Aamras (Recipe with Sweet Mango Pulp)

Aamras is a flavored and incredibly delicious mango pulp, a popular Indian dish served with pooris or chapati. This is vegan and gluten-free. Each serving is under 100 calories and can be prepared in 10 minutes.

Jump to:

• What is Aamras?
• Ingredients for Aamras
• Steps to prepare Aamras
• Expert Chef Tips
• Storage Instructions
• FAQs
• Why should we soak Mangoes in water before use?
• Other Mango Recipes You May Love
• Recipe card
• User Reviews

What is Aamras?

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 that are fiberless and prepare this ras. You can also use aamras 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

Ingredients for Aamras

Mangoes - Use pulpy, fiber-less mangoes that are ripe and sweet. Note, we do not add any extra sugar while preparing Aamras. Alphonso, Kesari, Honey, Ataulfo, Kents, and Keitts are some mango varieties that are best suited for preparing Aamras.

Saffron threads add a beautiful floral fragrance to the sweet mango pulp.

Cardamom powder adds the familiar warmth and fragrance that is associated with most Indian desserts.

See the recipe card below for a full list of ingredients and measurements.

Steps to prepare Aamras

• Wash the mangoes. Peel off the skin and chop the flesh.
• Modern Method: In a blender, add the chopped mango pieces and a few saffron threads and blend it until smooth and creamy. In the traditional method, chopped mango pieces are taken in a large bowl and mashed with your fingers until pulpy.
• Now add the cardamom powder and mix well.
• Keep it in the refrigerator and let it cool down for some time even before you serve

Garnish the cooled mango pulp with a few saffron threads. Serve in small dessert bowls along with hot pooris or Indian roti and enjoy.

Expert Chef Tips

• You can also add roasted nuts to the recipe for a delicious crunch.
• You can add little water, milk, or coconut milk to thin down the mango pulp. I usually do not add anything as I just love the strong flavor of mangoes.
• You can also add sugar or honey for desired sweetness. I make sure I prepare this dish when I have well-ripened and sweet fiberless mangoes.
• Traditionally, the mango pulp is extracted by squeezing the peeled mangoes in your hands.

Storage Instructions

You can store Aamras in the freezer in an airtight container and enjoy them throughout the year, even when mangoes are not in season. Thaw it for a couple of hours at room temperature before use.

FAQs

Why should we soak Mangoes in water before use?

1. Soaking helps to remove dirt, pesticides, insecticides, and other unwanted chemicals present on the mango skin.
2. The milky sap that drips from the stem of the fruit can be removed easily by soaking mangoes in water. This sap contains phytic acid, an anti-nutrient that can interfere with the absorption of vitamins and minerals.
3. Mangoes are a thermogenic food. Soaking mangoes in water for half an hour can help reduce their thermogenic properties, which can help prevent digestive problems, acne, and other skin issues.
4. Soaking mangoes helps reduce the harmful effects of phytochemicals present in the fruit. Phytochemicals are plant compounds with various health benefits, but they can also be harmful in high doses.

Other Mango Recipes You May Love

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Recipe card