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Amras is a traditional Indian dessert made of pulped mango, which is very popular during summer months in Gujarati, Rajasthani, Marwari and Maharashtrian regions of India.


Ingredients and Popular Methods of Preparing Amras

Different regions use local varieties of mangoes to create the mango pulp and amras recipe. Maharashtrians prefer to use alphonsos or ratnagiris to create the mango pulp. Gujarathis prepare it with pairi mangoes to create the pulp. The dish could be sweetened with additional sugar, and cardamom to make it taste special. A few regional variations included cooking the mango pulp to make it last longer in the hot humid climate of India.


Serving and Eating Amras

Amras is usually served as a dessert with puris. Nowadays modern chefs also serve the dish with ice-cream or kulfi as a dessert for special occasions.


Popular Variations of Amras Recipe

Mango is a very popular fruit in India that is sold only during the summer months. The fruit was expensive and could be found only during the summer seasons and was prohibitively expensive during the off season. As a result, cooks came up with the process or the amras recipe of pureeing the meat of the fruit and then cooking it with sugar to create a thick soup of mango pulp or amras. There are many local versions of this amras recipe. For example, Maharashtrians prefer to use good quality Alphonso or Ratnagiri mangoes and the pulp is removed by squishing the pulp inside the skin of the mango itself. A small hole is torn into the skin and the squished pulp is squeezed out and flavored with cardamom or with oil, mustard, and curry leaves to create a sweet dish or curry. This processed pulp can also be frozen and is available commercially too for a wide variety of uses. The pulp can be used further to create more dishes like ambebath, ambyacha sheera, amba poli, and amba barfi. Gujaratis on the other hand, collect the pulp, pass it through a muslin cloth to remove the strand of the pulp and serve it as a amras curry to be eaten with poris or flat bread. They even dry the mango pulp to make a form of sweet or flat dough that can be eaten by itself as a sweet.


Nutritional Value of Amras

Mango pulp or amras is rich in phytochemicals, probiotic dietary fiber, vitamins, minerals and provitamin A carotenoids.