AAMRAS

‘Aam’ means mango and ‘Ras’ means pulp.

Aamras is a delicious Ripe mango pulp made in most mango lover's paradise in Maharashtra and Gujarat during the summer season. Guju’’s (Gujarati people) call it “Keri no Ras”, this sounds so melodious, trust me the taste of this dish will linger in your tongue, you will simply love it. But the best way to go about Aamras is to have it directly fresh, without any preservatives or artificial flavour. Eating Mango have numerous health benefits, but more importantly it builds immune system, prevents anemia and aids in digestion. Ha haa.. but overeating ripe mangoes in one go will lead you into stomach problems as well.  

Mangoes are eaten with milk or indian rotis and if the Annapurna of the house has patience enough then the mangoes turn into Aamras, Murrabah, jams, coolies, cakes and the list goes on and on. 

Variation to the Recipe:

• Gujju’s make use of dry ginger powder and topped with some ghee, giving a subtle hint of spice.

• Maharashtrians add cardamom powder.

• Rajasthani’s add few stands of saffron.

• Some like me, use a bit of Jaggery instead of sugar and a pinch of black Salt to enhance the flavours.

• Be it dry ginger or cardamom of saffron or black salt, Aamras is always a hit.  

Best Mangoes:

Traditionally this recipe is prepared with Alphonso mangoes, also known as Ratnagiri Hapus and by hand, but if those are not available, use any ripe mangoes such as Raspuri or Kesar or for that matter any ripe mango will do and in this recipe I am using blender to grind the mangoes.

Ingredients:

• 4nos. ripe sweet Alphonso Mangoes or any variety of mangoes.
• 1 tsp Jaggery
• ¼ tsp Black Salt
• Almond & pistachio nuts, chopped
• Water/milk, if required

Procedure:

To begin with, roll the whole mangoes with your palms to soften them. Peel the mangoes and roughly chop them and transfer into a blender, discarding the seed. 

Add to this 1 tbsp jaggery, depending on the sweetness of the mango and this is completely optional along with this add 2 pinch of black salt. Now blend it until smooth and creamy.

If you are using Alphonso mangoes that are ripe enough then roll them with your palms and press them to loosen the pulp. Take off the tip and squeeze the pulp out in a bowl, discard the seed. With the help of hands or a wooden whisker, give a good mash. Thereafter the steps are similar, add the sweetener and black salt and keep blending them with the help of your hand.

Transfer to a serving bowl, garnish with some almonds or pistachios. You may serve it right away with some hot fluffy poori’s or keep it in refrigerator for some time before serving.  

Tips:

*  You can add little water or milk to reduce the thickness of Aamras.

*  You can avoid jaggery and replace it with honey or sugar for desired sweetness.

*  You can store it in the freezer in an air tight container for upto 3 to 4 months. Thaw it to room temperature, before consuming it.

Canned mango pulp?

Since mango is a seasonal affair, you can use canned mango pulp to make Aamras. Thus you can enjoy it throughout the year. Use canned pulp of good variety that is without preservatives, colour and sugar. The process of making Aamras remains the same as mentioned above.

Aamras and Puri is one of the most delicious and delectable combinations ever. Aamras can also be savoured with Chappatti or just enjoy it on its own for a healthy dessert treat. An honest treat for an honest day’s work. Mango is indeed the true king of the fruit realm. And that we cannot help but submit to its tasty tyranny.

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

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