Before we head straight to rain soaked evenings, and gives masala chai and pakoras a toast, lets give a last call for summer by having this delightful aamras puri or flavoured mango pulp.
Aamras can be easily deciphered as nothing but flavoured and sweetened mango pulp. Now, you may ask what is there to blog about. Is it not the right way to enjoy mangoes. Yes, thats absolutely true and there is no recipe to make this. I mean extracting the mango pulp and sweetened and flavoured as per your liking, how can it be called as a recipe? Right.
So, instead lets talk about the dish. Mangoes, the juicy stony fruit is native to Indian sub-continent and is our national fruit too. There are hundreds of mangoes cultivar and as you will travel through the different parts of the country, each state and region will greet you with their special variety. Most part of my life had been spent in the hills of Vindhyas and Northern India, so in Summer we used to enjoy the bountiful of varieties of mangoes, like Dasari, Langra , Chaunsa, Himsagar, Neelam and so on. Each one of them differ in taste, flavour, shapes and texture. Some are pulpy, some are fibrous, some are sweet while some could be mix of both sweet and tartness.
After moving to South India, Banganapalli, Badami, and Sindhura has stolen my heart. Amazingly for much part of my life I remain ignorant of Alphonso and Kesar. It was only after marriage to a Mumbaikar, that I had come to know about these famous varieties and since then I am in love these two. Both Alphonso and Kesar are best suited for making dessert. I had used them in variety of mango based dessert like mango flan, mango kulfi, mango kheer, mango sandesh, mango cake, and so on.
But aamras is different from the other forms of dessert. It is pure. It does not require any enhancer like sugar, jaggery, milk or cream to highlight the taste of mangoes. And is best enjoyed in its purest form. So if you have to add sweetner or cream to make it sweet and creamy, then the true essence of the dish is lost, at least in my opinion.
As mangoes would be plenty in Summer season, and specially the Alphonso or Kesar which are known for its rich and luxuriant taste, dish like aamras-puri is bound to originate.
I have no idea who has first conceived this beautiful pairing of aamras with puri, but after tasting it for the first time I have come to understand that marriages are indeed made in heaven. They are just made for each other. No other combination would work for me. Deep fried dough with chilled sweet mango pulp is pure bliss.
- Mangoes (Alphonso / Kesar) : 2-3 ripe and sweet, good quality
- Cardamom powder : ½ tsp
- Saffron : a large pinch
- Wash and peel the mangoes. Cut it into chunks.
- In a blender, blend the mango chunks into pulp together with cardamom powder.
- Stir in the saffron.
- Give a nice stir, pour it into individual bowl and chill it for at least half an hour.
- Serve aamras chilled with poori.