I have already posted the traditional recipe for Maharashtrian aamras here. I often make aamras in the modern way using a blender instead of hand squeezing the pulp as my mother does. It’s the quick and easy way to make aamras.
What is the express way of making aamras?
The modern way uses a good old blender to purée the mango flesh. You end up with a thicker consistency than you get with the traditional hand-squeezed method. Here the mangoes are first rinsed, patted dry then de-skinned with either a peeler or a knife. They are then cut into chunks and blended. Often cold milk and/or ice are added whilst blending. The sweetness is adjusted with sugar before adding a pinch of cardamom powder. Modern-day aamras is often garnished with saffron and sometimes even drizzled with ‘toop’ (the homemade ghee found in Maharashtrian households).
The texture of this aamras is silky smooth without any fibrous bits. It’s more like a smoothie than the traditional version with its lumpy surprises. Flavour-wise, it smells and tastes a little of cardamom, saffron, and glistens with ghee, if added.
Enjoy aamras with puri which is the traditional way in Maharashtra. I will share the recipe for puri in my upcoming posts.
Maharashtrian Aamras (Express Version)Course: Main, DessertCuisine: Maharashtrian, Indian
3 alphonso mangoes
3-4 ice cubes or 100 ml cold milk (optional)
Sugar to taste
½ tsp cardamom
a pinch of saffron
a tiny pinch of salt (optional)
- Rinse, then pat the mangoes dry with a cotton cloth.
- Remove the mango skins with a peeler or knife. Then remove their flesh into a bowl.
- Transfer the mango flesh into a blender with some ice or cold milk. Add sugar and/or salt depending on how sour the mangoes are. Whizz it all up.
- Add the cardamom and saffron and leave in the fridge to chill for 30 mins before serving.
- Milk and ice are optional.
- Do not add too much milk or ice. Aamras is not meant to be like a juice. It has a thicker consistency.
- You can add a teeny tiny pinch of salt to balance the sweetness. This is optional, it’s a matter of one’s personal preference. Do not use salt if you already added milk.
- You can also freeze the mango pulp for later use. Simply peel the mangoes and make a pulp with their flesh. Don’t add sugar or any flavourings; they can be added once thawed. Simply store the pulp in the freezer in either a ziplock bag or a container. The frozen mango pulp should be consumed within 6 months.
2 servings per container
- Amount Per ServingCalories337
- % Daily Value *
- Total Fat
- Saturated Fat 1.1g 6%
- Cholesterol 4mg 2%
- Sodium 30mg 2%
- Potassium 883mg 26%
- Total Carbohydrate
- Dietary Fiber 8.2g 33%
- Sugars 73.2g
- Protein 5.9g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.