Aamras is a traditional Indian summer dessert recipe made from ripe mangoes, sugar, and flavored with cardamom or/and saffron. It gets ready in under 10 minutes and is typically served with Poori.
What is your favorite aspect of summer? Mangoes, of course! The “king of fruits” is admired and most anticipated - All thanks to its juicy, sweet, and exquisite flavor. Not just in India, Mangoes are loved by people worldwide. From shakes to desserts, we can use them in various recipes. In this article, we will share a recipe taken from India’s Maharashtra region. It is called Aamras.
What is Aamras?
'Aam' means 'Mango', and 'Ras' means 'Juice' in Hindi. It is a dessert made with mango pulp, sugar, and flavoring agents like cardamom and saffron. Some people also add dry ginger powder (saunth).
Traditionally, aamras is made by hand (not using a blender). The ripe Alphonso mango is traditionally rubbed well using hands while still having its peel on. This process softened the pulp, which was then squeezed out with bare hands. Then, the cardamom powder is added for the taste. It is recommended to serve aamras cold. Therefore, chill your mangoes for at least three-four hours before removing them to prepare aamras for the best results.
Aamras can be eaten as a dessert. However, the best and most authentic way to enjoy aamras is to pair it up with crispy puris and enjoy!
Aamras is more popular in the states of Gujarat, Rajasthan, and Maharashtra in India.
Ingredients for Aamras Recipe
Mango: Use fresh, ripened, juicy mango varieties like Alphonso, Kesar, or Ataulfo.
Sweetener: I used white sugar in this recipe. You can use jaggery as well. Do not add sugar if the mangoes are super sweet.
Cardamom Powder: This gives a nice flavor to the dish, don't skip it.
Saffron: Optional. It gives a nice color and flavor to the dish.
Water (or milk): Optional. Add very little water or milk (about 2 tablespoons) to make a dippable consistency of aamras.
How to Make Aamras
Cut the mango pulp into chunks and place them in a blender or food processor.
Add sugar, a few saffron strands, and cardamom powder to the blender, and blend until you get a smooth puree. If the puree seems too thick, you can add a little water or milk to the consistency you need.
Store in a container and chill it for at least an hour in the refrigerator.
Fridge: You can store the leftover aamras in an airtight container for 2-3 days in the refrigerator.
Freezer: You can store them in freezer-safe containers or ziplock bags for up to 2-3 months. When you want to use serve it, thaw it overnight in the refrigerator.
Tips to make The Best Indian Aamras Recipe
- Choose the Right Variety Mangoes: Alphonso, and Kesar, are popular varieties to make aamras. If you are in the USA, you can use the Ataulfo variety.
- Choose Ripe Mangoes: Use ripened and sweet mangoes for the best aamras.
- Consistency: You can add milk or water to adjust the consistency while pureing the mangoes.
- Flavorings: Adding saffron strands or/and cardamom powder enhances the flavors. In some places, they also add dry ginger powder (sonth or saunth) to the aamras.
- Sweetener: You can either use sugar, jaggery, or honey. You can skip the sugar if the mangoes are very sweet.
- Nuts: You can garnish with chopped nuts like almonds, cashews, or pistachios.
- Canned Mango Pulp: I do not recommend using canned mango pulp to make aamras, but If using, do not add any sugar as it's already sweetened.
- Frozen mango: You can also use frozen in place of fresh.
More Mango Recipes
- Cut the mango pulp into chunks and place them in a blender or food processor.
- Add sugar, a few saffron strands, and cardamom powder to the blender, and blend until you get a smooth puree. If the puree seems too thick, you can add a little water or milk to the consistency you need.
- Store in a container and chill it for at least an hour in the refrigerator.