Aamras Recipe

Aamras is an Indian summer staple in most households. This is nothing but the flavored mango pulp and it gets ready in just 10 minutes. A must-try mango recipe for mango lovers.

It is often served with puri hence it is known as aamras puri. But for a day-to-day meal, it is served with roti.

❤️About This Recipe

Aam means mango and ras means juice or pulp. So basically, it is a mango pulp that is flavored with cardamom or ginger powder or saffron.

• Quick & Easy: The method is super simple and easy, chop the mango, grind it into pulp, flavor it up and it is ready. Simple, right?
• Taste & Flavor: It purely depends on the type of mango you have used. Aamras is deliciously sweet, smooth and a super addictive dessert. 

Different Regions & Flavors:

• Aamras is more popular in these states - Gujarat, Rajasthan, Maharashtra.
• Gujarat: It is known as ‘Keri no ras’. It is flavored with ground ginger (sonth) and topped with warm ghee.
• Rajasthan: In the Marwari family, aamras is flavored with saffron.
• Maharashtra: Marathi households add cardamom powder to their aamras. And it is topped with a pinch of black pepper powder and ghee (tup).

Traditional Method:

• Traditionally aamras is made by hand (not grinder or blender). 
• Wash and dry the mangoes. Hold the mango firmly with your thumb on the stem and fingers underneath. Soften the mango by squeezing gently, turning it occasionally to evenly loosen the flesh.
• Once you feel that all the flesh is mashed evenly then remove the stem and remove all the pulp into a bowl. Squeeze gently to extract most of the pulp. 
• Turn the skin inside out and squeeze out the remaining juice by hand. Also, squeeze the stone to get all the pulp. To get most of the pulp out from skin and stone, you may use a little water.
• Taste and add sugar accordingly. Then using a wooden churner (madani), mash the pulp even more. 
• Aamras won’t be smooth (like one made using a blender). It is called lachhedar aamras.

🧾Ingredient Notes

Mango:

• Always use ripe and sweet mango. 
• In India, alphonso mango (hapus keri) is the best choice. Since it is a little expensive fruit, the next best choice is Kesar. You can mix both as well.
• Here in the USA, Ataulpho mango (a Mexican fruit) is a good variety to make aamras.

Sugar: you may or may not need to add. It depends on the sweetness of your fruit. If using Alphonso then you don’t need to add any sugar as it is a super sweet one.

Milk or Water: Add a very little amount just to make a dippable consistency of aamras. If you add more then it will become the consistency of a mango milkshake.

👩‍🍳Step By Step Photo Instructions 

1. Peel the mango, make the pieces and take them into the blender jar. Add milk or water and sugar if using. 
2. Blend it into a smooth puree.
3. Remove it to a bowl and add the flavoring. Here I have added ground ginger (sonth). You can use cardamom powder or saffron while grinding.
4. Mix well, chill aamras in the fridge for an hour before serving. While serving in an individual bowl, drizzle a teaspoon of ghee in each bowl.

💭Expert Tips

Sugar quantity may vary depending on the sweetness of your mangoes. If mangoes are slightly unripe and have a sour taste then you may need to add little extra sugar. If mangoes are super sweet then skip the sugar.

Milk or Water? Use milk to make rich, creamy aamras. I grew up in a household where water is used while pureeing mangoes. 

Canned mango pulp? Personally, I don’t like its flavor for making aamras. Though I use canned pulp while making eggless mango cake. Fresh is always better for making aamras. However, if using canned pulp that is already sweet and has a nice dippable consistency then you just need to add some flavoring only (e.g. ginger or cardamom or saffron).

Soak mangoes in the water? My grandmom used to soak the mangoes in a large bowl of water for 30-40 minutes. She said that mango has a heating effect on your body (e.g. getting acne, skin rash) if eaten too much. If you soak the mangoes, all the heat is transferred into the water and then you can eat as many mangoes you want without worrying about heat.

🥣 Storage Instructions

• In the refrigerator, aamras stays good for 3-4 days in an airtight container. You may notice a slight discoloration and that is normal as fruit oxidize when it exposes to air.
• In the freezer, It stays good for up to 6 months. Freeze them in individual portions and thaw it on the counter or refrigerator. Stir aamras well until combined and smooth then enjoy.

🍽 Serving Ideas

• Amras puri: This is the most popular combo. When serving to the guests or amaras is on the wedding menu, it is served with puffed pooris.
• A bowl of aamras is served along with a daily meal (that consists of roti, sabzi, dal, and rice). Many times, aamras is served with pad wali roti (two-layered roti) in Gujarat.
• It can be enjoyed as a snack or dessert as it is. 

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