A delectable raw mango relish that has a sweet sour flavour. I tried it out twice by two different methods and I loved the texture and flavour of Muramba more when I first cooked the grated raw mango and then added it to sugar syrup.So posting the same below.


  • 1 1/4th cup grated raw mango ( 1 totapuri raw mango)
  • 1 1/4th cup sugar( adjust to taste depending on sourness of mangoes)
  • 1″ piece of cinnamon (optional)
  • 2 cloves (optional)
  • 1/4 th tsp cardamom powder
  • 6 strands of saffron soaked in 1 tsp warm water
  • A pinch of salt


  • Rinse, wipe the raw mango,peel the skin and grate it. Transfer it to a deep heavy bottomed pan, and add water just enough to cover the grated mango.Cook it on low heat and let it boil till soft. I boiled it for approximately 6 minutes. Pass it through a siever, drain and keep the grated mango and mango stock separately.
  • In a pan add sugar, mango stock and a liitle more water if required just enough to cover the sugar. Cook on low flame it till the sugar dissolves completely and starts boiling. Add the cooked grated mango, cinnamon, cloves, salt and let it simmer. Stir continuously. Once the syrup has thickened add cardamom powder,saffron mix and mix well and switch off the flame.
  • Cool it completely before transfering to a clean, completely dry glass air tight bottle. Serve along with a meal or rotis or bread too. Store it in the referigerator. 


  • The muramba should be cooked on LOW flame only. Switch off the flame only after the syrup has thickened. If after cooling down you feel the muramba is thin then cook it again till it thickens on low flame only.
  • Totapuri mango is the least sour among all varities of mangoes and best suited for Muramba as it requires comparatively less sugar.


  • The mango that I used to prepare the preserve was white, hence muramba is of light colour. The one that I cut for display is slightly yellow, so colour may vary accordingly.
  • You can remove the cinnamon and cloves before storing the preserve if you want. 
  • The quantity of sugar to be added depends entirely on the sourness of the mango. I don’t like it very sweet.