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.
What is 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'.
Aamras is a popular summer dessert in many Indian homes, especially in Gujarati, Rajasthani, Marwari, and Maharashtrian households, where it is also known as ambyacha ras. Since mangoes are seasonal and only available for a short time, people have traditionally preserved mango pulp to enjoy the flavor beyond the harvest season.
In Gujarat, aamras is often served with hot pooris and potato curry, a combination many people know as poori bhaji. It's one of those comforting meals that instantly feels like summer.
There are so many mango varieties available, but I usually make my aamras with Alphonso or Kesar mangoes because they give a rich flavor and beautiful color. That said, use whatever ripe, sweet mangoes you love most.
Making aamras couldn't be easier. All you need to do is extract the pulp from ripe mangoes and blend it until smooth. I personally never add milk to my aamras. I prefer using a little water if I need to adjust the consistency. Keep in mind that aamras should stay thick and creamy, so go easy on the water.
I also like adding a small pinch of dry ginger powder (saunth). It adds a subtle flavor and is commonly used to help with digestion.
You can always dress it up with saffron or chopped dry fruits, but I usually enjoy it plain because sometimes simple tastes the best.
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 (with pictures)
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
Aamras is traditionally served with hot pooris and potato curry. You can also enjoy it with chapati, as a dessert, or chilled on its own.
No, you can not. Once the amras is prepared, chill them in the fridge for 1 or 2 hours. The longer you keep it in the fridge, the darker it turns quickly.
Alphonso and Kesar mangoes are commonly used because they are naturally sweet, fragrant, and less fibrous. You can also use any ripe mango variety that tastes sweet.
Yes. If your mangoes are naturally sweet, you can skip sugar completely. Taste the mango pulp first and add sugar only if needed.
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Recipe
aamras recipe
Equipment
- Hand blender
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!