Aamras - Indian mango puree

Summer fruit recipe

Aamras, Indian mango puree recipe with step by step pictures.

Aamras is a Indian summer special dish, made in many homes as mangoes are available in summer season.

Amras is made with ripe mangoes, mostly with Alfonso mangoes. Alphonso mangoes are very sweet, with thick pulp and a wonderful flavor.

But in the absence of Alphonso mangoes, you may make it with any variety of ripe and sweet mangoes. 'Payari' mango is also good to make aamras.

You may serve Aamras by itself as a desert after cooling it in the fridge.

You may also serve Aamras at breakfast or lunch or dinner with poori or chapati. Some people even love to serve puranpoli with amras.

It is also served during summer weddings with poori.

How to make Aamras, Indian mango puree

Ingredients for Aamras, Indian mango puree

Alphonso or Payari/Raspuri mangoes - 2

Optional Ingredients

Sugar or jaggery - 1 or 2 tsps, depending on the sweetness of mango.
Milk - 1/2 cup at room temperature or cold
Cardamom powder - 1/4 tsp
Salt (optional) - a small pinch

Ripe alphonso mangoes

Choose ripe mangoes. The ripeness can be judged by the color and smell of a mango.

Wash the mangoes under running water to remove any dirt etc. Wipe the mangoes with a dry cloth.

Step by step instructions for making Aamras, Indian mango puree

1. Cut the side slices of the mango. Cut the flesh from the slices as shown below or scoop out the flesh in a bowl with a knife or a spoon.

Ripe mangoes - Cut

Cut the flesh from the seed as much as possible with a knife.

The traditional way is to squeeze the seed to remove all the pulp attached to it.

If you are using milk, you may add the seeds in this milk and squeeze it and try to extract as much pulp as you can. That is how it is done at home. (We do not want to waste any of that wonderful mango.)

Ripe mangoes pieces

Put the mango pieces in a blender if you want a smooth aamras. I prefer to mash them up with my hand/fingers as I like to get a few pieces in between while eating aamras.