Aamras

Aamras| Amras is a sweet side dish generally served with Pooris, and is prepared from fresh mango pulp. It is a very popular dessert in Rajasthan, Gujarat and Maharashtra. Traditionally the mango juice is squeezed with hand and blended with milk and consumed with chapatis or pooris. Here i have served the aamras with pooris as it is generally served like this. But you could pair this with chapatis or this could also be used as a dessert.

I have shared other mango recipes Mango Falooda, Mango milk shake, Mambazha Pulissery recipes in blog. Also i have shared the  tricks to make a perfectly Puffed Pooris. Do check, mix and match the combinations on before the mangoes totally vanish this season!

Aamras

Prep time

5 mins

Cook time

- mins

Total time

5 mins

Author: Eliza Lincy
Cuisine: Indian
Category: breakfast

Yields: 1 cup

Ingredients

• Mango- 1 large
  Sugar- 1 teaspoon
  Cardamom pods, crushed-2
  Saffron- pinch

Instructions

• Peel and chop the mango; crush the cardamom seeds. Add chopped mango, sugar, cardamom powder and saffron.
• Blend well to make a fine paste.

• If you feel the paste is thick, drizzle little milk or ghee and blend once and transfer on a bowl; garnish with more saffron thread and some pistachio if you like.
• Refrigerate till you use.
• Serve with Puffy Pooris

Notes

• Select less fibrous varieties like Alphonso, Sindooram, Badami..etc for this recipe.

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Mango Falooda

Mango Falooda is a tasty summer beverage prepared with mango puree, milk and with some vermicelli topped with ice cream. Perfectly suits this mango season and also for the hot summer. Quick to prepare rich mango drink in a jiffy!It acts as a thirst quencher as well as fills the stomach. Once you prepare the ingredients in huge quantity you can prepare the Falooda drink in various flavours like Strawberry, Rose, Pistachio..etc or flavour or fruit of your choice.
Check my other easy to prepare Summer Cool Drink Recipes too.

Mango Falooda

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: Indian
Category: Beverages

Yields: 1 tall glass

Ingredients

Mango - 1 cup+ 1/2 cup, chopped
Sugar- 1+1 tablespoon
Milk, boiled and chilled- 1 cup
Vermicelli- 1/4 pack from 400gm pack
Sabja seeds- 1 teaspoon
Ice cream- Vanilla | Mango flavour

Instructions

• Boil the milk with sugar and reduce the flame and allow to reduce for 10 minutes once it boils.Transfer the milk into a glass and allow to chill.
• Take three cups of water and boil inside a pan. Once it reaches rolling hot add the vermicelli and allow to cook till soft.
• Drain the water and rinse it water and set aside in a bowl.
• Soak a teaspoon of sabja seeds in half a cup of water for 10 minutes. Drain the water and set aside.
• Take a cup of mango and add a tablespoon of sugar and puree it in a blender.
• To assemble in a tall glass, add a layer of mango puree and then with cooked vermicelli then pour the chilled milk over it till it submerge.
• Then top it with soaked sabja seeds and chopped mango pieces.
• If it is a medium sized glass top it with ice cream and finish the layer.
• Or else repeat the layering once more. I have done twice for my big tall glass.

Notes

• You could use mango fresh or frozen chunks or pulps for this recipe. Check whether it is already sweetened or not, If it is sweetened skip the sugar.
• Adjust the measurements according to your taste.
• Adding some chopped nuts, cherries adds texture and visual appearance to the drink.

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Mambazha Pulissery/ Kaalan

       A finger licking recipe with the balance of taste and flavours is without any doubt the Mambazha Pulissery. The sweet ripe mangoes cooked in coconut and yogurt based gravy. The sweetnesss from mangoes and the sourness from the curd. With hot steamed rice tastes irresistible.

       Easy to make tasty Onam Sadya dish. Generally prepared when the mangoes are in season. It is one of my favourite Ona sadya preparation. The juicy mangoes lightly absorb the masala and tastes very nice. Try this yummy preparation for this Onam if you have not tried yet.

Preparation Time: 5 minutes
Cooking Time: 10 minute
Cuisine: Kerala
Serves- 6

INGREDIENTS:

Ripe Mango, medium-2
Green chillies- 2
Salt- to taste

To grind:
Coconut- 1/4 cup
Cumin seeds/ Jeera- 1/4 teaspoon
Garlic- 2 small cloves
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon

To temper:
Oil- 3 teaspoon
Mustard seeds- 1/4 teaspoons
Fenugreek seeds/ Uluva- 1/4 teaspoon
Dried red chilli, broken- 2
Curry leaves- 1 strand

PROCEDURE:

• Peel the mangoes and no need to cut them. You can use as such for the curry. If the size of the mangoes are too big then cut them in to 2 or 3 big pieces.
• Grind coconut, cumin seeds, garlic, turmeric powder and chilli powder as a fine paste using a blender.
• In a pan add the mangoes and pour a cup of water and salt.
• Cover it with a lid and cook till soft around 5 minutes.

• Add the ground coconut paste inside the mangoes and mix well. Add little water if the curry is too thick. Allow the curry to start boil. 
• When the curry starts to bubble add the beaten curd (you can add inside the blender and give a pulse) and stir well to mix evenly. 

