Aamras is a timeless Indian summer delicacy made from perfectly ripe mangoes, enjoyed best with hot pooris or parathas. Smooth, rich, and naturally sweet, it captures the true essence of mango season. Lightly flavoured with cardamom and optionally enriched with malai or ghee, this recipe is simple yet divine. It can also be enjoyed chilled on its own as a refreshing dessert.
INGREDIENTS
- 4–5 ripe mangoes (Rasala or any fragrant variety)
- ½ teaspoon cardamom powder (optional)
- ½ teaspoon ghee (optional)
- Sugar, as per taste
- Malai (fresh cream) – optional
Method
- Choose mangoes that are fully ripe and slightly wrinkled, as they are ideal for making Aamras. Refrigerate them for a few hours.
- Remove the mangoes from the fridge and gently massage them with the skin on to loosen the pulp inside.
- Squeeze out the pulp into a bowl and whisk well until you get a thick yet pourable consistency.
- Add cardamom powder and malai, if using, and whisk again. Add sugar only if required, depending on the sweetness of the mangoes.
- Pour the Aamras into serving bowls or glasses.
- Top with a few drops of melted ghee, if desired, and serve immediately.
Serve chilled Aamras with hot pooris or parathas, or enjoy it just as it is.