By: Toshita Sahni
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Aamras is a traditional Indian delicacy made with the sweetened pulp of ripe mangoes. This thick, liquid treat is often enjoyed plain as a side dish or paired with puris.
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Aamras is a must-try mango delight in summer. To help you make it easily at home, we've incorporated special tips into our recipe. Check it out here:
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4 big ripe mangoes
1 cup milk
1 tsp cardamom powder
Few strands of kesar (saffron)
2 tbsp powdered sugar (or adjust to taste)
1 tbsp malai (cream)
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Soak the ripe mangoes in water for around 10-15 minutes. Peel and roughly chop them. Reserve 1 tbsp of the mango for later use and chill the remaining for some time.
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Transfer the cold pieces of chopped mango to a blender/grinder, along with the milk, cardamom powder, kesar and sugar.
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Adding malai (cream) is optional - doing so makes the aamras thicker and richer. Skip it if you want a lighter version with a lower fat/calorie content.
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Ensure you use finely powdered sugar/jaggery, or you might end up with unwanted lumps. Depending on the sweetness of the mangoes, you can tweak the amount you use.
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If you want the aamras to be cold and need to serve it immediately, add 4-5 ice cubes to the blender. Adjust the other ingredients to balance the extra melted water.
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Blend all the ingredients to get a smooth mixture. Taste to check the sweetness. Some prefer to strain the aamras before serving, while others like it as it is.
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Before you start digging into the aamras, remember to mix in the mango pieces reserved earlier. Enjoy it immediately or refrigerate it for a chilled treat.
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To learn how to make mango shrikhand at home
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