Aamras is a traditional Indian mango puree sweet that captures the very essence of summer. Made with ripe mangoes, flavored with cardamom, and infused with a touch of saffron, this refreshing dessert is typically served with piping hot pooris or enjoyed as is. It’s a nostalgic favorite during mango season, especially in Maharashtra, Gujarat, and Rajasthan.
Ingredients:
For Aamras Recipe :
- 2 ripe mangoes (preferably Alphonso or Kesar)
- 4 to 5 tsp sugar (adjust as per sweetness of mangoes)
- 1 pinch saffron strands
- ¼ tsp cardamom powder
- 1 tbsp water (for soaking saffron)
Instructions:
- Wash the mangoes thoroughly.
- Peel and cut the mangoes into small chunks.
- In a small bowl, soak saffron strands in 1 tablespoon of water and keep aside for 5 minutes.
- In a blender, add the mango pieces, sugar, cardamom powder, and saffron water.
- Blend until smooth and creamy.
- Pour the aamras into a bowl.
- Chill before serving for enhanced flavor.
- Serve with poori or enjoy as a standalone dessert.
Nutritional Information (General):
(Per ½ cup approx.)
- Calories: 110 kcal
- Carbohydrates: 26g
- Protein: 1g
- Fat: 0.5g
- Fiber: 2g
- Vitamin C: 60%
Potassium: 210mg
Cooking Tips & Variations:
- Chill it: Refrigerate aamras before serving for a refreshing twist.
- Milk version: For a richer version, add 2–3 tablespoons of cold milk while blending.
- Flavor up: Add a drop of rose water or a few mint leaves for a fresh twist.
- Texture: Strain the aamras after blending for an extra-smooth consistency.
Common Mistakes & Fixes:
- Mistake: Aamras too thin.
Fix: Use less water or refrigerate for 15–20 mins to thicken. - Mistake: Too tangy or sour.
Fix: Adjust sugar depending on the mango variety used. - Mistake: Overpowering saffron.
Fix: Use just a pinch and soak well to extract color and flavor.
Chef’s Tips & Tricks:
- Use fully ripe, aromatic mangoes like Alphonso or Kesar for best flavor.
- Always taste mangoes before blending to decide sugar quantity.
- Use chilled mangoes for an instant cold dessert.
- For gatherings, prepare aamras in advance and refrigerate in individual serving glasses.
Brand Suggestions:
- Mangoes: Devgad Alphonso, Ratnagiri Alphonso (available in Indian markets)
- Cardamom Powder: Everest, MDH, or Catch
- Saffron: Keynote, Baby Brand, or Everest
- Blender: Nutribullet, Philips, or Maharaja Whiteline
Equipment & Tools:
- Blender or mixer
- Knife and chopping board
- Mixing bowl
- Small bowl (for saffron)
- Spoon or ladle for serving
Pairing Suggestions:
- Traditionally served with hot, fluffy Pooris
- Can be paired with Puran Poli during festive meals
- Works well as a topping for vanilla ice cream or shrikhand
Allergen Information:
- Gluten-Free: Naturally gluten-free
- Dairy-Free: Yes (unless milk is added)
- Nut-Free: Yes
- Vegan: Yes (if milk is not added)
Recipe Instructions Step by Step:
Step 1: Prepare the Mangoes
Wash, peel, and chop 2 ripe mangoes into small pieces.
Step 2: Soak the Saffron
In a small bowl, soak a pinch of saffron in 1 tbsp water and keep aside for 5 minutes.
Step 3: Blend Everything
Add the chopped mangoes, saffron water, 4–5 tsp sugar (adjust to taste), and ¼ tsp cardamom powder into a blender.
Step 4: Make a Smooth Puree
Blend until you get a thick, smooth puree. Ensure there are no lumps.
Step 5: Serve or Chill
Pour the aamras into a bowl. Chill in the refrigerator or serve immediately with poori or as a dessert.