Aamras, Indian mango puree recipe with step by step pictures.
Aamras is a Indian summer special dish, made in many homes as mangoes are available in summer season.
Amras is made with ripe mangoes, mostly with Alfonso mangoes. Alphonso mangoes are very sweet, with thick pulp and a wonderful flavor.
But in the absence of Alphonso mangoes, you may make it with any variety of ripe and sweet mangoes.
You may serve Aamras by itself as a desert after cooling it in the fridge.
You may also serve Aamras at breakfast or lunch or dinner with poori or chapati. Some people even love to serve puranpoli with amras.
It is also served during summer weddings with poori.
Choose ripe mangoes. The ripeness can be judged by the color and smell of a mango.
Wash the mangoes under running water to remove any dirt etc. Wipe the mangoes with a dry cloth.
1. Cut the side slices of the mango. Cut the flesh from the slices as shown below or scoop out the flesh in a bowl with a knife or a spoon.
Cut the flesh from the seed as much as possible with a knife.
The traditional way is to squeeze the seed to remove all the pulp attached to it.
If you are using milk, you may add the seeds in this milk and squeeze it and try to extract as much pulp as you can. That is how it is done at home. (We do not want to waste any of that wonderful mango.)
Put the mango pieces in a blender if you want a smooth aamras. I prefer to mash them up with my hand/fingers as I like to get a few pieces in between while eating amras.
After blending or squeezing well, taste the mango puree. If necessary, if you need extra sweetness, add sugar or jaggery.
If you are using alphonso mangos, you will not need any additional flavor as Alphonso mango has it's own wonderful flavor.
Your aamras is ready. Have it as a desert or a snack. You may also have amras with chapati or poori.
Tips and variations
If you are using any other variety of mango, you may add cardamom powder for flavor.
Some families like a pinch of salt in amras.
The ready aamras may be stored in the fridge for 24 hours.
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