Aamras recipe with mango pulp: Aamras is a classic delight made from pureed mangoes. It is a popular recipe in the Western States of India. Especially in Gujarat, Maharashtra, and Rajasthan. Which is traditionally served with poori. A fuss-free and super easy recipe. Can be made within minutes and tastes heavenly.
Mango is high in fiber, low in calorie and a good source of antioxidants. It is also a powerhouse for vitamin ‘A’ and ‘C’. Mangoes are in season now. I am a die hard fan of mangoes. I can eat mangoes almost daily. Hence I am trying to make as many recipes as I can with mangoes. A chilled bowl of aamras is very soothing when consumed on a hot summer day.
What is Aamras
Aamras is basically a flavored pureed mango recipe. ‘Aam’ is the Hindi name of Mango and Ras means ‘the juice’. It is also named as Keri nu ras in Gujarat. As I have mentioned above this recipe is very popular in Gujarat, Maharashtra, and Rajasthan. There is a slight variation in every version. In Gujarat they use dry ginger / sonth powder. Whereas the Maharashtrian version adds cardamom powder and the Rajasthani version uses kesar/saffron in their aamras. Whatever version you try. They are scrumptious in every way!
What mangoes are best for Aamras
Always go for ripe, sweet and less fibrous mangoes for this recipe. Some sweet varieties of mangoes like Alphonso/Kesar/Hapus, Safeda/Banganapali, Dussehri, Pairi, Neelam, Himsagar go very well.
How to make Aamras Recipe with mango pulp
Traditionally to make this aamras recipe with mango pulp people used to extract the pulpy juice with hands, followed by mixing all ingredients together. Nowadays, every household has blenders and mixers. Hence people prefer to use these.
I used to submerge the mangoes in water for 2-3 hours, before consuming them or making any recipe. As the water treatment, helps in getting rid of the sap and reduces the heat of the mangoes.
To make this dish, along with mangoes you need sugar as a sweetener, saffron and nutmeg powder as a flavoring agent. I also like to add some fresh cream to this. The cream lends a beautiful creamy taste to the pulp.
Few variations can be made. Such as:
- For sweetener instead of sugar honey, jaggery or any healthy sugar substitute can be used.
- The same quantity of milk can be used instead of fresh cream or you can use a little water instead.
- For flavoring agent green cardamom powder can also be used in place of nutmeg powder or both can also be added.
For the best taste serve this aamras recipe with mango pulp chilled and make sure it should not be too runny. It must be of slightly thick consistency. It can be relished as it is or serves with hot, crispy poori or paratha. Either way, it tastes yummy.
Here is my version of the aamras recipe.
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Here are a few more refreshing summer recipes you may like
- Mango Milk Shake with Mango Pulp
- Aam Pora Sharbat
- Arabian Pulpy Grape Juice
- Plain Sweet Lassi
- Thandai Recipe
- Watermelon Smoothie
Aamras Recipe with Mango Pulp | How to make Aamras
INGREDIENTS ( 1 CUP = 250 ML )
- 2 ripe mangoes
- 4 tbsp fresh cream
- 1/4 cup sugar
- 5-6 strands saffron/kesar
- 1/4 tsp nutmeg powder
- Peel the skin. Scrape out the mango pulp and put directly in a blending jar. Discard the seed.
- Add fresh cream, sugar, nutmeg powder and saffron to the blending jar. Blend it until smooth.
- Transfer to the serving bowl and keep in the refrigerator until chilled.
- Then serve by adding some small chopped mango cubes.