Aamras: Flavored Mango Pulp

Aamras literally means "mango nectar" and that’s exactly what it is – flavored pulp of ripe mangoes. A summer regular on any Gujarati thali, this dish is unusual in that it isn’t an end-of-meal dessert – it is part of the main course, eaten with pooris and parathas.

As delicious as aamras is, it is also very simple to make. Here’s how.

In the picture above: alphonso (Devgad hapus) mango aamras.

You Need:

• Ripe mangoes* – 2
• Sugar – 1 tablespoon (adjust according to the sweetness of the mango)
• Milk – 1 tablespoon
• Cardamom – 1 pod [buy here]

*Pick a sweet, pulpy, non-fibrous variety of mango for this recipe.

How To Make Aamras:

Peel the mangoes and extract their pulp/juice, discarding the seeds.

Peel the cardamom to extract its seeds. Discard the skin. Crush the seeds (you could do this using a mortar and pestle, or a flat surface and a rolling pin).

Take the mango pulp/juice in a blender along with sugar, milk and crushed cardamom. Activate the blender to blend everything to a thick homoegenous mix. To make the consistency runnier, add more milk.

If you prefer your aamras somewhat chunky instead of super-smooth, do not use the blender – mash the pulp with a masher or your fingers instead.

And that’s it. Aamras is ready to eat. Let it rest in the refrigerator for at least two hours to allow the flavors to blend and settle.

To Serve:

Chill before serving. Serve with pooris/parathas and pickle.

Or dig in standalone – aamras does not really need accompaniments!

Notes:

Want to try more mango recipes? Take a look at this post: 7 Must-Try Mango Recipes.

Cardamom in dessert sounds good? Here’s more you can do with this aromatic spice: add it to pua or fresh fruit rabri.