Aaamras….. what do I say about it…. Its better not to say anything. One just has to take spoonfuls of this beautiful, gorgeous, sweet, tasty mango delicacy.
So now lets go exploring this recipe. Aam means mango and Ras means juice. Literally it means Mango Juice.
The Alphonso variety of mango is used for making aam ras. The Alphonso mangoes are thick, luscious and sweet as compared to other variety of mangoes.
This recipe is very popular both in Gujarat and Maharashtra. In fact, in both Gujarati and Maharashtrian weddings, I have had aamras served with puris.
In Gujarat, the traditional way is to serve aamras with pooris. But it can also be had after a meal as a sweet dish, dessert or just about at anytime.
My hubby had this recipe for the first time at his gujarati friend’s house. He liked it so much, that I had decided to make it for him once I get good alphonso mangoes.
Finally….. that day came. I had made aamras and kept in the refrigerator and wanted to serve to dear hubby….. chilled aamras. But hubby was hungry and wanted it immediately. I did not have time to prepare pooris with it. There was some dosa batter and I made dosas and served the aamras with dosas….. an unsual combination.
But both of us liked this combination of aamras and dosas
Note: The amount of jaggery or sugar depends on the sweetness of mangoes and your individual preference of sweetness. If the mangoes are sour, you could add more sugar and jaggery. But if the mangoes are very sweet, you need not add any sweetener.
Aamras Recipe details below: