jo Murbo
Author: Alka
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ambh Jo Murbo (Mango Murraba), is a simple recipe to make mango preserve in a spiced up sugar syrup with some nuts.
  • 8 Semi-ripe mangoes , if Alphonso, but if using Totapuri or Rajapuri, use 6 mangoes
  • Sugar 1 kg
  • Salt ¼ tsp
  • Black pepper corns 10-12
  • Nigella seeds (Basri ja bhij) 1tbsp
  • Green cardamoms, slightly crushed 7-8
  • Almonds 8-10 (You can use other unsalted nuts like pistachio, walnuts etc)
  • 3-4 strands of saffron soaked in 1 tsp of water (optional)
  • Juice of fresh lime/lemon 1-2 tsp
  1. Rinse clean, wipe dry and peel the mangoes.
  2. Slice them evenly into thick slices. If the slices are uneven, the smaller ones will turn mushy.
  3. Take a thick bottomed pan and add sugar.
  4. Add 4 cups of water and let the mixture heat up till the sugar dissolves completely. Add lemon juice to remove the impurities of sugar, if any.
  5. Add Nigella seeds, crushed cardamoms, pepper corns and salt. Lower the heat immediately.
  6. Add mango slices and very carefully mix everything. Be very gentle while mixing.
  7. Cook on low heat. High heat will make the chunks go dry and stiff.
  8. Mix at intervals and cook till mangoes just turn translucent, and look soft and juicy.
  9. Meanwhile blanch the almonds. Peel and slice almonds. Chop the nuts if you are using pistachio or walnuts.
  10. Put off the gas and add nuts, saffron water (optional) and mix very gently.
  11. Let the preserve cool completely before you store it in a clean and well sterilized jar.
  12. This preserve stays well in refrigerator for above an year.
Recipe by Sindhi Rasoi |Sindhi Recipes at