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! —Madhuja
Madhuja's Mango preserve is versatile and delicious. I can imagine eating this over some yogurt, or as a condiment alongside a savory meal or, as we ate it, with a spoon right out of the jar. I cut back on the peppers a little to my family's taste, and we found the result was the perfect balance of all the tastes, with the ginger and pepper, sugar, vinegar and spices. The mango really shines! Perhaps the best part of this dish is how easy it is to make. Many thanks to Madhuja for sharing her grandmother's dish! —healthierkitchen
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