Aamras Recipe
Aamras recipe is a simple mango-based dish made by blending ripe mangoes into a smooth puree. Depending on the sweetness, a little sugar can be added. It can be flavored with cardamom or saffron for extra taste. It is best served chilled and pairs well with poori or can be enjoyed as a dessert.
Servings: 4
Calories: 61kcal
Ingredients
- 400 grams or 2 large alphonso or 3 to 4 kesar mangoes
- ½ teaspoon cardamom powder (ground cardamom)
- 1 pinch saffron strands – optional
- 2 to 3 teaspoons raw sugar or jaggery, as required, optional
- ¼ teaspoon dry ginger powder (ground ginger), optional
- water or milk as required to thin the consistency, optional
Instructions
Making aamras
- Rinse the alphonso mangoes thoroughly in clean water. Drain all the water and dry them with a clean kitchen towel.
- Peel and chop the mangoes.
- Add the chopped mangoes to a blender. You can also add some sugar or any other sweetener of choice if the mangoes are slightly tangy or sour.
- Blend to a smooth pulp.
- Transfer the mango pulp to a bowl.
- Add cardamom powder and crushed saffron strands.
- Mix very well. To thin the consistency slightly, add some milk (dairy or vegan) or water.
- Pour in a container. Cover the container and chill in the refrigerator for 30 minutes to an hour. Or you can serve straightaway in small bowls.
Serving suggestions
- Serve aamras with poori. You can also serve it with roti or paratha.
- You could even add your choice of nuts and dry fruits. If adding cashews, then fry or roast cashews until golden and mix it with the aamras.
- In summers we serve aamras cold or chilled. To make a cold version, either refrigerate the mangoes for a couple of hours or add a few ice cubes while blending the mangoes.
Notes
- Mangoes: Alphonso mangoes are commonly used for aamras, but you can use any sweet, juicy variety. Make sure the mangoes are not fibrous.
- Consistency: I do not add milk or water as we usually serve aamras with poori or roti. If you prefer a thinner consistency, add a little milk or water.
- Dry ginger: In the Gujarati version, a pinch of dry ginger powder (saunth) is added. It helps with digestion, especially when the aamras is served with ghee.
- Cardamom: In the Maharashtrian version, cardamom powder is added. I usually add both cardamom powder and saffron.
- Garnish: You can top aamras with chopped nuts like almonds, cashews or pistachios. You can also mix them into the aamras.
- Frozen mangoes: You can use frozen mangoes. Let them thaw slightly and then blend.
- Scaling: This recipe can be easily doubled or tripled.
Nutrition
Calories: 61kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 173mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1082IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin C: 36mg | Vitamin E: 1mg | Vitamin K: 4µg | Calcium: 12mg | Vitamin B9 (Folate): 43µg | Iron: 1mg | Magnesium: 11mg | Phosphorus: 15mg | Zinc: 1mg
