Aamras
Aamras, from above
VegVeganGujarat and Maharashtra

Aamras

Ripe mango pulp with a pinch of saffron and dry ginger. Summer's simplest, most fought over bowl.

10 minTime
1 gProtein each
mildSpice
Aamras puri season1 chapter · 1 min read

Make it your way

Grandma's wayRipe mango pulp, pinch of saffron and sonth.
The original
126kcalsame
1 gproteinsame
3 gfibresame
10minutessame

Classic aamras.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ripe mango4 large Alphonso or Kesar, pulped
Sugar1½ tbsp, only if needed
Water3 tbsp
Dry ginger powder (ground ginger)a pinch
Cardamoma pinch
Saffrona few strands

Method

3 steps
  1. 1Peel the mangoes, scrape all the pulp off the stones and blend with water.
  2. 2Taste and add sugar only if needed. Stir in dry ginger, cardamom and saffron.
  3. 3Chill 30 minutes.
Serve it like this

Serve chilled in a katori with hot puris and a dry potato sabzi on the side.

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Make it a meal

What goes with Aamras: a bread or rice, a side, something to drink and something sweet.

Bread or rice Puri30 min
On the side Gujarati kadhi25 min
A little snack Vrat dhokla35 min
A little snack Vrat paneer tikka40 min
To drink Mango lassi10 min
To drink Panakam10 min
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