Aamras (Sweet Mango Pulp)
The mango delicacy Aamras is a popular treat from the western states of Maharashtra and Gujarat.
On Akshay Tritiya, almost all Maharashtrians will cook a special dish. The season of Chaitra begins at this time. The meal should commence with Aamras with puri and Kurdai (traditional Marathi sun-dried papad).
Originated from India, it is linked to most Asian subcontinental countries. Bangladesh, Pakistan, Sri Lanka, Myanmar, Thailand, and parts of Nepal are among them.
Mainly liked by Marwaris, Gujaratis, and Konkanis. As per all of them, Maharashtrians will refer to the recipe as Aamras.
Aamras in Gujarat will call Keri no ras, while Aamras in Marwari will call Kesar Aamras.
Ingredients
| Four to five Kesar mangoes or two large Alphonso mangoes or 400 grams mangoes | Add 2-3 teaspoons raw sugar or jaggery to taste, as needed – optional |
| 1 pinch saffron strands – optional | Cardamom powder (ground cardamom): ½ tsp |
| Water or milk as required – optional | ¼ tbsp dry ginger powder (ground ginger) to taste, can be added as required |
Method
- Ensure that the Alphonso mangoes are thoroughly rinsed in clean water. After rinsing them, drain all the excess water and wipe them dry with a clean cloth.
- Mangoes should be peeled and chopped.
- Chop the mangoes and add them to the blender. If the mangoes are slightly tart or sour, you can also add some sugar.
- Make a smooth pulp and transfer it to a bowl
- Crush the saffron strands and add the cardamom powder.
- Combine very well. You can thin the consistency slightly by adding some milk (dairy or vegan).
- Pour the contents into a container. Cover and chill for 30 minutes to an hour in the refrigerator. Alternatively, serve straight away in small bowls.
Serving Suggestions
Make Aamras and serve it with poori. If you want a healthier option, serve it with Roti.
You could top Aamras with nuts and dried fruits of your choice and also add some roasted or fried golden brown Cashews in it.
Aamras is served cold or chilled during the summer. The mangoes can either be refrigerated for a few hours or ice cubes can be added to the mangoes while they are being blended.
Additional Points of Caution
- Mangoes: Usually, Aamras is made from mangoes of the Alphonso variety but other fiberous varieties of sweet, juicy mangoes can also be used.
- Consistency: As we eat Aamras with poori or roti, I don’t add milk or water when preparing it. Water or milk can be added to thin the consistency if you wish.
- Ground ginger: In Gujarati Aamras, there is a bit of ginger powder (saunth) added. Additionally, ghee is topped on top of the Aamras to make it easier to digest.
- Ground cardamom: There is also cardamom powder in the Maharashtrian version. Cardamom powder usually goes with saffron.
- Garnish: Nuts, such as almonds, cashews, and pistachios, can be sprinkled over the Aamras. They can also be mixed into the amras.
- Frozen mangoes: Aamras can be made easily with frozen mangoes also. Blend the mangoes after they thaw a bit.
- Scaling: This recipe can be easily scaled up.
Health Benefits
It contains anti-oxidants and beta carotene, which contribute to good eye health, prevent macular degeneration, and prevent night blindness. It is rich in magnesium and potassium, which prevent muscle cramps.
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