Aamras, or mango puree, is a refreshingly simple dessert enjoyed across western India. Having lived in both Maharashtra and Gujarat, I’ve witnessed the excitement that marks the start of mango season, when chilled aamras becomes a regular treat.
In many Maharashtrian and Gujarati homes, aamras is a staple in the refrigerator so it’s ready to serve with a meal or alongside puris. The recipe is effortless; the key is choosing sweet, fully ripe mangoes.
My younger son discovered Gujarati aamras at a thali restaurant on Ashram Road in Ahmedabad. He loved it so much the server kept refilling his bowl—he must have had half a dozen bowls that evening. Since then, he often asks me to make aamras at home. In Gujarat, kesar mangoes are beloved, while in Maharashtra Alphonso is the favorite. Here I use locally available Banganpally (Raspuri) mangoes, but any ripe variety will work beautifully.
Below is a straightforward, SEO-friendly easy aamras recipe you can make in minutes.
Ingredients
2–3 ripe mangoes
½ tsp. cardamom powder
2–3 tsp. sugar (optional)
½ cup chilled milk or water to adjust consistency
For garnish
A few saffron strands and slivered pistachios (optional)
Recipe
Peel and chop the ripe mangoes into pieces. Place the mango pieces in a blender and pulse until smooth. Before adding sugar, taste the mango pulp—if the fruit is very sweet you may not need any sugar at all. Add sugar only if required to suit your preference.
To reach your preferred consistency, add chilled milk or water and blend again briefly. I prefer a thick aamras, so I often skip adding water. If you like a lighter, drinkable texture, use milk or water to dilute accordingly.
Optionally dissolve a few strands of saffron in a teaspoon of warm water and mix into the puree to deepen the flavor and color. Garnish with slivered pistachios and a few saffron strands, then chill in the refrigerator.
Your aamras is ready to serve—perfect as a dessert, a snack, or paired with puris as part of a meal.
Pro Tips
- Always choose fully ripe mangoes for the best sweetness and aroma.
- If your mango variety has noticeable fibers, strain the puree through a sieve for a silky texture.
- Adjust sugar according to the natural sweetness of the fruit; often no additional sugar is needed.
- For a traditional touch, some people drizzle a little ghee on top before serving.
- Garnish ideas: slivered almonds, pistachios, or a few saffron strands enhance both flavor and presentation.
This is a quick and satisfying aamras recipe—make a batch and enjoy it with family during mango season.
Easy Aamras Recipe
Rachna Parmar
Equipment
- Blender
Ingredients
- 2-3 ripe mangoes
- ½ tsp. cardamom powder
- 2-3 tsp. sugar optional
- ½ cup chilled milk or water to dilute
For garnish
- Few saffron strands and slivered pistachios
Instructions
- Chop mangoes and blend with sugar if needed. Taste the pulp first so you can adjust sugar according to the mango’s sweetness.
- Add chilled milk or water to achieve the consistency you prefer; blend briefly.
- Optional: soak a few saffron strands in warm water and add to the puree to enhance flavor.
- Chill the aamras in the refrigerator and serve as a dessert, snack, or with puris.
Notes
Always choose ripe mangoes. If your mango variety is fibrous, strain the puree for a smooth texture.
Adjust sugar based on the natural sweetness of the fruit—often none is required.
Serving suggestion: a small drizzle of ghee on top is traditional for some families.
Garnish with slivered almonds or pistachios for added crunch and visual appeal.
Nutrition
Calories: 92 kcal • Carbohydrates: 20 g • Protein: 2 g • Fat: 1 g • Sugar: 18 g
Share your experience on Instagram @rachna.parmar or tag #rachnacooks
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