Hello! Hello! Did you ever try aamras? Most of you have definitely tried this if you are Indian, particularly if you are living in western region of India. I mean I hope so but still, there are many people who actually do not know this. If it is your situation then still, you can understand what is aamras. If you know Hindi or Bengali then you can definitely understand. Well, some other Indian language speaking people still can understand but I do not any idea about that. Here aam means mangoes and ras means juice. So it is nothing but just delicious mango pulp with little extra work on it. Ginger juice, saffron, cashew are often added to this food.
Scroll down to see the aamras recipe
You do not need too much effort to make this but outcome is always magical. It is so tasty, yummy, mouthwatering, heavenly, delicious and perfect summer food for all round purpose, haha.
You can use it as a dessert or main course or snack as well as sauce & dip. That is why it is called as All Round Food.
You may raise your eyebrows once you read aamras is used as the main course, haha. Is it not correct? But aamras often served with puri (wheat atta made luchi in Bengal) or rotis. Being a Bengali I never tried aamras with puris till last 7-8 years ago. But the first time I tried this aamras (mango pulp) with puris. It was really awesome. I decided I will definitely try this aamras with puri. But I took more than 5-6 years and finally I tried puris with aamras. This year I have also tried this with rotis & luchi. But I love this after having my meal as a dessert.
But in case you are thinking it is just mango pulp then you are wrong as I have already said ginger juice, saffron, cashew nuts etc are often added to make this wonderful aamras. Actually, in different places, people use traditionally some special ingredients to make it delicious according to their taste.
Fresh is definitely not something which is normally added to make this awesome & mouth-watering food, haha. But still, I do use it because it makes aamras shiny and more bright in color. The color of aamras makes it really mouth watering. AND once you add pinches of saffron over it brings contrast between both colors what I like. Because once it looks better then automatically it becomes tastier.
In Gujarat & Maharastra, people often add ginger juice to make it special. Some people even add cardamom, it also tastes good but if you add both then it becomes something what I actually do not like.
- 2-3 large perfectly ripe, sweet & fresh mangoes
- 1 tbsp fresh cream
- 5-6 cashew nuts
- Pinches of saffron
- Peel perfectly ripe, sweet & fresh mangoes, cut into pieces and put in a blender
- Add cashew nuts, fresh cream, saffron in that blender then blend all together
- Now pour that smooth puree in a bowl and garnish with pinches of saffron and pieces of cashew nuts
- Keep it in a refrigerator for one hour and serve
If you have tasted any kind of aamras then share your experience here. You can share your tips to improve this recipe by sharing any thought coming in your mind. It is really a popular & traditional dish in Maharastra, Gujarat, Rajasthan, I mean mainly in western parts of India and some parts in Northern India too.