Aamras recipe, Aamras With Poori, How to make Aamras

Aamras recipe, Aamras With Poori, How to make Aamras

Aamras is an Indian summer delight in a bowl. Aamras is a thick mango relish from North India. It is nothing but flavoured mango pulp/puree. It’s amazingly delicious & is usually served as a side along with pooris/puris and chapatis in India. Chapatis are Indian flatbreads & pooris are Indian puffed flatbreads, deep fried in oil. Hot chapatis, pooris with chilled aamras is a heavenly, deadly combo. Makes a kickass breakfast. 

Aam in Hindi means mango, ras in Hindi means pulp or juice. Hence, the name aamras. Many states of India, Gujarat, Maharastra, Rajasthan etc, have their own version of aamras. Aamras is usually flavoured with cardamom, saffron or ginger in various parts of India.

My favourite is cardamom flavoured aamras (mango pulp/puree). Aamras is super easy to make & is amazingly delicious. Just add in very few ingredients into a blender & make a smooth puree. It’s that simple.

P.S: The taste of aamras totally depends on the type & quality of mangoes you use. Alphonso, Kesar, Raspuri mangoes make delicious aamras. But you can use any sweet variety of mango to make aamras.


  • 1 medium sized mango
  • 2 teaspoons of sugar
  • 1/4 teaspoon of cardamom powder
  • 1/4 cup of milk/water 

Serves: 1-2

Preparation Time: 4-7 minutes

Preparation Method:

  1. Rinse & peel the mango. Then roughly chop it. Discard the pith.
  2. Add chopped mango into a blender. Add in rest of the ingredients.
  3. Blend until smooth. Aamras should be thick in consistency.
  4. Chill for 1-3 hours & serve as a side along with hot chapatis & pooris. 


  1. Adjust the amount of sugar you add depending on sweetness, sourness of your mangoes. Sour mangoes will need more sugar to balance its sourness. Sweet mangoes will need less sugar or no sugar at all. Adjust the amount of sugar you add according to your palate.
  2. By adding sugar you’re making the consistency of aamras thinner. The more sugar you add the more watery your aamras gets. So, adjust the amount of milk/water you add accordingly.
  3. You can skip water/milk and make aamras way thicker.
  4. You can store this aamras for 5-7 days in the fridge. 

Here’s the crazy bit, I enjoy aamras as it is. I sit down with a big bowl of aamras & just devour on it. I enjoy it as a dessert, snack, sweet dish at any time of the day. I love it so much that I even lick the bowl clean. :)

And here’s how I love my aamras. This way it tastes way more delicious than the usual aamras. This takes a wee bit of prep ahead and here’s how to make it. 

Steps to make it:

  1. Heat 2 cups of water until the water comes to a boil. Add in 1-2 mangoes. Simmer for 3 minutes.
  2. Overturn the mangoes and cook them on the other side for 3 minutes. The point is to just cook the mangoes until they change colour on all sides. That’s when they’re just cooked.
  3. Remove them from heat & out of the water. Let them cool down completely.
  4. Peel off the mangoes. Add the peels into a bowl & the mangoes with the pulp into another bowl.
  5. Squeeze out all the mango pulp & discard the pith.
  6. Squeeze out any pulp sticking onto the peels using your hands. Use 1/2 cup of water if required to help squeeze out excess pulp sticking to the peel. Using water reduces the shelf life of the mango puree, though. 
  7. Add mango pulp from both the bowls into a blender & blend with sugar until smooth. Adjust amount of sugar you add depending on sweetness, sourness of mangoes. 
  8. Chill the thick mango pulp for 1-3 hours.
  9. Enjoy it as-is or serve it with hot pooris & chapatis.
  10. Add cardamom powder on top if required for added flavour.
  11. Without using any water, this pureed mango pulp/aamras can be stored for 10-15 days at home without using any preservatives. If you've used water then, empty it within 5 days.

P.S: The above method is similar to how my mom makes her to-die-for mango juice at home. She makes a mango pulp like mentioned above. We dilute the mango pulp made as & when needed to enjoy a thick mango juice. That mango pulp can be stored for 10-15 days at home without using any preservatives. For detailed recipe click here

Tags: mango pulp, mango puree, mango squash, mango crush, aamras, Indian dessert, sweet dish, poori side, puri side, chapati side, summer, Indian summer dish, recipe, food, cooking.