What is Aamras?
Aamras is a traditional Indian delicacy made from the pulp of ripe mangoes. It is especially popular in Maharashtra, Gujarat, and Rajasthan. The word literally means “mango juice,” but it’s much more than that it’s summer in a bowl!
Creamy, naturally sweet, and irresistibly fragrant, aamras is usually served chilled, often paired with hot puris or as a cooling dessert. In Maharashtrian households, it’s a seasonal treat, enjoyed during mango season (April to June) and often made for special occasions and Sunday meals. Before the mangos ripen, you can make Aam Panna, which is also a summer refreshing drink.
What makes aamras special is its simplicity just fresh mangoes, a touch of spice, and love. No fancy ingredients, just pure tropical bliss.
Maharashtrian Aamras Recipe (Serves 2)
Prep Time: 10 mins
Total Time: 10 mins
Cuisine: Maharashtrian
Course: Dessert / Side
Ingredients
- 2 ripe Alphonso mangoes (or any sweet variety)
- 1–2 teaspoons sugar (adjust based on mango sweetness)
- A pinch of cardamom powder (optional)
- A few strands of saffron (optional)
- 2–3 tablespoons chilled milk or water (to adjust consistency)
Step-by-step method to make Aamras
- Wash and peel the mangoes. Chop the pulp roughly, discarding the seed.
- Add the pulp to a blender along with sugar, cardamom powder, and saffron if using.
- Blend until smooth. Add milk or water as needed to get your desired consistency.
- Chill for 10–15 minutes or serve immediately.
Serving Suggestion
Serve cold with puri or enjoy as a sweet dish after your meal. For an extra touch, garnish with a saffron strand or a tiny mint leaf.
Tips for Making Flavourful Aamras
1. Choose the Right Mangoes:
- Go for Alphonso (Hapus), Kesar, or Pairi mangoes. These are naturally sweet, aromatic, and pulpy, ideal for aamras.
- Make sure they’re fully ripe, soft to the touch and fragrant.
2. Balance the Sweetness:
- Taste the mangoes first, only add sugar if needed. Over-sweetening can mask the natural flavour.
3. Add a Pinch of Magic:
- A tiny bit of cardamom powder or nutmeg enhances the flavour without overpowering it.
- A few strands of saffron soaked in warm milk add a subtle richness and colour.
4. Use Chilled Ingredients:
- Chill the mangoes beforehand or refrigerate the aamras after blending—it tastes best cold, especially in the summer.
5. Strain for a Smooth Texture:
- For a silky-smooth aamras, strain it through a sieve after blending—especially if using fibrous mangoes.
6. Don’t Over-Dilute:
- Add very little milk or water, just enough to blend smoothly. Too much can make it watery and bland.
7. Make Ahead, Store Smart:
- Aamras can be made in advance and stored in the fridge for up to 2–3 days.
- Store in an airtight container to retain freshness and prevent absorption of fridge odours.