Dear Lykkers! A classic Maharashtrian treat, Sakhar Amba (Mango in Sugar Syrup) blends the tart sweetness of ripe mangoes with a little sugar and spices.

It's a simple but tasty recipe that's a mainstay in many Indian homes, especially when mango season is in full swing.

Ingredients

2 large ripe mangoes (preferably Alphonso or Kesar)

1 cup sugar (adjust to taste) - 1/2 teaspoon cardamom powder

A pinch of saffron strands (optional) - Water as required

How to Make Sakhar Amba

1. Prep the Mangoes: Wash, peel, and dice the mangoes into medium-sized chunks.

2. Prepare the Syrup: In a saucepan, add sugar and 1/2 cup of water. Heat the mixture until the sugar dissolves completely, forming a syrup.

3. Add the Mangoes: Gently add the diced mangoes to the sugar syrup and simmer for 5-7 minutes. This allows the mangoes to soak up the sweetness.

4. Add Flavor: Sprinkle cardamom powder and saffron strands into the mixture. Stir well and cook for another 2 minutes.

5. Cool and Serve: Let the Sakhar Amba cool to room temperature. Store it in a glass jar and refrigerate.

Best Ways to Eat Sakhar Amba

1. As a Dessert: Serve it chilled as a standalone dessert after meals.

2. With Puris: Pair Sakhar Amba with hot, fluffy puris for a traditional Maharashtrian breakfast or festive treat.

3. Over Ice Cream: Drizzle it over vanilla or mango ice cream for a decadent twist.

4. As a Spread: Use it as a spread on bread or rotis for a quick snack.

5. With Yogurt: Mix it with plain yogurt to create a refreshing dessert.

This dish is incredibly straightforward and uncomplicated. It's pleasant and tart. Raw mangoes are abundant throughout the summer, making it the ideal time of year to make sakhar amba. This is a great side dish to pair with fulka, poli, or chapati. It will be a hit with kids. Make it at home now!