Monday, September 1, 2014

Aamras / Creamy Mango Puree

Aamras is a typical Gujarati dessert, which is made with the pulp of the mangoes. Its a very rich and aromatic dessert and generally eaten with puris. But for me, Aamras is more of a sauce which I drizzle over ice-creams to have a fusion of flavors on my plate. In Maharashtra and Gujarat, its a must dish during pujas and other occasions.

Although Aamras looks a little on the bowl its actually plenty when eaten, because you get the nit pulp of the fruit which makes your stomach full. You can have aamras as a dessert, or puris or just eat the aamras alone with chopped nuts over it. You can also add a dollop of ghee / clarified butter on top of the aamras to enhance its flavors. Try to make the aamras with sweet mangoes. In that case you will need less sugar to add into it and the authentic taste and flavor of the mangoes will remain unchanged.

Come, lets make Aamras.

Yields approx 3 servings


  • 2 large mangoes 
  • sugar as per taste
  • 5-6 strands of saffron
  • 2-3 tbsp heavy creme
  • a pinch of salt
  • Pulse the sugar to make a fine powder or just use confectioner sugar.
  • Peel and chop the mangoes.
  • Make a puree of the mangoes using sugar, salt and saffron. If want a little kick use a little ginger powder along with it.
  • When the puree is ready strain it with the help of a strainer to get rid of its fibers.
  • Now add and mix the creme in it. Do not make it too thick. It tastes better when it has a firm body.
  • Chill and serve with chopped nuts / ghee (clarified butter) on top.

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