Aamras Recipe
Aamras is silky fresh mango pulp served plain or with milk and eaten with hot puri or roti — a 10-minute desi summer classic made from ripe Chaunsa.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
"10 min"
Cook Time
"No cooking"
Servings
"4 servings"
Calories
"165/serving"
Ingredients
4 large ripe Chaunsa mangoes (about 1 kg)
sweetest, fibreless variety for the smoothest pulp
2 to 4 tbsp cold milk or chilled water, optional to loosen
1 to 2 tbsp sugar, only if mangoes are not sweet enough
1 pinch ground cardamom (elaichi)
1 pinch saffron strands, optional
1 pinch salt to balance the sweetness
1 tsp ghee for drizzling, optional traditional touch
Hot puri or roti, to serve
Step-by-Step Instructions
Chill and peel the mangoes
Refrigerate the Chaunsa mangoes for an hour so the pulp is cool and refreshing. Peel them and slice the flesh away from the central seed. Squeeze the peels and seed too so no sweet pulp is wasted.
Blend the pulp
Add the mango flesh to a blender or mash it thoroughly by hand for a more rustic texture. Blend just until smooth, a few seconds is enough for ripe Chaunsa. Avoid over-blending, which can make the pulp frothy.
Adjust the consistency
Pour in a little cold milk or chilled water and blend briefly to reach a thick, pourable consistency. Milk gives a richer, mellow aamras while water keeps it light and fruity. Keep it on the thicker side if you plan to scoop it with puri.
Season to taste
Stir in a pinch of cardamom, a pinch of salt, and saffron if using. Taste first and add sugar only if your mangoes need it, good Chaunsa is usually sweet enough on its own. Mix gently until everything is combined.
Chill and finish
Cover and chill the aamras for 15 to 20 minutes so the flavours settle. Drizzle a little ghee on top just before serving if you like the traditional richness. Give it a quick stir before pouring into bowls.
Serve
Ladle the aamras into bowls and serve cold alongside hot puri or soft roti. It can also be enjoyed on its own as a chilled dessert or poured over rice. Serve the same day for the freshest taste.
Tips for the Perfect Recipe
Pick the right mango
Use ripe, fibreless Chaunsa for the silkiest aamras, its low fibre means you barely need to strain it. Sindhri also works well and gives a slightly tangier pulp.
Taste before sweetening
Well-ripened Pakistani mangoes are naturally very sweet, so add sugar only after tasting. A tiny pinch of salt makes the mango flavour pop more than extra sugar.
Strain for a smoother finish
If your mangoes have any fibre, pass the pulp through a sieve once for a restaurant-smooth texture. This is rarely needed with good Chaunsa.
Serve it cold
Aamras tastes best well chilled, so refrigerate the mangoes beforehand or rest the pulp in the fridge before serving.
Variations
Mango Milk Aamras
Blend the pulp with extra cold milk for a creamy, drinkable version that kids love. A splash more milk turns it into a quick mango shake.
Aamras with Ghee and Puri
Serve the thicker pulp with a drizzle of ghee and hot puri for the classic Gujarati-style aamras-puri meal popular across the subcontinent.
Saffron Cardamom Aamras
Add a generous pinch of saffron and cardamom and chill well for a festive, fragrant dessert finish.
Nutrition Information
Per serving (approximate)
About This Recipe
Aamras, simply meaning mango juice or pulp, is one of the oldest and most beloved ways to enjoy mangoes across Pakistan and India. In desi homes it appears every summer the moment the season fruit arrives, eaten with hot puri or roti as a meal or savoured on its own as a dessert. The dish needs almost nothing beyond the fruit itself, which is why the quality of the mango matters most, sweet, fibreless varieties like Chaunsa make the smoothest, richest aamras. Passed down through generations, it remains a comforting taste of the mango season for families everywhere.
Frequently Asked Questions
What is aamras made of?
Aamras is made mainly from the pulp of ripe mangoes, blended until smooth. It is often lightly flavoured with cardamom, saffron, and a pinch of salt, and can be thinned with a little milk or water. Sugar is added only if the mangoes are not sweet enough.
Which mango is best for aamras?
Sweet, fibreless varieties make the best aamras because the pulp blends into a silky texture. Chaunsa is an excellent choice thanks to its low fibre and rich sweetness, while Sindhri gives a slightly tangier result.
Should aamras be made with milk or water?
Both work, milk gives a creamier, mellow aamras, while water keeps it light and lets the fruit flavour shine. Many people enjoy it pure with no added liquid at all, especially with very juicy mangoes.
Can aamras be used as a base for other dishes?
Yes, aamras is a versatile base. The same fresh pulp can be used for mango shakes, lassi, kulfi, ice cream, mango custard, and cake fillings, so it is worth making a little extra.
How do you store mango pulp?
Keep fresh aamras in an airtight container in the fridge and use it within two days for the best taste. For longer storage, freeze the pulp in ice-cube trays or freezer bags for up to three to four months, then thaw in the fridge before using.
Is aamras healthy?
Aamras is mostly fruit, so it offers natural sugars, fibre, and vitamins A and C. It is best enjoyed fresh and in moderation, and you can skip the added sugar entirely when using naturally sweet mangoes like Chaunsa.
Make Aamras with Real Chaunsa
Order fresh, carbide-free Chaunsa mangoes from MMA Farms in Multan for the sweetest, silkiest aamras of the season. Farm-ripened fruit means rich pulp with little to no fibre.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
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July 3