Aamras | Goan Style Mankurad Mango Aamras | Sweet Mango Pulp | Indian Mango Dessert | Sweet Dish | Puréed Mangoes | Aamras Poori | Amras puri recipe with detail instructions and a video. Aamras is a very famous Indian delicacy made from sweet ripe mangoes. The name ‘aamras’ is derived from the Hindi words ‘aam’ meaning mangoes and ‘ras’ meaning pulp or juice. In simple terms, ‘aamras’ is a smooth mango purée.
Summer season in India, despite being terribly hot is everyone’s favourite. This is simply because of the availability of mangoes. Various different varieties of mangoes are available all over India. During the months of April and May, the local markets are flooded with different types of mangoes. In Goa too we have a very special type of mango called as ‘mankurad’. They are yellowish orange in colour and are medium in size. They are very sweet and have a lot of pulp. In Konkani, a mango is referred to as ‘aamo’.
I have tried different types of mangoes but the taste of the Goan mankurad is unforgettable. For Goans, ‘aamo’ is synonymous with the ‘mankurad’. Besides, eating plain mangoes, Goans also make mango juice, icecream, jam (haalvo) and aamras. Though haalvo is prepared from ‘mussarat’ mangoes.
How to extract the mango pulp?
In Goa, we make aamras from mankurad mangoes. The process of making aamras is very simple and quick. It takes less than 15 minutes to make this summer speciality. The mangoes need to be washed all peeled. They are then squeezed to separate the pulp from the seed. The seed and peels are then discarded. A simple trick I follow to extract the pulp is by using a spoon. With a spoon you can quickly scrape off pulp attached to the peels and the seed. This trick makes extracting the pulp very quick, a lot less messy than squeezing and takes minimum effort. Squeezing the seed and peels takes some effort and the juice splatters everywhere creating a mess. So the spoon technique is a huge saviour.
How to make Aamras?
The extracted mango pulp is mixed with water, sugar and cardamom powder and blended in a mixer to form a smooth puree. Water is added to adjust the consistency of the mango pulp. Without water, the aamras would be too thick. Some sugar is also added to adjust the sweetness. You can alter the quantity of sugar depending on the sweetness of the mangoes and as per individual preference. Cardamom powder gives a nice fresh flavour to the aamras.
How to serve Aamras?
At my home, we love eating aamras with poori. Aamras poori is an out of the world combination and the most awaited dinner option in my family. You can also serve aamras by itself anytime of the day or serve it as a dessert after meals. It can be served at room temperature or refrigerated for 2 – 3 hours and served slightly cold. It can also be eaten with rotis.
You might also like to try out our Goan special mango curry recipe popularly called as ‘Ghotaache Sasav‘.
Ingredients
- 6 Mangoes (Mankurad or any variety)
- ¾ cup sugar (refer to notes section for measurement)
- 1½ cup drinking water (refer to notes section for measurement)
- ¼ Tsp cardamom powder
Instructions
- Remove the stalk of each mango. Peel off the skin. Separate the pulp from the seed. With the help of a spoon, scrape off any pulp attached to the skin. Discard the skin and the seed.
- Measure the quantity of the extracted mango pulp. Adjust the quantity of water and sugar depending on the quantity of mango pulp. (Refer to notes below)
- Add the water, sugar and cardamom powder to the mango pulp. Mix well.
- Add the above mixture to a mixer jar. Grind into a smooth puree.
- Stir the puree well. Aamras is ready to be served.
Tips & Tricks
- The quantity of sugar should be 1/4th of the quantity of mango pulp. You can also adjust the sugar measurement depending on the sweetness of mangoes used.
- The quantity of water should be 1/2 of the quantity of mango pulp. You can also adjust the water measurement depending on the consistency preferred.
- Use only boiled water or water which is safe for drinking because this is a no heat recipe.