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!
Cuisine: Maharashtrian, Gujarati, Rajasthani and Andhra
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.
2. Whisk the pulp using a wired whisk.
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.
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