Aamras

Origins and history

Aamras originated in the western part of India, particularly in the states of Maharashtra and Gujarat. It is a popular dessert during the mango season, which usually falls between April and June. Aamras is often served during festivals and special occasions.

Dietary considerations

Aamras is vegetarian and can be made vegan by using non-dairy milk instead of regular milk. It is also gluten-free and nut-free.

Variations

There are many variations of Aamras, some of which include adding cardamom or saffron to the puree for added flavor. Some people also add a little bit of cream to the puree to make it richer and creamier.

Presentation and garnishing

Aamras is usually served in a bowl or a small glass. It can be garnished with chopped nuts or fresh mint leaves for added flavor and presentation.

Tips & Tricks

To make the perfect Aamras, use ripe and sweet mangoes. Make sure to blend the puree until it is smooth and creamy. Chill the puree for at least an hour before serving for the best taste and texture.

Side-dishes

Aamras is usually served with puris or chapatis, which are Indian breads. It can also be served with rice or eaten on its own as a dessert.

Drink pairings

Aamras pairs well with sweet white wines such as Riesling or Moscato. It can also be paired with a mango lassi or a sweet mango juice.

Delicious Aamras recipes

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