Simple, practical, and full of everyday flavour, Aamras Recipe is a gluten-free, vegan Gujarati, Maharashtrian desserts, sweets made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 4
  • Category: Desserts, Sweets
  • Cuisine: Gujarati, Maharashtrian

Ingredients

  • 400 grams or 2 large alphonso or 3 to 4 kesar mangoes
  • ½ teaspoon cardamom powder ((ground cardamom))
  • 1 pinch saffron strands (– optional)
  • 2 to 3 teaspoons raw sugar (or jaggery, as required, optional)
  • ¼ teaspoon dry ginger powder ((ground ginger), optional)
  • water (or milk as required to thin the consistency, optional)

Method

Making aamras

  1. Rinse the alphonso mangoes thoroughly in clean water. Drain all the water and dry them with a clean kitchen towel.
  2. Peel and chop the mangoes.
  3. Add the chopped mangoes to a blender. You can also add some sugar or any other sweetener of choice if the mangoes are slightly tangy or sour.
  4. Blend to a smooth pulp.
  5. Transfer the mango pulp to a bowl.
  6. Add cardamom powder and crushed saffron strands.
  7. Mix very well. To thin the consistency slightly, add some milk (dairy or vegan) or water.
  8. Pour in a container. Cover the container and chill in the refrigerator for 30 minutes to an hour. Or you can serve straightaway in small bowls.

Serving suggestions

  1. Serve aamras with poori. You can also serve it with roti or paratha.
  2. You could even add your choice of nuts and dry fruits. If adding cashews, then fry or roast cashews until golden and mix it with the aamras.
  3. In summers we serve aamras cold or chilled. To make a cold version, either refrigerate the mangoes for a couple of hours or add a few ice cubes while blending the mangoes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.