Aamras(Indian pureed mangoes) is the recipe common in most Indian homes during summer. aamras is nothing but a pulp of ripe mangoes. This aamras can be consumed with chapati or poori.
Little bit about “aamras”
The word aamras is derived from the Sanskrit words āmra (आम्र or mango) and rasa (रस or juice). So the word aamras means ‘juice of mango’.
A regional version of Amras is a popular dessert in Rajasthani cuisine, Marwari, Maharashtra(ambyacha ras), and Gujarati homes, especially during festivities. Since the fruit is seasonal, being harvested during summer, there is a need to preserve mango pulp.
In Gujarat, we usually prepare aamras along with pooris and potato curry. The combo is also known as poori bhaji. Since there a lot of mango varieties available in the market, I usually prepare aamras from Alphonso mangoes or Kesar mangoes. You can use your favorite variety of mangoes.
Preparing aamras is very easy. you need to extract pulp from ripe mangoes. I never add milk in my aamras recipes. I use water to adjust consistency. Aamras should be thick so please be sure while adding water. I also use a pinch of dry ginger powder(saunth) which helps in digestion.
You can even add saffron and dry-fruits but I usually like to have this plain 🙂
Ingredients
Below are the Ingredients required to make aamras.
Ripe Mangoes – To make aamras, Indian mangoes are essential for texture and taste. I am using the Indian Alphonso mango variety here. If you don’t get Indian mango variety easily, Try this recipe with Atulfo mango.
Water – A little bit of water is required to adjust consistency.
Other – Listing other optional ingredients here which can be used to enhance the taste of aamras. A pinch of dry ginger powder can be added to ease digestion. Sugar is optional here. You can use it to increase sweetness. I love the flavor of saffron so I sometimes add it. Dry fruit is used to garnish aamras.
How to make aamras?
Peel the mangoes, remove the stone, and chop them. Add to the blender along with sugar, saffron, and water.
Blend it till you get a smooth puree.
Now add dry fruits to garnish. Serve chilled.
FAQs
We serve pooris and potato curry with aamras. You can have it chilled in the add and trust me, aamras is a great dessert.
No, you can not. Once aamras is prepared, chill in the fridge for 1 or 2 hours. The longer you keep it in the fridge, the darker it turns quickly.
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aamras recipe
Equipment
Ingredients
- 4-5 medium ripe mangoes
- 1 cup water
- sugar to taste
- 4-5 saffron, optional
- a pinch of dry ginger powder
- 1 tablespoon chopped dryfruits, optional
Instructions
- Peel the mangoes, remove the stone and chop them. Add to the blender along with sugar, saffron, water and dry ginger powder.
- Blend it till you get smooth puree.
- Now add dry fruits.
- And mix it well. serve chilled.
Notes
- Sugar quantity is depending on the mangoes. If your mangoes are sour then you need more sugar. If mangoes are sweet then you need less sugar or sometimes no sugar. I have not added any sugar because the fruit was sweet enough to our taste.
- Milk or water– I usually do not add milk. You can use milk instead of water. Specially Maharashtra, people use milk in aamras.Addition of milk/water is up to your liking. If adding milk please careful not to thin out too much that it becomes drink.
- Shelf life – it can be kept in refrigerator in air tight container up to a week. You can freeze it in 1 serving portions and enjoy them any time of the year when mangoes are not in season.
- Serving suggestion – Best served with poori or roti.
Oh, my goodness. I love mangos so I’m dying to try this! And you added saffron? BRILLIANT!
I adore mango, so like you I’d leave it plain to fully appreciate their flavour.
love Mango in all its forms but this Aamras definitely tops the list. it is looking very delicious
The recipe is so simple yet packed with flavor. I appreciate the suggestion of saffron and dry fruits as optional garnishes—they must add such a luxurious twist to the dish. Perfect for festive occasions!