Aamras, also known as mango puree or mango pulp dessert, is a rich and refreshing Indian summer treat made with ripe, juicy mangoes. This traditional sweet dish is especially popular in Maharashtrian and Gujarati households during mango season. To prepare this easy aamras recipe, ripe mangoes are peeled, chopped, and blended into a smooth pulp- often flavored with cardamom, saffron, or a touch of ghee. Some people add a little milk or water to adjust the consistency, making it creamier and more pourable.
Best served chilled, aamras pairs wonderfully with hot puris or can be enjoyed as a simple, cooling mango sweet. If you’re craving a quick mango dessert or a no-cook mango recipe, aamras is a must-try.
Aamras Recipe
Aamras is nothing but pureed ripe mangoes with little sugar and spices. It is quite popular in Maharastra and Gujarat. They usually have it as desert or sweet or as a accompaniment for poori..Aamras and poori makes a great combo, you have to try it. Check out my collections of mango recipes in this blog.
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Aamras can be made in different way, some people just use mangoes and sugar alone. But most of the time little ginger powder is added because mangoes can feel heavy on the tummy so in order to make it light and digest easily they add little ginger powder.
About Aamras
Aamras is one of those timeless Indian delights that instantly brings comfort and nostalgia. Known for its rich mango flavor and smooth texture, it’s a seasonal favorite that appears on many festive and everyday thalis during the summer. Whether served with puris or enjoyed on its own, aamras brings the joy of ripe mangoes straight to the table with every spoonful.
Why I love this recipe - A Taste of Childhood: Growing up, aamras was a summer staple in our home. The moment mango season began, it meant bowls of chilled aamras were never too far. It reminds me of my grandmother’s kitchen, sticky fingers, and carefree laughter. A Celebration of Mango Season: There’s no better way to enjoy mangoes than in their purest form. Aamras captures the essence of summer in every spoonful, making it a seasonal delight I look forward to every year.
Every summer afternoon at my childhood home ended with a bowl of chilled aamras, as my mother would say, “Let the mango melt your worries away.” This simple joy has stayed with me, and now making aamras has become my own little tradition.
Why this recipe work?
Naturally Sweet & Flavorful: It relies on the natural sweetness and richness of ripe mangoes, so no need for heavy sweeteners or additives.
Quick & Hassle-Free: With no cooking involved, its a perfect go-to when you want something delicious without spending hours in the kitchen.
Versatile Pairing: Aamras pairs beautifully with puris, rotis, or can be relished solo as a chilled dessert.
Customizable Flavors: You can enhance it with cardamom, saffron, milk, or ghee based on your taste and tradition.
Perfect for Summer: It’s hydrating, cooling, and captures the essence of mango season in the most refreshing way.
Endlessly Adaptable: Some like it thick, others smooth and creamy. Some add saffron or dry fruits for richness. However, you make it, aamras always feels personal. It’s a recipe you can make your own.
Ingredients
Ripe Sweet Mango: The star of the recipe! Use naturally sweet and juicy mangoes like Alphonso or Kesar. The richer and more aromatic the mango, the better the taste of your aamras.
Sugar: This is totally optional and adjustable. If your mangoes are perfectly ripe, you might not need any at all. Add only if you want an extra touch of sweetness.
Cardamom Pods (Yelakai): A classic flavor enhancer. Just a hint of cardamom brings out the natural sweetness of the mango and adds a beautiful aroma to the dish.
Dry Ginger Powder (Chukku Podi): A unique twist! This adds a subtle warmth and depth to the aamras, balancing the sweetness with a touch of spice.
Water or Milk: Used to adjust the consistency to your liking. Milk gives a creamier, richer texture, while water keeps it light and refreshing.
Hacks
Choose mangoes that are naturally sweet and aromatic. Alphonso, Kesar, or Badami varieties work best. The riper the mango, the better the flavor and sweetness-no sugar needed.
Pop your mangoes in the fridge a few hours before blending. This gives you instantly cool aamras without needing to refrigerate afterward.
A pinch of cardamom powder or grated nutmeg can elevate the flavor, adding warmth and aroma without overpowering the mango.
For a richer version, blend the mango pulp with a little chilled milk. It makes the aamras smoother and more filling- perfect as a dessert.
Want that restaurant-style smoothness? After blending, pass the aamras through a fine sieve. It removes any fibrous bits and gives a luscious finish.
Soak a few strands of saffron in warm milk and mix it in for a royal touch. It adds both color and a luxurious taste.
Making a big batch? Aamras stays fresh in the fridge for up to 3 days in an airtight container. You can also freeze it in ice trays for quick use in smoothies or milkshakes later.
