By Yash Lakhan
May 19, 2024
A traditional Maharashtrian dessert that is often with poori is a summer speciality. It is essentially pureed mango pulp sweetened with either sugar or jaggery. It is refrigerated before serving to make it chilled since aamras is enjoyed during the summer months.
2 ripe mangoes (preferably Alphonso or Kesar) 2-3 tablespoons sugar (optional, adjust to taste) 1/4 teaspoon cardamom powder 1/4 cup milk or water A pinch of saffron strands (optional) Chopped nuts for garnish (optional)
Mangoes should be peeled and chopped, and the seeds removed.
Mango chunks, milk or water, cardamom powder, and sugar (if needed) should all be combined in a blender. Blend till smooth.
If extra milk or water is required to get the right consistency, add it. Let it cool for a minimum of half an hour before serving.
Transfer into dishes and top with chopped nuts and saffron threads, if preferred.