My maternal grandmother would make this morobba for us every single summer when she would visit us over the vacations. Mangoes are abundantly available in India over the summer months and growing up, this morobba was absolutely one of my favorite ways of having this delicious fruit. I loved the sticky, syrupy mango chunks that were both sweet and tart but at the same time packed quite a bit of heat from the ginger and the chilies. It tasted so good!
Although my favorite kind of Indian mangoes are not available in the US, the Ataulfos are a pretty good substitute! You can have these preserves as a dessert by itself, or try them in the traditional style with papads/poppadoms! Enjoy!


8 mangoes (I prefer Ataulfo), cut into 1\" long slices
1 tablespoon very finely minced ginger
4 Serrano peppers, seeded and finely minced
1 cup water
2 cups white sugar (use less if mangoes are very sweet)
2 cinnamon sticks
5 cardamom pods, slightly crushed
2 tablespoons lemon juice
1/2 teaspoon white vinegar
1 pinch kosher salt


Step 1
Heat the sugar and water together on medium heat. Add the ginger, Serrano peppers, lemon juice, cinnamon and cardamom. Stir frequently until the liquid has reached the consistency of a thick syrup. Now fish out the cinnamon sticks and the cardamom pods.

Step 2
Add the mangoes. Stir gently making sure that the mangoes do not disintegrate in the syrup. If the mangoes are a little unripe, you need to cook them a little longer, but if your mangoes are ripe, then it only needs to cook for a couple of minutes. They should be soft and cooked through, but definitely not falling apart. Keep an eye on them!

Step 3
Add a pinch of salt and the vinegar and mix everything gently. You can serve this on the side to a variety of Indian flat breads, or papads or eat it straight up as dessert!