About this recipe:I like making this jam with semi-ripe mangoes. You can also use kaccha aam or ripe mangoes.
1 kg ripe mangoes
1 1/2 cups white sugar
3/4 cup water
3 saffron threads (optional)
Directions Prep:15min › Cook:45min › Ready in:1hr
Boil, steam, or microwave whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork to mash the pulp well.
Place the sugar and water in a large pan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form. Stir in the mango pulp, add the saffron threads and boil until the mixture thickens, about 5 minutes.