Mango Preserve(আমের মোরোব্বা)

 **Am'er Morobba** (Mango Preserve) is a traditional Bengali sweet made with ripe mangoes. Here's the recipe in English:

### Ingredients:

- 1 kg ripe but firm mangoes (preferably large and less fibrous)

- 1 kg sugar

- 2 cups water

- 2-3 cardamom pods (optional)

- 1 cinnamon stick (optional)

- A pinch of salt

- Lemon juice (from 1 lemon)

### Instructions:

1. **Prepare the Mangoes**: 

   - Peel the mangoes and cut them into large chunks or wedges. If the mangoes are too soft, handle them carefully to prevent breaking.

   - Prick the mango pieces with a fork or a skewer to allow the syrup to soak in.

2. **Blanch the Mangoes**:

   - Boil water in a large pot and blanch the mango pieces for about 5 minutes. This helps soften the mangoes and prepares them for absorbing the syrup.

   - Drain the mangoes and let them cool.

3. **Make the Syrup**:

   - In a separate pot, combine sugar and water, and bring to a boil. Stir continuously until the sugar dissolves.

   - Add the cardamom pods and cinnamon stick, if using, for added aroma and flavor.

4. **Cook the Mangoes**:

   - Once the sugar syrup has thickened slightly, add the mango pieces to the syrup.

   - Lower the heat and simmer for 30-40 minutes, stirring occasionally. The mangoes should turn translucent, and the syrup should become thick and glossy.

5. **Finish with Lemon Juice**:

   - Once the mangoes are fully cooked and the syrup is of the desired consistency, add a pinch of salt and lemon juice. This helps balance the sweetness and preserves the color of the mangoes.

   - Stir gently to combine.

6. **Cool and Store**:

   - Remove the mango morobba from heat and allow it to cool completely.

   - Store in sterilized jars and keep it in a cool, dry place. It can last for several months.

### Enjoy:

Serve Am'er Morobba as a dessert or as a sweet accompaniment to bread, paratha, or other meals.