Meena's Taste Mantra

Aamras - Exotic freshly squeezed Mango!

Aamras is a delicacy which is eagerly awaited during Summer when we get the best of sweet ripe mangoes. This is traditionally a Gujrati Cuisine served with hot Puris. Variants of this are traced even to the Maharashtrian Cuisine and Rajasthani Cuisine.

Traditionally, a Gujrati Aamras will be flavoured with Soonth | Dry Ginger Powder and topped with Homemade Ghee | Clarified Butter. The reason is simple...mango being rich and heavy, the soonth and ghee act as digestive and thus make it light. A Maharashtrian household may flavour it with a pinch of Green Elaichi | Cardamom Powder whereas in Rajasthan the same will be enhanced with few strands of Kesar | Saffron.

When I was in Surat, I tasted Aamras in a famous restaurant and there it was made with the addition of milk and saffron and named as Kesar Aamras. The consistency was also a bit thinner than the traditional thick Aamras!

Just as there are many ways to flavour and enhance the taste, Aamras can also be made either by the traditional method or by peeling it and then chopping and blending it! I prefer the traditional way and this is how I made this super delicious Aamras for today's breakfast! Dunking super hot puffed Puris into this golden elixir is a wonderful experience! Simply Heaven!

INGREDIENTS

3 Alphonso mangoes, sweet and ripe

2 tblsp Honey | Powdered Sugar, optional

50 ml Milk, optional

3 - 4 Kesar | Saffron Strands, optional

METHOD

In a small bowl add 2 tblsp of milk and the saffron strands and let them stand for 30 minutes.
Wash and dry the Alphonso. Gently squeeze the mango while moving the mango so that every inch of the mango is gently squeezed without the peel being broken. Once the firm mango appears to be juicy and soft, gently remove the stem part of the mango.
Place a bowl with a strainer on top of it.
Turn the mango such that the open stem section is placed downward directly on top of the strainer.
Gently squeeze out the pulp.
When the stone|seed of the mango pops out, gently squeeze it to extract as much mango pulp from it as possible. This process is a bit messy, but then the taste is supreme. I do not like to use the blender as somehow I feel it impacts the taste!
With the back of a ladle, gently press the pulp though the strainer. Alphonso which is very ripe never has any fiber but in case you are using some other variety of mango, this process helps to eliminate the fiber and give a smooth even consistency.
The Alphonso I used was very sweet so I did not have to add any Honey | Powdered Sugar. But in case you want it more sweet, this is the stage to add it.
Add the saffron milk and the remaining milk and whisk the mango puree to a rich smooth consistency.
Serve with Puri | Roti or as part of lunch.

We enjoyed the freshly squeezed Aamras along with lovely puffed Puris and Potato Masala.

Note:

a. Instead of Alphonso Mango, Pairi Mango can be used as this mango also does not have fiber in its pulp.

b. Any other mango can also be used, just ensure it is nicely ripe.

We have used:

1. Aamrai Organic Alphonso Mango

2. Taj Mahal Saffron

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.