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Food and Drinks News

This aamras recipe will make you forget Katrina Kaif's mango ads

India Today logo India Today 19-06-2017 indiatoday.in
Picture courtesy: Pinterest © India Today Picture courtesy: Pinterest

It's that time of the year when we have the luxury to take mangoes for granted, before it's four months later and all we have left are memories.

It's mango season, and it's our solemn duty to make the best of it. Sure, you can eat mangoes whole for dessert on sultry summer afternoons; or substitute your evening/morning serving of fruits with two whole juicy, pulpy ones; or cut it up in pieces and relish it with your favourite ice cream, but the fact remains that nothing, nothing comes close to the taste of the sweet, pulpy, melt-in-mouth, luscious aamras.

Literally translating to 'juice of mango', from Sanskrit, aamras has been an integral part of Rajasthani, Maharashtrian, Gujarati and various other Indian cuisines. More often than not, aamras is consumed either with roti and poori, depending on what part of the country you're eating this at.

So, with mangoes being the flavour of the season, make the best of summer with this easy aamras recipe, provided by master chef Sanjeev Kapoor:

Ingredients:

Ripe Mangoes 1 kilogram

Saffron 1/4 teaspoon

Sugar powdered 1 cup

Milk chilled 2 1/2 cups

Method

Peel the mangoes and roughly cut them into cubes.

Put the cubes in a mixer jar.

Add powdered sugar, milk and saffron and blend till smooth.

Pour into individual bowls, chill and serve.

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