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. The other variety I have had earlier is just mango puree with sugar.

In this version, milk is paired with the mangoes helps reduce the heat of the latter. I have heard that a thicker version of this style of aamras is to mix it with thick, creamy rabdi! That must be one creamy dessert … Will post it in case I ever try it out 🙂




Mangoes: 3

Milk: 1-1/4 cup

Sugar: 2½ tablespoons or to you taste and as per mango sweetness

Cardamom seeds: ½ teaspoon



  1. Wash, peel, and chop the mangoes into chunks.
  2. Blend with sugar, cardamom, and a little milk to a smooth puree.
  3. I store the pulp and mix in milk when serving. This way, I can also use the pulp for mango lassi!
  4. If making all of it as aamras, you can add milk gradually to blend into a smooth aamras.
  5. Transfer to a bowl and refrigerate for about a couple of hours or till you want to serve.
  6. Serve and enjoy chilled just by itself or with rotis/pooris.

One Response to “Aamras”

  1. looks great. lovely entry.

    From skribles: Thanks Uma 🙂

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