Aamras is a popular Indian dessert or condiment made from the pulp of ripe mangoes, often sweetened and flavored with spices. Its name comes from the Hindi words “aam,” meaning mango, and “ras,” meaning juice or pulp. Aamras is particularly popular in the western states of Maharashtra, Gujarat, and Rajasthan, as well as in parts of North India. Each region has its own twist on the dish, for example, adding jaggery in Gujarat, or serving it with pooris (deep-fried breads) as is common in Maharashtra.
The exact origin of Aamras is not specifically documented, but it is intrinsically linked to the cultivation and widespread consumption of mangoes in India. Mangoes have been grown in South Asia for over 4,000 years, and Aamras likely developed as a simple way to savor the fruit in its peak season.
What you will need:
| Ingredient | Measure |
| Well ripe Mangoes | 3-4 Whole |
| Caster sugar | 1/4 Cup |
| Whole milk | 30 ml |
| Saffron | 1 pinch |
| Cardamom powder (optional) | 1/4 – 1/2 tsp |
Time Required
Preparation time – 10 minutes
Chilling time – 1-2 hours
Estimated Calories and Yield
Calories / 100ml : 60 – 90 kcal
Total yield – 600 – 700 gm or more
Equipments:
- Blender or food processor
- Knife
- Mortar and pestle
- Cutting board
- Bowl
- Spoon or spatula
Instructions:
Prepare the mangoes:
- Wash the mangoes thoroughly.
- Cut the mango with the peel.
- Scope out the flesh with a spoon and squeeze the pit for the remaining pulp.
Preparing the Purée:
- Place the mango flesh in a blender.
- Add sugar and cardamom powder (if using).
- Blend until smooth.
Adding saffron:
- In a mortar and pestle, take the milk and a pinch of saffron.
- Grind the saffron with the milk till it turns into a yellow concoction.
- Add the extract to the mango pulp and mix well.
Transfer the Aamras to a serving bowl. Chill in the refrigerator for an hour or serve immediately or use for other recipes. You can use it to make aamrakhand, aam papad, mango mousse or mango ice cream
Aamras is traditionally served with puri (deep-fried bread) or can be enjoyed as a dessert with a spoon. It can also be served as a sweet dip with chapati or used as a topping for ice cream or yogurt.
Aamras is not just a dish but an integral part of India’s culinary heritage, especially during the mango season. It epitomises the innovative use of seasonal fruits in Indian cuisine and underscores the importance of seasonal and regional eating practices. Its simplicity, combined with the rich cultural connotations and the communal joy it brings, makes it an essential part of the culinary landscape of India.
My Tips:
- Chilling the aamras improves the flavour.
- Keep the pit in the aamras to preserve it for a longer time.
- Alphonso mango is considered to be the best for making aamras, but I have tried Banganapalle as well and the results are good enough.
- Use fresh milk while making the saffron extract or it will cause the aamras to develop sourness quicker.
Troubleshooting Guide:
If the mixture is too thick,
Ddd a little milk to reach the desired consistency.
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