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
Regional variations of aamras
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.
Blending the pulp or not?
The faster way ofcourse is to use a blender.
Do we need to add milk to this mango pulp?
- Cutting board
- Fruit Knife
- 2 mango ripe sweet, and fleshy
- 1/4 tsp dry ginger powder
- 2-3 strands saffron optional
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.
- 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.
Serving the aamras right
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?
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.