Aamras is one of the most loved sweet that can be served as a dessert or with hot puris (deep fried Indian bread). Aamras is the pulp of the ripe mango fruit,flavoured with cardamom and black pepper. In Konkan a little jaggery is added and freshly crushed black pepper is also added to aid digestion and yes it also enhances the taste of the aamras. Do try it if you like the flavour of black pepper, you’ll love it for sure.



  • 5 ripe Alphonso mangoes (any variety of your choice will also do,taste will vary)
  • Jaggery to taste (depending on sweetness of mangoes)
  • 1/4th tsp cardamom powder(optional)
  • A pinch of crushed black pepper on every bowl of aamras while serving.


  • Soak the mangoes in water for about an hour so that it is easier to squeeze its pulp. Rinse the mangoes well, pat dry with a clean cloth. Cut off the top stem portion so that there is no sap around as the sap can itch the throat and also can cause ulcers when it comes in contact with the skin. Soften the mango by squeezing gently and squeeze out the pulp from the stem portion into a mixing bowl. Gently squeeze out flesh from the mango stone and from the skin too if any. Repeat the same with rest of the mangoes.
  • Check the sweetness of the pulp, add jaggery as per choice. Pulse the pulp in spurts(not much) to get an even consistency. Add cardamom powder and mix well.
  • Serve immediately or chill in the refrigerator for an hour. While serving garnish each serving with a pinch of crushed black pepper. Serve as a dessert or with hot puris.


  • In konkan there is one more variation to Aamras wherein a pinch of dry ginger powder and 1/2 tsp ghee are added to every bowl of aamras to aid digestion as mangoes are hard to digest.


  • Here I have used only Alphonso mangoes, but if you have access to Payri variety of mangoes then do add one Payri mango pulp to the same. It enhances the flavour of the aamras.
  • Alphonso and Payri are two varieties of mangoes that give the best taste and flavour.


  • I used organic jaggery.
  • At times I don’t blend the pulp in spurts either. I just mix in the jaggery by hand till it dissolves, add cardamom powder and crushed black pepper and serve it chilled. The fibrous aamras also tastes great.
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