Prep the mangoes: According to Ayurveda, mangoes generate internal heat, so it’s best to soak them in water for a couple of hours before consuming—especially in hot and humid climates. Then wash them thoroughly, trim the tops, and peel off the skin. 👩🏽‍🍳 Chef tip: After soaking and washing, place the mangoes in the fridge to chill. This way, your aamras will already be cold, and consume it immediately instead of refrigerating it.

Extract the pulp: Squeeze the mangoes by hand to get as much pulp and juice as possible—it might get messy, so gloves can help! Alternatively, you can cut them into small cubes. 👩🏽‍🍳 Chef tip: Don’t discard the skin and seed. You can use them to make Mango Kadhi, add to dals, or rinse them with water and pour the remaining pulp into your bowl. 🍽️ Pro tip: You can puree the pulp and freeze it at this stage for up to 6 months—perfect for enjoying aamras year-round.

Blend it smooth: Transfer the fresh mango pulp to a blender.

Taste the pulp—then add sugar as needed.

Blend into a smooth puree. You can add a splash of water, ice cubes, or plant-based milk only if needed, but the consistency should resemble thick batter. Strain for smoothness (optional): Pass the aamras through a fine mesh strainer using a spoon or clean hands to gently press it through. This step is optional, but it gives you an ultra-smooth, silky, and luscious mango pulp minus the fiber.

Add ground ginger, cardamom powder, and a pinch of salt to balance the sweetness and enhance digestion. Taste again and adjust sweetness if needed. Whisk well to combine, garnish with saffron strands, and serve your chilled aamras right away.
👩🏽‍🍳 Chef tip: If you haven’t pre-chilled your mangoes, refrigerate the aamras for at least 30 minutes before serving.