• 5 to 6 juicy mangoes
  • 1 cup sugar
  • 1 pinch of elaichi (cardamom)

Aam means mango and Ras means juice, so Amras is the fresh juice (with thick pulp) of the Mango.

Aamras is everyone’s all time favourite and best eaten fresh during the Mango season. The popular combination is with Puris. The ideal mango variety to use for the Aamras are the Payri mango which are the succulent variety (also used to made Mango halwa/ jam).

The secret of a good Aamras lies in squeezing the pulp, blending it in the mixer & sieving it to a smooth pulp, without any fibres. The smooth silky consistency is very important. The method of preparation varies from family to family with most preferring to serve it raw/ uncooked. But this recipe of making Aamras is typical to my family and requires cooking. This not only removes the rawness from the flavor but also helps it to be preserved longer.

METHOD:

  1. Squeeze the pulp/ juice out of the mangoes completely into a bowl.
  2. Taste the juice for tanginess and sweetness and accordingly adjust the level of Sugar needed as per your taste and preference.
  3. Blend the pulp and the sugar in the mixer.
  4. Sieve the blended pulp through a muslin cloth or a fine sieve to remove all the fibres and give the Aamras a smooth and creamy homogenous consistency.
  5. Boil the mango juice for 5 minutes on slow flame stirring all the time.
  6. Add elaichi (small green cardamom) powder.
  7. Cool and refrigerate.
  8. Serve cold with puffed puris. This combination is called “Aamras-Puri

 

 

 

Boiled Aamras