Aamras is a delicious Indian dessert made using ripe mangoes, milk, sugar, and ground cardamom. Serve it on its own as a dessert or with puffed puri for a hearty meal.
As mangoes are in season, you might want to try these delicious mango recipes too – Mango Rasam, Mango Martini, Mango Pineapple Smoothie, Mango Mastani, Mango Lassi, Mango Ice Cream, Mango Raita, Mango Phirni, and Mango Falooda.
About This Recipe
Aamras is a popular Indian dessert made using ripe mangoes, ground cardamom, milk, and sugar. This dish is prepared in the states of Gujarat, Maharashtra, Rajasthan, and Uttar Pradesh in summers when juicy mangoes are in season.
This quick and super easy-to-make dish can be served as a dessert on its own or with hot puffed poories for lunch or dinner.
Aamras can be made in two ways, using a blender to blend the ingredients or using your palms to mash them together. The one prepared in the blender is silky smooth, whereas the other one has pieces of mangoes coming in each bite. This version is also called lacchedar aamras.
This aamras is,
- Smooth + Creamy
- Easy & Quick
- A must in summers
Mangoes – The best aamras is made using Indian mangoes. Check out your nearby Indian grocery stores in summer to get your hands on mango varieties like Alphanso, Kesar, Dashari, or Pyari. These mangoes are juicy and super sweet.
You can also use canned mango puree of these varieties to make this dessert,
Milk – Milk is added to thin down aamras. You can replace regular milk with any plant-based milk for a vegan version.
Sugar – Adjust the amunt depending on your taste prefernece and the sweetnss of the mangoes.
Ground Cardamom – Mango and cardamom is a match made in heaven. Cardamom adds a very delicious flavor to this dish. Try not to skip it.
Gujaratis add dry ginger powder (sonth) instead of cardamom, and it tastes delicious too. You can try this version as well.
Adding a few saffron strands makes it extra rich and gives it that royal touch. A perfect way to serve aamras for festive or special meals.
How to make Aamras?
Wash the mangoes and peel them using a sharp knife. Cut the flesh away from the pith and discard the pith. Chop the flesh into pieces. We will need approx 2 large mangoes to get 2 cups of chopped flesh.
Add 2 cups of chopped mangoes, sugar to taste, 1 teaspoon ground cardamom and ¼ cup milk to a blender.
Blend until smooth. Add more milk if the aamras is thick for your liking. Some people like thick aamras (paste-like consistency) and some like it thin (flowy).
Refrigerate it for a few hours. Garnish with slivered almond and pistachios and serve chilled.
Frequently Asked Questions
The best part of making this dish from canned mango pulp is that you can enjoy it in any season. The canned pulp is generally of very good variety and mostly free of preservatives and added sugar.
Make sure to check the information on the can and refrain from using the ones with added color or preservatives.
To make it from canned mango pulp, use 1 cup of canned pulp for one cup of chopped mango and follow the remaining process exactly like it is.
The lachchedar aamras that I talked about earlier is made without a mixer. To make it without a mixer, just peel the mango and using your palms, squeeze it to take out most of the pulp. Discard the seed. Mash the pulp nicely with your hands and add all the other ingredients to it.
Let it rest for 15-20 minutes for the sugar to dissolve and mix again. Refrigerate and serve.
Every year without fail, I freeze ripe and raw mangoes when they are in season. Then throughout the year, I have my supply of mangoes without depending on the canned pulp.
You too can freeze the mango cut into cubes or pureed and enjoy them in various dishes. Making aamras from frozen pureed mango is the best way to use frozen fruit. Just grind the frozen mangoes with other ingredients and enjoy your aamras.
Mangoes are packed with vitamins, minerals, and antioxidants, and therefore these are a must to have in summers when they are freshly available.
Full of vitamin A, vitamin C, and antioxidants, which is definitely a must for our body. This surely will give you some hair, skin, and eye health benefits.
It is also full of dietary fiber which cleans our digestive tract and keeps it healthy. It is also considered to be amazing for your heart health if eaten in moderate quantities.
Mango is one of those fruits, that can prevent the risk of certain types of cancers. It is high in polyphenols, which are said to have anti-cancer properties.
One of the most popular combinations with aamras is hot puffed pooris. It is rightly said that this combination is made in heaven.
In Gujarat, Maharashtra, and even in Rajasthan, it is almost a daily accompaniment with everyday lunch meals.
Make it a little thinner with more milk, and enjoy as your evening snack.
It can also be served as a dessert with a generous sprinkling of crushed dry fruits on top. Make it richer, by adding a thick layer of malai on top. Yummy!
The leftover aamras can be stored in the fridge for about 2 days in an air-tight container.
To freeze aamras, transfer it to a freezer-safe container and freeze for 4-5 months. When you want to use it, just thaw it on the kitchen counter for 3-4 hours. You can also puree the mango and freeze it to make the aamras later.
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- 2 cups peeled and chopped ripe mangoes
- sugar (to your taste)
- 1 teaspoon ground cardamom
- ¼ cup milk
- Wash the mangoes and peel them using a sharp knife. Cut the flesh away from the pith and discard the pith. Chop the flesh into pieces. We will need approx 2 large mangoes to get 2 cups of chopped flesh.
- Add 2 cups of chopped mangoes, sugar to taste, 1 teaspoon ground cardamom and ¼ cup milk to a blender.
- Blend until smooth. Add more milk if the aamras is thick for your liking. Some people like thick aamras (paste-like consistency) and some like it thin (flowy).
- Refrigerate it for a few hours. Garnish with slivered almond and pistachios and serve chilled.