Aamras is a flavored and incredibly delicious mango pulp, a popular Indian dish served with pooris or chapati. This is vegan and gluten free.
During most summer festivals and other family occasions aamras and pooris are generally served at the beginning of the dinner or lunch course. 'Aam' means mango and 'ras' means pulp. Traditionally alphonso mangoes are used in the recipe. But if those are not available use any ripe mangoes and prepare this ras. You can also use ammras in puddings, your favorite desserts (burfi, sheera), juices, or with vanilla ice cream. My family loves it when served with pooris or puran poli (ubbati). I will soon share the recipe for the same.
Preparation time : 10 minutes
Serves : 3 to 4
Ingredients for Aamras
Mangoes - 2
Saffron threads - 5 to 6
Cardamom powder - ¼ to ½ tsp
Steps to prepare Aamras
- Wash the mangoes. Peel and chop them.
- In a blender add the chopped mango pieces, few saffron threads and blend it until smooth and creamy.
- Now add the cardamom powder and mix well. (Check the tips for more options)
- Keep it in refrigerator and let cool down for sometime even before you serve
- Aamras is now ready. Garnish it with few saffron threads. Serve with pooris and enjoy.
- You can also added roasted nuts to the recipe if desired.
- You can add little water, milk or coconut milk to thin down but I usually do not add anything as I just love the strong flavor of mangoes.
- You can also add in sugar or honey for desired sweetness.
- You can store it in the freezer in air tight container and enjoy thought the year on the off season too. Remove it an hour even before you use it.
- Traditionally pulp of the mango is extracted by squeezing using hands and then blending it.
- Check out the well riped mangoes so you do not have to add any additional sweetener.