Aamras means ‘aam’ for mango and ‘ras’ for juice or pulp. Aamras or amras is a mango pulp recipe that is best served with puri (poori – Indian fried flat bread). Aamras is probably the most simple recipe that I have on the blog 🙂 Very quick and yummy along with puris. You can also serve this with dosa like ragi (finger millet) or wheat flour dosa.
Aamras tastes best when made with the alphonso mangoes. Alphonso mango is a famous variety of mango from Maharashtra and Gujarat in India. It is very sweet with lots of pulp in it. Aamras is a famous recipe from these western states of India and while the Gujaratis add some ghee and ginger powder (saunth), the maharashtrians add some cardamom powder.
I do not add any cardamom powder when I make this with pooris as I prefer cardamom only for desserts. Some people also prefer to add milk, but I like a very concentrated mango taste and so I add only a tiny bit of ginger powder along with saffron.
Preparation time: 10 mins
Ripe mango – 4 medium (peeled and diced)
Sugar – 4 tsp (depends on the sweetness of mangoes)
Ginger powder – ½ tsp, optional
Saffron strands – 4, optional
- Select the mangoes that are ripe and with good flesh or pulp rather than the juicy ones. Peel the mangoes and chop them so that you have all the mango flesh.
- Blend the mango flesh along with saffron strands, ginger powder and sugar into a creamy and smooth paste consistency.
- Chill in the refrigerator and serve with hot puris !! A match made in heaven 🙂
- Alphonso mangoes are the best for this recipe but you can use any other variety that has a good pulp in it.
- Add sugar as per the sweetness of the mango, my mango was super sweet, so you may have to adjust the sugar you add.
- You may add some milk to this recipe, but I prefer only mangoes as I want mine to be a concentrated mango pulp.
You can check my recipe for Poori or puri here — Poori with potato curry