Aamras (Step by Step Pictures)
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| Take all your ingredients |
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| Take sugar in a blender, i already made some mango puree in this blender, so i didn't bother to wash it up |
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| add in few cardamom pods |
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| powder it up |
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| add in mangoes, my mangoes were sweet and over ripe |
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| puree them |
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| add in dry ginger powder |
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| and pulse once |
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| Serve with poori or as it is.. |
Expert tips
- Mangoes vary in sweetness. Taste before adding sugar- you might not need it at all.
- After blending, strain the aamras to remove any fibers or lumps. It makes a huge difference in texture.
- Aamras tastes best when it’s cold. Refrigerate it for at least an hour before serving for the most refreshing experience.
- A pinch of cardamom or dry ginger goes a long way. Too much can overpower the delicate mango flavor.
- If you’re short on time, throw in a few ice cubes while blending to get that cold, slushy effect immediately.
- Aamras actually tastes better after resting a bit. The flavors meld beautifully after a few hours in the fridge.
- Use Glass or Ceramic Containers for Storage.
Variations
Mango Sago Recipe: A tropical dessert that’ss creamy, chewy, and refreshing! Mango sago combines ripe mango puree with tapioca pearls and coconut milk for a cooling treat that’s perfect on hot days. It’s light, luscious, and super satisfying.
Mango Milk Recipe: Simple yet indulgent, mango milk is made by blending fresh mangoes with chilled milk and a touch of sugar. It’s like mangoes in drinkable form—smooth, sweet, and utterly refreshing, especially during summer mornings.
Mango Yogurt Recipe: Also known as mango shrikhand or mango lassi base, this is a creamy mix of mango pulp and thick yogurt, lightly spiced with cardamom. It's protein-rich, gut-friendly, and makes a great snack or breakfast option.
FAQ
1. Which mangoes are best for making Aamras?
Alphonso (Hapus), Kesar, or Banganapalli mangoes are preferred for their rich flavor, sweetness, and smooth texture.
2. Can I use canned or frozen mango pulp?
Yes, canned or frozen pulp works well when fresh mangoes are not in season. Just ensure it’s unsweetened so you can control the sugar content.
3. How do I sweeten Aamras?
If the mangoes aren’t sweet enough, you can add sugar, jaggery, or even honey. Adjust to taste.
4. What can I add to enhance the flavor?
A pinch of cardamom powder, saffron strands soaked in milk, or a little bit of dry ginger powder adds depth and aroma.
5. Can I make Aamras ahead of time?
Yes, Aamras can be made in advance and refrigerated for up to 2–3 days. In fact, chilling it enhances the taste.
6. Is Aamras served hot or cold?
It is typically served chilled, especially in summer, for a refreshing treat.
7. Can I serve Aamras with anything other than puri?
Yes! While it’s traditionally served with puri, you can also enjoy it with chapati, as a dessert, or even as a topping for ice cream or yogurt.
8. Is Aamras healthy?
Aamras made with fresh mangoes is a good source of vitamins A and C. However, it’s also high in natural sugars, so portion control is key.
9. Can I make Aamras without a blender or mixer?
Yes, if the mangoes are very soft, you can mash them manually using a spoon or sieve. The texture may be a bit chunky, but still delicious.
More Mango Recipes to Try
📖 Recipe Card
Aamras Recipe (Aamras Puri)
Equipment
- Blender
Ingredients
- 1 large Ripe Sweet Mango peeled and cubed
- 3 tbsp Sugar or adjust
- 2 no Cardamom crushed
- ½ tsp Dry Ginger Powder Chukku Podi
- ¼ cup Water or Milk optional
Instructions
- Take sugar and cardamom in a blender and powder them. Add in mangoes and puree till smooth. Now add in dry ginger powder and give one more pulse.
- Add water or milk if needed while grinding. Serve with poori or as it is in a bowl.
Notes
- Mangoes vary in sweetness. Taste before adding sugar- you might not need it at all.
- After blending, strain the aamras to remove any fibers or lumps. It makes a huge difference in texture.
- Aamras tastes best when it’s cold. Refrigerate it for at least an hour before serving for the most refreshing experience.
- A pinch of cardamom or dry ginger goes a long way. Too much can overpower the delicate mango flavor.
- If you’re short on time, throw in a few ice cubes while blending to get that cold, slushy effect immediately.
- Aamras actually tastes better after resting a bit. The flavors meld beautifully after a few hours in the fridge.
- Use Glass or Ceramic Containers for Storage.
Nutrition
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