Aamras
Sweet, silky pulp of ripe Alphonso or Kesar mangoes lightly mashed with a touch of ghee, the essential summer treat of Maharashtra, always paired with hot pooris.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Blender or hand masher
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 3 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 180 kcal
Instructions
- 1
Wash and peel the ripe mangoes. Squeeze out all the soft pulp around the seed with your hands.
- 2
Mash the pulp with a hand masher. You can also pulse it briefly in a blender until mostly smooth.
- 3
Taste the pulp. Add sugar only if the mangoes are not sweet enough.
- 4
Stir in warm ghee (clarified butter) and cardamom powder.
- 5
Add a splash of milk if the mango pulp feels too thick.
- 6
Chill the mixture briefly in the fridge, or serve it immediately at room temperature.
- 7
Serve with hot pooris (deep-fried puffed breads).
Chef's tips
Use fully ripe, fragrant mangoes for the best sweetness. Do not over-blend the pulp so it keeps a lovely textured feel.
Ingredient substitutions
- fresh mangoes → canned Alphonso mango pulp when out of season
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Serve chilled or at room temperature; not reheated.
Common mistakes to avoid
- •Adding too much sugar, which hides the fresh mango flavour.
Serving suggestions
Cooked Aamras?
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