Aamras recipe – a must have delicacy in mango season, where fresh mango pulp is blended smooth together with saffron strands and cardamom powder.
With hot sunny days on, even mango season has officially started in dubai, with supermarkets flooded with varieties of mango. This golden coloured king of fruits, just make me nostalgic about my childhood.
I remember me and my brothers trying our luck, hitting stones on mangoes hanging in our neighbour’s tree. If lucky sometimes shot would be successful and we would relish raw tender mangoes with salt and chili powder.
And not to forget, dad would bring boxes of locally grown mundappa mangoes covered in hay. these mangoes would be enjoyed as it is ,or mom woulf prepare thick milkshake to quench our thirst during summer.
I prepared this aamras recipe thrice this week, as it is very easy to prepare and served together with chapatis. For good aamras recipes choose sweet, fleshy mangoes. Mangoes which I used were very sweet, so i just used about a tsp of sugar in this recipe.
Chilled aamras can be served as a desert, or can be paired with chapatis and pooris.
Aamras recipe | how to make aamras for poori
Serves : 2 people
Preparation time : 5 mins
Cook time : 7 mins
2 cup fresh mango pieces (3 alphonso mangoes, peeled and chopped)
1 tbsp milk
1 tsp sugar
2 cardamom, husked and powdered
pinch of saffron strands
Step by step method
1. Wash ripe alphonso mangoes. Wipe with clean kitchen towel, peel the skin and cut the flesh to cubes.
2. Take these mango cubes,saffron strands, cardamom powder, sugar in blender and pulse.
3. Add 1 tbsp of milk of milk and pulse again.
4. Serve it chilled or as and when prepared.
1. I’ve used only 1/2 tsp of sugar in this recipe as mangoes I used were very sweet. You can either skip this, or add more sugar if mangoes are not sweet.
2. I’ve added 1 tbsp of milk to dilute the puree. You can add more to get desired consistency.