Monday, May 27, 2013



With the mango season in full swing, isn't it natural that the dessert presented today has to be a popular one made of mangoes, namely Aamras? This is easy to make, doesn't take long at all and is greatly appreciated by the kids ( and adults too!)  who at times are too lazy ( or too busy? ) to eat mangoes in any other form.

This dish has different variations. Apart from being a dessert, in Maharashtra, it is often served with puris. The nuances of taste also vary. At times, people add a dash of cardamom powder, while others add a few strands of saffron. I have also added a bit of cream to enrich the dish.

The picture below shows the aamras garnished with a simple but elegant mango rosette and mint leaves.


While any ripe mangoes would do for the dish, I have selected Badami mangoes today. I feel these succulent and juicy mangoes have a flavour of their own. See this article in Smoke & Umani for some nice pics.

As I am serving this as a dessert ( and not as "with the puris" combo) I have chosen to refrigerate the Aamras and serve it chilled. 

  • Mangoes, ripe, 3
  • Powdered Sugar, 2 tbsp, or to taste
  • Milk, 1/4 cup
  • Cream, 2 tbsp.
  • Saffron strands, for garnishing
  • Almonds, a few, for garnishing
Wash and clean the mangoes
Peel the mangoes, slice into small pieces and discard the seed
Feed the mango pieces to the blender along with sugar, milk and cream
Blend this well and garnish with saffron and almonds
Refrigerate for 2-3 hours
Serve chilled
In the picture below, I have not added cardamom powder but have garnished it with saffron strands and almonds. 

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