Back to 4 servings 2 large ripe mangoes, Alphonso or Kesar; fiber-free and very sweet 2 tsp sugar or jaggery powder, optional; add only if the mangoes are tart 0.5 tsp cardamom powder, freshly ground from pods if possible 6 strands saffron, optional; soak in 1 tbsp warm milk for 5 to 10 minutes 0.25 tsp dry ginger powder, optional; traditional Gujarati touch 0.25 cup chilled milk, optional; only to thin to a creamier consistency 1 tsp ghee, optional; per serving, drizzled on top 1 tbsp chopped pistachios or almonds, optional garnish
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1 Step 1: Soak the mangoes in cool water for 20 to 30 minutes, then drain and pat dry. Soaking helps reduce any milky sap that can make the pulp bitter.2 Step 2: Wash, peel and chop the mangoes, or squeeze the pulp out by hand over a bowl, working around the seed. Discard the skin and stones.3 Step 3: Transfer the pulp to a blender with the cardamom and the saffron milk if using. Blend on medium for 20 to 30 seconds until smooth; do not over-blend, or the aamras turns foamy.4 Step 4: Taste and add sugar or jaggery only if needed. If the pulp is too thick, add 2 to 3 tablespoons of chilled milk and blend briefly.5 Step 5: Pass the pulp through a fine mesh strainer if you want it completely fiber-free, then refrigerate for at least 30 minutes until well chilled.6 Step 6: Pour into chilled bowls, sprinkle with ginger powder if using, drizzle with ghee, and garnish with chopped nuts. Serve with hot puris or as a dessert.getsaucepan.com/r/585c8152-e290-5137-b6c5-0b226d7b90dd
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