Aamras is puréed mango,with added sugar and some cardamom or saffron. When the summer heat soars, when you are sweating profusely and when you feel like nothing is going to make it bearable, there is one thing that may cheer you up. The King of fruits, the Mango..meaty, juicy,sweet Indian mangoes! Stacks and stacks of mangoes wherever we go. So many varieties and each one makes you fall in love with mangoes all over again ! I have absolutely no clue how to describe that particular emotion..is it happiness on top of satisfaction on top of satiation on top of……every positive adjective that could describe that feeling after gorging on a ripe,succulent and juicy mango!!
PS: watch out for the million exclamation marks in this post!!!! Wink ! Wink ! Yum ! Yum !
Anyways, back to Aamras….wait…one more…if Madras is an emotion, imagine eating yummy mangoes in the Madras Heat……Epiphany !! Ok..done for now 😉 !
Aamras belongs to the Maharashtrian/Gujarati cuisines. Typically made from the hapus/hapoos/alphonso mangoes ,it is eaten with poori, roti or phulka. Don’t stop yourself from slurping bowls of aamras as is ! Here, I have used the champagne mangoes that i picked up from a local vendor. They are not as meaty or juicy but it worked for us. A taste of home with what is available around me now.
I decided to serve it with the Bengali Luchi today simply because I haven’t made luchi in a long time and was craving for it. Hey, its fried dough and does it matter if it’s all purpose flour or wheat flour here?!? The Hero is the Aamras..king of fruits !! Let’s stay focused! Goodness in every bite.
Recipe : Aamras
For the Aamras : these mangoes weren’t sweet enough for us hence 4 tablespoons of added sugar. Adjust sugar to suit your sweet tooth:) ! We love saffron spiced anything,hence the saffron.
- Ripe champagne mangoes- 3
- Coconut palm sugar- 2 tablespoon
- Raw cane sugar- 2 tablespoon
- 5-6 saffron strands soaked in a teaspoon of warm milk
- Peel the skin off the mangoes and chop them into chunky pieces.
- Throw them into a blender with the sugars and saffron soaked milk.
- Blend them until it is a silky smooth puree. Thickness of the puree should be such that you can dunk puris in it and scoop it up. Say ketchup like consistency.
- Transfer to a bowl, cover and let it refrigerate for an hour at least.
- While it is chilling, start working on the pooris/luchi.
Please check the next post for Luchi recipe. Link here :
I really hope you try this recipe and relish it as much as we do ! Thank you for stopping by:).