2 Cup (32 tbs) (Adjust According To Sourness Of Pulp)
Saffron/3 drop yellow food color
1. Peel and slice the mangoes. Add sufficient water to cover pieces, and simmer until the pieces turn soft. Remove from fire, mash thoroughly, and remove fibre if any. The yield should be one cup.
2. To this pulp add the sugar, citric acid and salt, and mix. Simmer until a jam consistency is reached. If you are using saffron add this along with the sugar.
3. Remove pan from fire, add the colour (if you are using this) along with the cardamom powder, and mix thoroughly. Allow to cool and bottle.