Aamras Recipe (Mango Rasayana)

5 from 11 votes

This mango dessert is popularly known as ‘Aamras’. It is made with Mango pulp or shredded mangoes, coconut milk, and jaggery.

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 218kcal

Peel the mangoes, ensuring no skin is left on them.
3 ripe mangoes
Cut the mangoes into cubes and shred them into small pieces. Discard the seed.
Add the mango cubes into a blender jar and blend (with saffron strands, if applicable) until smooth. (add only half of it)
5-6 saffron strands
Pour the mango puree and remaining chopped mangoes into a bowl and add sugar or jaggery, cardamom powder, and coconut milk according to taste.
½ cup cup sugar, 1 teaspoon cardamom powder, 1 can coconut milk, pinch of salt
If you prefer more liquidity, add more coconut milk or cold water. Aamras is ready.
½ cup cold water
Refrigerate for an hour before serving with hot pooris, dosa, chapati, idli, or as a sweet dish dessert.
Garnish it with a little serving of dry fruits or just cashews or saffron strands. Either way, it's a delicious and refreshing treat that is perfect for hot summer days.

Use ripe and juicy mangoes for the best flavor. Alphonso mangoes are the best type to use, but any type of mango will work.
Coconut milk adds a nice tropical addition to the mango. You could also add plain milk or almond milk at the end just to adjust the consistency, but coconut milk gives you the authentic flavor and the best-tasting dish.
Replacing Jaggery with sugar is an option but use jaggery for the authentic taste.
I used full-fat coconut milk from a can. You could also use fresh homemade coconut milk instead of store-bought ones. Home-made coconut milk is prepared using freshly squeezed ground coconuts.
Mash or blend half of the shredded mango to get the yellowish color and thick texture.
Add a pinch of salt to balance the sweetness of mangoes.