Aamras ~ Sweetened Mango Puree

 

After the Mango Custard Verrines, I thought of choosing a very traditional and simple recipe. Aamras is nothing but mango puree. In the north, during the mango season, mango is pureed and stored in order to use it for the future. Aamras is usually served as a dessert or even as a part of a main meal. My colleague P (do check out her Bombay Chicken Biriyani and Mangalore Chicken Sukka!) would tell how amazing a combination aamras is with pooris. Yes, I have heard about it too, but somehow was never convinced, thanks to my South Indian roots. 😉 We can never mix sweet with savory. But since we had the Balaleet experience and were converted, I was somehow confident that this would work too.

 

 

 

Aamras is the best to be made the day before. Allow it to cool and the flavors to mingle, to taste the best. I served it the first time with some pooris and we totally loved it. The aamras will be amazing as topping for vanilla ice cream or any simple dessert. Or have it just like that! 🙂

 

You can see this is a photo bombed post, with nothing much of content. In fact, this dish was so pretty to look at despite its simplicity that I couldn’t stop clicking it. I have spiked up the aamras with two of my favorite spices – cardamom and saffron. Off to the recipe…

 

 

5.0 from 2 reviews
Aamras ~ Sweetened Mango Puree
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dip
Cuisine: Indian
Serves: 2
Ingredients
  • 2 mangoes, peeled and cubed
  • 2 tbsp sugar
  • A fat pinch of saffron, soaked for 10 minutes in 2 tbsp hot water
  • A pinch of cardamom powder
Instructions
  1. Blitz all ingredients till smooth.
  2. Allow it to chill and serve along with pooris or as topping on ice cream or other desserts.



Yum

Comments

    • Rafeeda AR says

      Sometimes you don’t even need to add sugar if the mangoes are sweet enough, the flavorings would do… thanks a lot Angie…

  1. says

    Aamras with pooris used to be a special treat during summers at the paying guest I lived in Bangalore. She used to make it differently. Your version seems so simple and easy! 🙂 Babhie used to boil the mangoes and then puree them without any water. Don’t say south Indians don’t mix savoury with sweet – don’t you eat upma with sugar? rava idli with sugar? 😀 my inlaws have puttum kadala and pazham. lol. o yeah papadam with pazham? nose up.
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    • Rafeeda AR says

      Like the idea of boiling, especially if the mangoes are sturdy… would try that some day… Whatever you have stated above doesn’t apply to me… I am no fan of those combinations 😛 Thanks a lot darling Fam…

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