Daily Recco, June 14: Aamras for a sweet summer

In India, summer is incomplete without mango. The fruit is more loved than hated (yes, there are people who don't like mangoes) and you will find gems in every Indian kitchen on how to make the most of mangoes when you're bored of having it straight, juices dripping down the elbow. So our pick is the humble Aamras today. A recipe that has been tried and tasted for generations. The literal translation means 'mango extract', but Aamras is a little more than that.

If you were to go by tradition, have Aamras with poori. You can have it otherwise too.

What you need:

Mango, 4 large - Alphonso works best

Powdered sugar - 1 tablespoon

Saffron - 12/15 strands

Milk - 1 cup

How to:

Since mangoes are generally warm fruits, first wash and clean them under cold running water. Peel the mangoes and chop them into cubes.

Place the cubes in the blender. Add the sugar and saffron strands into the jar. If the mangoes are sweet, you can skip the sugar. Alternatively, you can swap the sugar with honey for a healthier version of Aamras.

Blend the mixture. You can add a bit of milk if the consistency is too thick. The thing to remember is that Aamras has to be of a consistency not too thin.

Pour the Aamras into bowls. Refrigerate them for 30 minutes to one hour.

Garnish with saffron strands and serve with poori.

You can also enjoy spoonfuls of Aamras straight from the bowl.

Also Read: Mango is no longer forbidden for diabetics