Aamras/Mango Pulp

imageAamras

Aamras is a no cooking recipe. It’s just the mango juice or pulp. Aamras is served with poori in Maharashtra, Gujarat and Rasasthan states with slight variations(Maharashtrian version – Cardamom powder, Gujarati – dry ginger powder + ghee and Rajasthani version – Saffron are added). In South India particularly coastal region of Andhra Pradesh Aamras(Plain Mango pulp) is served with curd rice without adding any flavours. It’s usual practice to prepare Aamras either with Alphonso or Kesar mango varieties, but I’ve extracted mango pulp using juice variety mangoes. I’ve not added sugar because my mangoes are very sweet. Here I present juicy, pulpy and sweet Aamras to relish as a healthy dessert after meal or accompaniment to poori. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Desserts/Accompaniments
Cuisine: Maharashtrian, Gujarati, Rajasthani and Andhra
Servings: 2

Ingredients:

Mangoes: 2 nos.

Saffron: 1/2 strands for garnishing(Optional)

Method of preparation:

1. Take two juicy mangoes, rinse them well with water. Now squeeze mangoes and extract the mango pulp thoroughly.

image

2. Whisk the pulp using a wired whisk.

image

3. Transfer the Aamras into a serving bowl. Garnish with saffron strands. Drizzle powdered sugar on hot pooris to enhance the taste. Now serve hot pooris with Aamras along with Bombay chutney.

image

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s