Name: Classic Aamras
Prep time: 15 min
Total time: 135 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Mango, Alphonso or Kesar varieties preferred, ripe and sweet; 1 tbsp Sugar, optional, adjust based on mango sweetness; ¼ tsp Ground Cardamom, for flavoring; ⅛ tsp Ground Dried Ginger, sounth powder, aids digestion

2 hr 15 mintotal

15 min hands-on2 hr hands-off

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

2MangoAlphonso or Kesar varieties preferred, ripe and sweet
1 tbspSugaroptional, adjust based on mango sweetness
¼ tspGround Cardamomfor flavoring
⅛ tspGround Dried Gingersounth powder, aids digestion

Quantities are for 2 servings.

Allow 1 to 2 hours of chilling after blending so aamras tastes cold and the mango pulp thickens slightly.

Method

Wash, peel, and chop the ripe mangoes. Discard the seed.
Transfer the chopped mango pieces to a blender jar.
Add sugar (if required), cardamom powder, and dry ginger powder.
Blend to a smooth puree. Do not add water unless needed; if it is too thick, add a small splash of cold milk.
Transfer to a bowl and chill in the refrigerator for at least 1 hour before serving.
1 hr

How to tell it's done

Aamras should be thick, smooth and spoonable, with the aroma of ripe mango and cardamom.

Getting it right

Tip

Use naturally sweet ripe mangoes and add sugar only after tasting. Water dilutes the pulp and makes aamras thin.

What to serve it with

Serve chilled as a dessert bowl or with hot puris for a classic aamras puri meal.

Common mistakes

The aamras tastes thin or dull.: Do not add water unless absolutely needed. Use ripe Alphonso or Kesar mangoes and adjust sugar only after blending.

Substitutions

Tinned mango pulp works out of season — it is already sweetened, so leave out the sugar and taste first. Alphonso or Kesar give the classic colour and perfume; other varieties make a paler, tarter aamras that takes a little more sugar. Milk, cream, or a spoonful of yogurt can be blended in for a richer bowl, though purists leave it as fruit alone.

Storing and reheating

Refrigerate aamras covered for up to 2 days. Freeze in small airtight portions for up to 2 months and thaw in the refrigerator.

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