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 from 2 votes

Aamras ~ Sweetened Mango Puree

Course Dip
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Author Rafeeda


  • 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.

Join the Conversation

  1. We love mango, but I have never thought of sweetening them because they are sometimes too sweet for me when ripe. Love the add of saffron though.

    1. Rafeeda AR Author says:

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

  2. Aamras is my favourite favourite. We have it every week during the mango season with puri sometimes but mostly with double pad rotli (double layer rotli). Tastes the best with some green veggies and kadhi.

    1. Rafeeda AR Author says:

      Thank you so much Mayuriji… That is an interesting combination…

  3. 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.

    1. Rafeeda AR Author 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…

  4. Btw, I love the last two pics. You took that effort to actually place two strings of saffron so neatly! wow!

    1. Rafeeda AR Author says:


  5. what a lovely combo.. Simple yet delicious breakfast/dinner. Love the mango in any dish

    1. Rafeeda AR Author says:

      Thank you so much Veena…

  6. Biny Anoop says:

    5 stars
    Have to make this……..have tried it with raw ones…never tried ripe ones

    1. Rafeeda AR Author says:

      Thank you so much Biny…

  7. 5 stars
    Love this mango puree sounds delicious !!

    1. Rafeeda AR Author says:

      Thanks a lot Gloria…

  8. yummy! one of my favorites in mango season..

    1. Rafeeda AR Author says:

      Thanks Priya…

  9. I have some mangoes and making this straight away

    1. Rafeeda AR Author says:

      Thanks dear Tuma…

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