Mango season is here with the warmer climate. Although we don’t get the Indian varieties like Badam, Alphonso, Dasheri etc, the sweet and ripe Mexican mangoes are good for aamras.

This is quite a simple procedure that combines mangoes, milk, sugar, and cardamom powder for a smooth, creamy aamras. In this version, milk is paired with the mangoes helps reduce the heat of the latter. 

You can access the recipe here.


~ by skribles on May 17, 2008.

2 Responses to “Aamras”

  1. Have heard of aamras being famous in Gujarat…thanks for sharing and participating in the event

    From skribles: Thanks EC 🙂

  2. Great recipe, if you have the time to publish a video on how to make it, that would be nice

    From skribles: Thanks for the nice words 🙂 … will probably try to do that the next time I make it.

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