Mango is everyone’s favourite fruit. The best thing about summers is the Mango recipes. Mango is the king of fruits and when it is used in the following recipes it is next level.
Aamras is a popular dessert or sweet from the western Indian states of Maharashtra and Gujarat that can be relished during summers.
Tips for Making Aamras
- The Alphonso mango is used for making aamras. Though it can also be made with any sweet juicy mangoes. Just make sure the mangoes are not fibrous.
- Most people never add any milk or water when preparing aamras as they have it with pooris or chapatis. But if you want thin consistency then little water or milk can be added.
- The Gujarati style of aamras has a dash of dry ginger powder (saunth) added to it. If the aamras is also topped with a bit of ghee, it helps in treating indigestion.
- The Maharashtrian version has cardamom powder. You can add cardamom powder, saffron and sometimes chopped dry fruits too.
The jaggery or sugar can be added as per the sweetness of mangoes and your individual preference for sweetness. If the mangoes are tangy, then only you need to add sugar or jaggery. But if the mangoes have an abundance of sweetness, then sweeteners are not required.
- 2 large Alphonso or 3 to 4 Kesar Mangoes
- Cardamom Powder – ½ Teaspoon
- Saffron Strands (Kesar) – 1 Pinch
- Sugar or Powdered Jaggery
- Dry Dinger Powder (saunth) (optional) – ¼ Teaspoon
- Water or Milk as per requirement
- Rinse the mangoes. Then peel and chop them.
- Pour the chopped mango pieces into a blender and blend.
- Add cardamom powder and crushed saffron strands.
- Stir very well. For consistency, you can add some milk or water.
- Pour in small bowls and keep in the refrigerator for a while.
- Serve aamras with poori or chapatis.
- Dry fruits can be added to the aamras. Dry roast the cashew nuts till golden brown and then mix them with the aamras.
2. Mango Lassi
Creamy Mango Lassi is made with sweet mangoes, yogurt and a dash of cardamom powder.
What is Mango Lassi?
Lassi is basically a drink made with yogurt which are classified as sweet lassi which obviously is sweetened with sugar and salty lassi which has salt and other spices in it.
Mango Lassi is a popular version of this yogurt drink which is made by blending mangoes with the yogurt.
For this Mango Lassi, All you need is mangoes, yogurt, milk, sugar and cardamom.
Milk can also be added to your Mango Lassi if you don’t like the thick texture of your lassi. Saffron or a splash of rose water can also be added for extra flavors.
Does Vegan Mango Lassi Exist?
The answer is “Yes”. Plain almond milk yogurt can be used for the Vegan Mango Lassi or any other non-dairy yogurt can be used.
Coconut yogurt is not recommended since that will give a taste of coconut to your Lassi which is not liked by many.
- A cup of fresh mango pulp.
- Add yogurt to it.
- Then Pour in some cold milk or water.
- Followed by this, put in some sugar and the cardamom powder.
- Blend everything thoroughly. Pour the mango lassi into serving glasses and serve it chilled.
- Garnish Lassi with nuts and saffron strands.
Also, Check Healthy Vegan Ice Creams
- 2 cups of fresh chopped mango pieces
- full fat fresh yogurt – 2 cups
- cardamom powder or rose water – ½ Teaspoon or a pinch of saffron strands
- 4 to 5 tablespoon sugar or honey as per your taste and the sweetness of mangoes.
- Garnish it with mint leaves or mango cubes or sliced dry fruits.
- Peel the mangoes and chop them.
- Put the mangoes with sugar or honey and cardamom powder or saffron or rose water in the blender.
- Now add the chilled curd (yogurt).
- Add some ice cubes.
- Blend it well until the yogurt becomes smooth.
- Pour in glasses and garnish with mint leaves or cubes of mango before serving.
- For thin consistency, add some milk to the mango lassi while blending.
Sugar can be replaced with jaggery or honey.
3. Mango Phirni
Mango Phirni is a dessert also known as rice pudding which is made using rice and flavored with mango puree.
For cooking Mango Phirni, you will need – Rice, Ghee, Milk, Mangoes, Saffron and Sugar. Garnish the Phirni along with Mango pieces and dry fruits such as Almond, Pistachios, Cashews etc.
For the Vegan version of Phirni, coconut or almond milk can be used.
It is best made with fresh puree but canned mango puree can also be used in this recipe.
Make sure to use either Kesar or Alphonso, If using canned puree,.
How to make it using condensed milk?
Once the rice is properly cooked and the Phirni is reduced to half, add ½ tin condensed milk and skip adding the sugar.
Cook until Phirni reaches the desired consistency. Then add mango puree once it cools down.
Phirni is traditionally served in earthen bowls as it absorbs the extra moisture and makes the phirni even more thick & creamy.
It can definitely be served in a regular serving bowl if earthen or clay pots are not available.
Garnish the phirni with dry fruits, rose petals and mango cubes before serving.
- Wash and soak rice for an hour.
- Drain the water and blend the rice in a blender into a coarse powder, add water if required.
- Add Ghee to a pan then add the Milk once the Ghee is hot.
- Let the milk come to a boil.
- Put rice and saffron into the milk.
- Lower the flame and cook it until the milk is reduced to half and phirni has reached the desired consistency.
- Add sugar and cook for a minute.
- Switch off the flame and let the phirni cool down.
- Add mango puree and mix well.
- Transfer the phirni in earthen bowls or serving bowls.
- Garnish it with dry fruits and put it in the refrigerator for a few hours before serving.
Keep stirring the phirni throughout while cooking or the rice will stick at the bottom of the pan and get burned.
Serve the phirni chilled.
Calories: 70kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 60mg | Fiber: 1g | Sugar: 11g | Vitamin A: 345IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 1mg