• Immediately switch off the gas once the curry get heated. Donot allow the curry to boil after adding the curd. Then the curry tend to split.

• Heat oil in a pan and splutter the mustard seeds and add fenugreek seeds. Add the broken dried red chilli and curry leaves and fry in that oil and pour the tempering on top of pulissery and mix well.

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Mango Cake

       Mango cake is a real tasty one. I have made mango sponge cake and put together with whipped cream frosting and topped with Mango jelly and fresh fruits. As the mango season has started we can get mangoes in cheaper rates and it the perfect time to make this cake.

      Mango flavour dominates this cake and the cake is so moist. You could use fresh mangoes, tinned frozen mango puree also to make this cake. Adjust the sugar level according to the mangoes you use to make this cake. Top this cake with the fruits of your choice. I have made here egg less version. If you are planning to add eggs replace the yogurt with 2 eggs and proceed with the same instructions.

INGREDIENTS:

Mango Sponge Cake:

*All purpose Four/ Self raising Flour- 1 ½ cups
Butter, melted- 1/2 cup
Sugar- 1 cup
Yogurt- 1/2 cup (For egg less version) (or) Eggs-2
Mango Puree- 1/2 cup(fresh mangoes/tinned)(I used Alphonso variety)
Baking Powder- 1 teaspoon
*Baking Soda- 1/2 teaspoon
Salt- pinch
*Do not add Baking Soda if you are using Self raising flour.

Frosting/ Icing:
Whipping cream- 250 ml (1 cup)
Sugar- 2-3 teaspoons

Mango Jelly:
Mango puree- 1/4 cup
Sugar- 1 teaspoon
Gelatin/ China grass- 1 teaspoon
Water- 1/4 cup

PROCEDURE:

• Preheat the oven to 180 degrees for 15 minutes.
• Grease and flour the pans or line with wax paper.
• In blender puree the mangoes.
• In another bowl add melted butter and sugar and beat using a electric beater till the sugar dissolves.
• Now add the yogurt and beat till it forms lightly creamy.

• Add the mango puree and mix till combined.
• Now add the baking powder, baking soda and flour half a cup at a time and mix/ fold well until the the whole flour mix finishes.
• If you feel the batter is thick sprinkle little milk and mix well.

• Transfer the batter inside the prepared 18-20 cm two baking trays and level the top.
• Bake inside the preheated oven for about 30 -40 minutes or until the skewer inserted comes out clean.

• Unmould one of the cake and keep another cake inside the cake mould to set the mango jelly on top over the cake(set the jelly immediately inside the freezer as it may seeps down the cake) or spread a layer of icing on top and pour the jelly.

• For Jelly:
• Puree mango with sugar in a blender as a fine paste.
• Sprinkle gelatin over quarter cup of water in a thin layer till it finishes and allow to bloom inside the water.

• Once it double its volume melt this gelatin inside the oven till it dissolves around 30 seconds or cook on top of stove till dissolved.
• Add the gelatin mixture with mango puree and mix well with spoon and pour over on top of the one of the cakes inside the cake tin.

• You can also use by soaking china grass in water above mentioned and cook the china grass till dissolved and set the jelly.
• Now you will have a plain mango cake left with out jelly going to be used as the base or bottom layer of the cake.

Icing:

• Chill the whisk, bowl and the whipping cream for about 15 minutes.
• Whip the cream by adding 2 teaspoons of sugar till you get the stiff peaks.
• Cover the bowl with cling film and refrigerate till you use it.

Assembling the cake:

• Take a hard board and draw 20 cm diameter line and cut the board and cover with aluminium foil and cut the foil to approximately 22 cm diameter. Fold the excess 2 cm on opposite side and stick with a tape.
• Using pastry brush crumbs sticking over the cake.
• Keep a teaspoon of frosting on the cake board and keep the first cake.
• Apply 2-3 tablespoons of frosting and spread evenly on top of the cake. Keep the second cake and slightly press with hand.

• Keep the cake with mango jelly on top and finish the sides of the cake with the frosting.
• First apply a thin layer and chill for about 15 minutes and apply a thick layer.
• Garnish top of the cake with cut fruits of your choice mango pieces, kiwi, cherries ..etc as per you wish.

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Mango Milk Shake/ Mango Milkshake with Ice cream

    This recipe is a kids friendly, rich and delicious milkshake, using mango pulp and milk. Mango milk shake is very popular in India, as well as in the other countries because it is very luscious in taste.  I have used fresh Alphonso mangoes for this recipe, however you can also substitute it with either tinned or frozen mango pulp.

INGREDIENTS

Mango-1 fresh (tinned / frozen pulp can also be used)

Low fat milk/ Normal milk (chilled)-2cups

Sugar-1tbsp (tbe adjusted to the sweetness of the mango)

PROCEDURE

• In blender puree the mango with sugar (if you add directly to the juicer jar chunks of fruits will be there)
• Then in a juicer jar add the mango puree, sugar and cold milk and blend well till frothy consistency on top of the juice. Transfer this in a tall glass and serve chilled.
• Tip: Vanilla ice cream can be added instead of milk for more rich taste.

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