Most Delicious Aamras Recipe, Perfect for Aamras-Puri Combo!

By Ruchi Sharma

The season of mangoes is here and we all absolutely love delicious mangoes! Be it Alphonso, Safeda, Dasheri, Langra or more…. Wow! Just their names are enough to make our mouth water! Just like we enjoy eating it raw, there are tons of delicacies that we can make with the king of fruits, mangoes. Be it aam papad or mango jam or even mango chutney, we just can’t get enough of them. So, today let’s make a traditional yet super delicious recipe of AAMRAS. There are minor differences in varieties of Aamras like in Gujarati recipes you might find use of dry ginger powder and ghee, while in some Maharashtrian recipes, you may have found use of cardamom, and Rajasthani recipes have saffron in them. All of them have their own unique taste and taste really good when accompanied with puri! 

Pic Source:whatshot

What is Aamras Puri?

Now you must be thinking it sounds like a strange combo but in reality, it is extremely yummy. Aam is ‘Mango’ while ras is ‘pulp’ so it’s like pulp extracted from mango added with a few more ingredients to enhance the taste. Traditionally it is made with hand. Nowadays we have good old blenders and mixers to ease this process. It is served with hot fried flatbread called puris. You can also enjoy it with rice or roti.

Now coming to the best part! Here’s one recipe we loved to make.

Cooking Time: 5 Minutes

Ingredients

Mangoes- 2 (Go in for Ripe large ones) 

Sugar- To taste

Milk- As required

Flavour options (Choose any ONE)

1. Ghee 1/4th teaspoon and 1/4th teaspoon dry ginger powder (sauth)

OR 

2. Few strands of saffron (kesar)

OR

3. 1/4th teaspoon green cardamom powder (elaichi powder)

Recipe

1. Peel off the skin and slice the mangoes and add them in the mixer along with sugar as required and blend it till it comes in a puree form. (Soak the mangoes in water for half an hour if you want to use your hands to take out the puree)

2. You can add in a little bit of milk if you feel the pulp is too thick and not in puree form. Don’t use water as you might lose the velvety texture of Aamras.

3. Chill the Aamras in the fridge for at least an hour before serving.

4. Now just before serving, in a bowl, you can choose either of the above flavour profiles, we have chosen flavour option 3 i.e. cardamom powder. (If you choose flavour option 2, then mix the saffron strands in a little quantity of milk before adding it to pulp, it will enhance its flavour!)

5. Mix it well.

Chilled aamras is ready to serve with piping hot puris! Enjoy! You can serve it on its own as a dessert or add in some milk to make it a dessert drink (Though it tastes amazing with Puris!)

Pro Tip: The quantity of sugar would depend on the sweetness of mangoes, if the mangoes are too sweet, you can reduce the sugar quantity or even replace it with jaggery powder for a healthier option.

You can preserve this pulp and store it in a freezer for upto 6 months, and then enjoy it in the days when mangoes are not in season! While it stays fresh in the fridge for upto 3-4 days. Try out all the flavour profiles and do tell us your favorite one in the comments section below.