Aamras literally means "mango nectar" and that’s exactly what it is – flavored pulp of ripe mangoes. A summer regular on any Gujarati thali, aamras is unusual in that it isn’t an end-of-meal dessert – it is part of the main course, eaten with pooris and parathas.
As delicious as aamras is, it is also simple to make. Here’s how.
- Ripe Mangoes – 2
- Sugar – 1 tablespoon (adjust according to the sweetness of the mango)
- Milk – 1 tablespoon
- Crushed cardamom – 1
Peel the mangoes and extract their pulp/juice, discarding the seeds.
Take the mango pulp/juice in a blender along with sugar, milk and crushed cardamom, and pulse. To make the consistency runnier, add more milk or cold water.
Chill for at least two hours before serving. Serve with pooris/parathas and pickle.