AamRas Recipe

Aamras is a classic Indian summer delicacy made from ripe, juicy mangoes that are pureed and often flavored with cardamom or saffron. Popular in states like Maharashtra, Gujarat, and Rajasthan, this sweet mango pulp is typically served chilled with puris or as a dessert. Aamras celebrates the essence of mango season and is loved for its vibrant color, smooth texture, and irresistible natural sweetness. Simple yet indulgent, it’s a refreshing treat that brings the joy of mangoes to every bite.

What is AamRas?

Imagine a hot summer afternoon in India — the kind where the sun blazes overhead and all you crave is something cool, sweet, and comforting. That’s when Aamras makes its grand entrance. A golden, velvety mango puree that feels like sunshine in a bowl, Aamras isn’t just food — it’s an emotion tied deeply to childhood memories, family gatherings, and the joy of mango season.

In many Indian homes, especially in Maharashtra and Gujarat, the arrival of mangoes means only one thing: it’s time for Aamras. The most fragrant, fully ripe mangoes — usually Alphonso or Kesar — are peeled, pulped, and blended into a smooth, luscious puree. Some families stir in a pinch of cardamom, a few strands of saffron soaked in warm milk, or even a dash of ghee, enhancing its richness. But often, the mangoes are so sweet and flavorful that nothing else is needed.

Traditionally, served with hot, fluffy puris — the contrast of cool, sweet mango pulp with warm, crisp puris is pure magic. For others, it’s a dessert to be savored slowly, spoon by spoon, chilled to perfection.

Isn’t just about taste; it’s about the experience — sticky fingers from squeezing mangoes, the laughter around the table, and the quiet satisfaction of savoring nature’s sweetest gift. It’s a simple dish, yet deeply rooted in culture and nostalgia.

Every summer, like clockwork, my grandmother would declare that the mangoes were “just right” — not a day too soon, not a day too late. That was our signal. It meant the Aamras season had officially begun.

In our warm little kitchen, the ritual would unfold: juicy Alphonso mangoes lined up on the counter, their sweet aroma filling the room. I’d watch, wide-eyed, as she peeled each mango with practiced hands, letting the golden pulp slide into a big steel bowl. Sometimes she’d let me help — though I mostly ended up with sticky fingers and mango on my cheeks.

But in our home, it was more than that. It was tradition. It was summer break. It was joy. We’d add a touch of cardamom or a few saffron strands soaked in warm milk, just like she taught us. Then the bowl would go into the fridge, and we’d wait — impatiently — for it to chill.

Lunch on those days was always the same: puffed puris and a big bowl of cold Aamras. The puris would disappear fast, but I always saved the last spoonful of Aamras to savor slowly, letting the mango flavor linger just a bit longer.

Over the years, I’ve made Aamras many times — sometimes with Alphonsos, sometimes with Kesars. Each time, the first spoonful brings me back to that kitchen, that bowl, that sunshine. It’s amazing how something so simple can hold so much memory.

How to Make Aamras (Step-by-Step Recipe):

Step 1: Choose Your Mangoes

Start with 3 large, ripe mangoes. Alphonso or Kesar are perfect for their sweetness and color. Wash them well, peel off the skin, and cut the pulp away from the seed.

Step 2: Blend the Pulp

Add the mango pulp to a blender. If your mangoes are naturally sweet, you may not need any sugar. But if you like it a bit sweeter, add 2 to 3 tablespoons of sugar to taste.

Step 3: Add Flavor (Optional but Delicious)

• Add ¼ teaspoon of cardamom powder for a warm aroma.
• Soak a few saffron strands in 1 tablespoon of warm milk and stir that in for extra richness and color.

Step 4: Adjust the Texture

If the mixture is too thick, add a tablespoon or two of cold milk or water to reach your desired consistency. Blend everything together until smooth and creamy.

Step 5: Chill and Serve

Pour the Aamras into a bowl, cover, and chill it in the refrigerator for at least 30 minutes. Serve cold with hot puris, or enjoy it just as it is — straight from the bowl, spoon in hand!

Serving Suggestions & Fun Variations

1. Hot Puris

This is the most traditional and beloved pairing. The contrast between the warm, puffed puris and the chilled, silky mango puree is heavenly. This combo is often served during festive meals in Maharashtra and Gujarat, especially during the summer.

2. Roti or Paratha

If you’re out of puris, a warm chapati or ghee-laced paratha works beautifully too. Just tear, scoop, and enjoy!

3. As a Dessert

Sometimes I pour Aamras into little dessert bowls and serve it after dinner, topped with chopped nuts like almonds or pistachios. A dollop of fresh cream or a scoop of vanilla ice cream takes it to another level.

4. Freeze It into Popsicles

Just pour into molds and freeze — they make a perfect no-added-sugar summer treat for kids (and grown-ups too).

5. Drizzle Over Pancakes or Waffles

Feeling playful? Aamras makes a surprisingly delightful topping for breakfast dishes like pancakes, waffles, or even overnight oats.

Helpful Tips

• Choose the Right Mangoes:
  Always use fully ripe, sweet mangoes like Alphonso, Kesar, or Badami. Avoid fibrous varieties — they affect the texture.
• No Sugar Needed (Sometimes!):
  Taste your mangoes before adding sugar. The best mangoes are naturally sweet and may not need any added sugar at all.
• Strain for Smoothness (Optional):
  If you prefer an ultra-smooth texture, you can strain after blending. This helps remove any stray fibers.
• Flavor It Your Way:
  Cardamom, saffron, or even a touch of dry ginger powder can be added based on your regional taste or personal preference.
• Serve It Chilled:
  Aamras tastes best when it’s cold. Let it rest in the fridge for at least 30 minutes before serving — it thickens slightly and the flavors deepen.
• Storing Leftovers:
  Store any leftover in an airtight container in the fridge. It stays fresh for up to 2–3 days. You can also freeze it in small batches and thaw as needed.
• Make It Ahead:
  Aamras is a great make-ahead dish for parties and festivals. Just prepare it in advance, chill it, and serve with hot puris when ready.

Here’s an estimated nutrition facts table for Aamras (per serving) based on a recipe using 3 large ripe mangoes and optional additions like sugar, saffron, and milk. This is calculated for 4 servings.

🥭 Estimated Nutrition Facts (Per Serving)

📝 Notes:

• Based on using Alphonso mangoes, 1 tbsp milk, and 1 tsp sugar per serving.
• Nutrients may vary based on mango type, added sugar, and portion size.
• Great source of Vitamin C, Vitamin A, and natural antioxidants.

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You may like to read Nutrition Benefits of mango on https://www.healthline.com/nutrition/mango

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