Aamras: Nutritional Benefits, Best Mango to Use, and the Right Way to Make It
Aamras is arguably India's most beloved summer dish — and one of its simplest. Mango pulp, sugar, a touch of saffron and cardamom. But like everything simple, the quality of the raw ingredient is everything.
What is Aamras?
Aamras (from 'aam' — mango + 'ras' — juice/pulp) is a thick sweetened mango pulp dish traditionally served with puris in Maharashtra and Gujarat. It is the centrepiece of summer meals in Konkan homes, made fresh daily from ripe Alphonso during peak season. It can also be served as a dessert, poured over ice cream, or eaten plain from a bowl.
Which Mango Makes the Best Aamras?
Ratnagiri Alphonso, without question. The fibre-free flesh blends into an impossibly smooth, golden, intensely fragrant pulp with no need for straining. Gir Kesar is an excellent second choice — its dense, sweet flesh produces a rich aamras with a deeper colour. Avoid fibrous varieties (Totapuri, Langra) for aamras — the result is stringy and less flavourful.
Basic Aamras Method
4 ripe Alphonso mangoes. Squeeze each mango by rolling between palms, cut tip, squeeze pulp into bowl. Remove seed and squeeze out remaining pulp. Add 2 tbsp sugar (taste first — premium Alphonso may need none), a pinch of salt, and a pinch of cardamom. Blend 10 seconds. Serve immediately at room temperature with hot ghee puris.
Saffron Aamras (Kesar Shrikhand variation)
Add 10 saffron strands soaked in 2 tbsp warm milk to the blended pulp. Blend again for 5 seconds. Chill for 30 minutes. Serve cold in individual bowls. The saffron deepens the colour and adds a royal floral note that elevates the dish entirely.
How Much Alphonso per Serving?
One medium Ratnagiri Alphonso (220–260g) yields approximately 150–180ml of pulp — enough for one generous serving. For a family of four, plan for 4–5 Alphonsos. Our 12-piece box makes 12 generous servings of aamras.
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