#AAM26 This Aamras Puri is the ultimate celebration of mango season. Aamras, derived from the Sanskrit words for “Mango” (Aam) and “Juice” (Ras), is a luscious, golden puree that serves as a staple in Maharashtrian and Gujarati households. When paired with hot, fluffy, deep-fried Puris, it creates a sublime balance of sweet, silky fruit and savory, crisp bread.
Wash the mangoes thoroughly. Gently squeeze the whole mango with your hands to soften the pulp inside.
Remove the cap, peel the skin, and extract all the pulp into a bowl.
Add the pulp to a blender along with sugar), cardamom powder, and ginger powder.
Blend until completely smooth. If you prefer a traditional, slightly textured feel, you can use a hand-whisker (mathani) instead of a blender.
Aamras is best enjoyed cold. Transfer it to a glass bowl and refrigerate for at least 30 minutes.
Just before serving, top with chopped pistachios, almond slivers, and a few strands of saffron .
Serve with Whole Wheat Puris.
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