Aamras

Sweet Mango Drink

VegetarianOrigin Maharashtra/Andhra PradeshPrep 15 minutes, plus chilling time

A velvety, chilled mango drink made by blending sweet fruit pulp with milk. It is rich, refreshing, and fragrant with tropical sweetness.

Ingredients

800 g4 mangoes

fruit

517 g500 ml

dairy

to taste

sweetener

100 g

dairy

Milk · Doodhfor topping up

129 g125 ml

dairy

Cut the flesh away from the stones of 4 peeled mangoes and purée until smooth using a blender or knife.
Add 517 g milk and granulated sugar to taste, blending until thoroughly combined.
Place the purée in the refrigerator to chill completely.
Stir in 100 g cream or 129 g milk (for topping up) to adjust the consistency before serving.

Ripe mango

Canned mango pulp
Use the same weight for purées and curries; adjust sugar and lime juice to taste.
Papaya
Use the same weight; softer and less aromatic, so add lime juice and a little sugar.
Pineapple
Use the same weight for chutneys; sharper and more fibrous, so adjust sugar.

Milk

Whole milk
Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single cream
Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurt
Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Granulated sugar

Jaggery
Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Cream

Double cream
Use the same weight. Richer and thickens well; do not boil hard or it may split.
Single cream
Use the same weight. Thinner; reduce other liquid or simmer the sauce to thicken.
Full cream milk
Use 80% of the weight. No thickening; simmer to reduce and add a little ghee for richness.

Same: Both are chilled, sweet milk-based drinks prepared with granulated sugar.
Different: Sherbet-e-Gulab uses rosewater and a heavily sweetened syrup instead of the mango fruit pulp used in this dish.

Same: Mishti Doi shares a base of sweetened milk with this dish.
Different: Mishti Doi is fermented using a yogurt starter and cooked with caramelized sugar, lacking the blended mango pulp of this dish.

Same: Malai Kulfi shares mango and dairy with this dish, and both are sweet mango desserts.
Different: Malai Kulfi is a frozen, dense dessert made with double cream, condensed milk, evaporated milk, cardamom and pistachio, while this dish is a chilled blended drink made with mango, milk, cream and sugar.

Same: Mango and Cardamom Barfi shares ripe mango, dairy cream or milk, and sweetness with this dish.
Different: Mango and Cardamom Barfi is a set fudge made with milk powder, condensed milk, double cream, ground cardamom, and pistachio, while this dish is a blended chilled drink of mango pulp, milk, sugar, and cream; neither uses a souring agent.