The classic mango dessert which just calls for good ripe mangoes is aamras. This raw, vegan, gluten-free and nut-free sweet treat is a dream dessert from Western Indian cuisine.
As if you need a reason to get me talking about mangoes!! I live, breathe mangoes and if possible will happily live on a mango tree. The easiest dessert you can make out of the ripe mangoes is aamras. It is pure ambrosial to have this mango pulp, the thought itself is so satisfying.
As if you need a reason to get me talking about mangoes!! I live, breathe mangoes and if possible will happily live on a mango tree. The easiest dessert you can make out of the ripe mangoes is aamras. It is pure ambrosial to have this mango pulp, the thought itself is so satisfying.
Mango variety best for aamras
The best variety of mango for the aamras is ofcourse Alphonso. The Sadabahar variety also tastes amazing with this mango pulp recipe. If you get Kesar, that tastes good too. The main idea is to get a mango that is sweet and is not too fibrous.
Regional variations of aamras
Aamras is typically the dessert person from three regions. Therefore there are small regional variations in them
The Gujarati version- the classic Alphonso aamras have a pinch of dry ginger powder added to them, aiding in digestive properties. It actually enhances the sweet flavour too.
The Maharashtrian version- the aamras from this region use cardamom to flavour it. This gives a deep dessert feel to this thick mango pulp.
The Rajasthani version- is usually prepared with Kesar or saffron to flavour.
The Gujarati version- the classic Alphonso aamras have a pinch of dry ginger powder added to them, aiding in digestive properties. It actually enhances the sweet flavour too.
The Maharashtrian version- the aamras from this region use cardamom to flavour it. This gives a deep dessert feel to this thick mango pulp.
The Rajasthani version- is usually prepared with Kesar or saffron to flavour.
Aamras
Blending the pulp or not?
The traditional way of making aamras is to wash the mangoes thoroughly and then rub them between your palms so that the pulp can break down and the skin will still hold it. Once soft, a small cut is made in the skin and the pulp is squished out. This produces the aamras with a few bites of yummy mango in it.
The faster way ofcourse is to use a blender.
The faster way ofcourse is to use a blender.
Do we need to add milk to this mango pulp?
Usually, I prefer aamras without milk. However, you can add a touch of milk to give it a creamy dessert feel.
Aamras
The classic mango dessert which just calls for good ripe mangoes is aamras. This raw, vegan, gluten-free and nut-free sweet treat is a dream dessert from Western Indian cuisine.
Equipment
- Cutting board
- Fruit Knife
- blender
Ingredients
- 2 mango ripe sweet, and fleshy
- 1/4 tsp dry ginger powder
to garnish
- 2-3 strands saffron optional
Instructions
Processing for the mango pulp
- Wash the mangoes. Peel the skin and extract the fleshy part.
- Discard the seed.mCut the flesh into cubes.
- Add the cubes and any of the juices into a blender and whizz for a smooth paste
- Avoid adding water or any liquids so as to get a thick pulp. Pulse till it breaks down and then blend.
Flavouring
- To the mango pulp made add the ginger powder and give it a quick pulse.
- Pour out this pulp into serving dishes or a large dish.Garnish with saffron strands.
- Chill for an hour before serving if desired.
Nutrition
Serving: 30gCalories: 24kcalCarbohydrates: 6gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gSodium: 1mgPotassium: 58mgFiber: 1gSugar: 6g
Tried this recipe?Let us know how it was!
Serving the aamras right
Go classic with aamras and puri. It never goes out of style. I love to make mini puris that go well with aamras. Serve as a dessert with a naiveyam thali or simply are that chilled summer treat this mango nectar will certainly make your day.
What to do with leftover aamras?
Now, this is unheard of in my house. Yet, if you happen to make a big portion of this mango pulp does get leftover here are a few ways to use it up.
- Churn up a lassi with this mango pulp.
- Use the thick pulp to layer up a parfait.
- Pour some milk into the blender and make a milkshake.
- Microwave it for a few minutes at a time and make mango jam.
To freeze or not?
If you have tons of mangoes, yes please freeze the excess aamras for the no mango seasons. However, thaw it at room temp to bring it back to consistency. You may consider adding the flavouring upon thawing than earlier as it tastes fresher this way.
Stay connected
This recipe and images have been on the blog for a very long time from 2017. It is updated in 2022. Hope you like this version better than just the recipe that we posted earlier.
When you make these aamras, let us know what you like about them in the comments. We are always all ears to hear your reviews, twists and turns. While you are here, do subscribe to get updates as regular as we can post them for you. Tag us @mildlyindian or #mildlyindian with your version of these recipes on all your social media accounts.
See you in the next post.
Such a simple recipe, but I never would have thought of it myself. I love mangoes and am always looking for new ways to use them. Definitely giving this a try.
I love aamras too.. can’t wait for the summer season again to relish this Divine dish.
Love aamras in the Mango season……. Such a Divine taste it has with hot Pooris
Aamras is my favourite specially with pooris , addition of ginger powder and kesar will surely take the humble aamras to an another level, lovely share.
Love mangoes to the core….Simple yet yummy recipe and loved by most of us!! Loved the way you spiced up with ginger powder…..Awesome share!!
Wish I could get some mangoes now to prepare this delicious aamras!!! This is such an irresistible and delicious simple dish we Indians enjoy during mango season. I love the way you have elevated the flavour with addition of ginger powder.
really aamras with poori makes a perfect combination in summer. My in laws enjoy this almost everyday.
Who can say NO to Aamras , simply love it. Early waiting for Summers for Specially for mangoes. Lovely post dear.
Aamras poori is our favourite menu during Summer. Never tried adding dry ginger to it though. Will try it next time I get hold of mangoes.
Such an easy recipe with mango.. Sounds amazing. The addition of ginger must have enhanced the flavour. Lovely share☺
Love the aamras with hot fluffy poories. Can’t wait to lay may hands on it come summer. The spiced up aamras is good idea.