Aamras Recipe | Sweet Mango Pulp with Cardamom & Saffron
Home Chef
⏱ Prep time
10 mins
🔥 Cook time
10 mins
🍽️ Serves
2 servings
📦 Yield
-
🌍 Cuisine
Indian (Maharashtrian / Gujarati)
📂 Category
Dessert
Experience the pure essence of summer with this authentic Aamras recipe. A staple in Gujarati and Maharashtrian households, this dessert-side hybrid celebrates the king of fruits with minimal intervention and maximum flavor.
🧂 Ingredients
👩🍳 Instructions
Wash, peel, and chop the mangoes into cubes.
Soak saffron strands in a teaspoon of water for 10 minutes.
Combine mango cubes, sugar, cardamom powder, and saffron liquid in a blender.
Blend until smooth and velvety.
Transfer to a bowl and chill before serving with hot pooris.
Cooking Tips
- •Avoid adding too much water or milk; Aamras should have a thick, spoonable consistency.
- •Using powdered sugar helps it dissolve faster during the quick blending process.
- •Garnish with chopped pistachios or almonds for a premium presentation.
Fixes
- •If the Aamras is too thick, thin it down with a tablespoon of chilled milk or water.
- •If the mangoes are not sweet enough, add honey or more powdered sugar and blend again.
- •If the color looks dull, a tiny pinch of turmeric or more saffron can naturally enhance the golden hue.
Home Chef's Tips
For the most authentic flavor and vibrant color, use Alphonso (Hapus) or Kesar mangoes.
Chill the mangoes in the refrigerator for at least 2 hours before preparation; Aamras is best enjoyed cold.
If the mangoes are fibrous, pass the blended pulp through a fine-mesh sieve for a silky-smooth texture.
Add a few drops of ghee or a teaspoon of dry ginger powder (sonth) to aid digestion, as per traditional Ayurvedic practices.
Tools
High-speed blender or mixer • Sharp knife • Vegetable peeler • Small soaking bowl
Pairing
Hot deep-fried Pooris, Moong Dal Shira, Sookhi Moong Dal, Aloo Rasdar