Discover the ultimate Aamras recipe—smooth, creamy mango purée infused with saffron and cardamom. A summer favorite, perfect with puris or as a chilled dessert. Learn how to make, store, and enjoy this classic Indian delight!
Aamras is summer in a bowl—golden, luscious, and bursting with the pure joy of mangoes. This traditional Indian delicacy transforms ripe mangoes into a silky smooth purée, enhanced with a hint of cardamom and saffron. Oh so good! It is best enjoyed chilled, served alongside warm, fluffy puris, making for a classic treat that defines the mango season..
The star of this dish is the mango, the ‘king of fruits.’ Alphonso, Kesar, or any sweet, pulpy variety works beautifully. When mangoes reach peak ripeness, they develop an irresistible natural sweetness, requiring little to no added sugar.
Aamras Variations
Spiced Aamras: Add a pinch of dry ginger powder or nutmeg for extra warmth.
Jaggery-Sweetened Aamras: Swap sugar (if using) with grated jaggery for a deeper, caramelized sweetness.
Nutty Aamras: Garnish with chopped almonds and pistachios for a crunch.
Serving and Pairing
Traditionally, Aamras is served with deep-fried puris, allowing the crisp, airy bread to soak up the rich mango purée. However, it can also be enjoyed as a dessert on its own or even drizzled over vanilla ice cream for a fusion twist. Whether paired with puris or relished as a chilled dessert, it embodies the simple pleasures of summer. So, grab your sweetest mangoes and blend up a bowl of sunshine today! 🙂
Storage Instructions
- Store leftover aamras in an airtight container in the refrigerator for up to 2 days.
- For longer storage, freeze aamras in portions in airtight containers or ice cube trays for up to 1 month. Thaw in the fridge before serving.
- Avoid adding milk if planning to store, as it can affect freshness and consistency.
Looking for more mango recipes?
Aamras
Cuisine: Indian, Maharashtrian, Gujarati2-3
servings10
minutesDiscover the ultimate Aamras recipe—smooth, creamy mango purée infused with saffron and cardamom. A summer favorite, perfect with puris or as a chilled dessert.
Ingredients
500 g ripe mangoes, Alphonso or Kesar recommended
50 ml milk, optional, for a creamier texture
1/4 teaspoon cardamom powder
A pinch of saffron strands
1 tablespoon warm milk, to soak the saffron
Directions
- Peel and dice the mangoes, discarding the seed.
- In a small bowl, soak the saffron strands in warm milk for 5 minutes.
- Blend the mango pieces until smooth. Add cardamom powder and the saffron-infused milk. Blend again for a uniform consistency.
- If the aamras is too thick, adjust with a little milk. Chill for at least 30 minutes before serving.
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