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…
- 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
- Blitz all ingredients till smooth.
- Allow it to chill and serve along with pooris or as topping on ice cream or other desserts.