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Mango Purée (Banganapalli aamras)
- Duration: 10 minutes
- Serves: 2 to 4 people
If you wish to serve the dish chilled and immediately, toss some ice cubes into a blender and work them up along with the mango purée.
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‘Aamras’ refers to the sweetened and flavoured thick mango pulp that is traditionally served with poories in Gujarat, Maharashtra and Rajasthan. It is usually prepared to mark festivals. But, in Andhra Pradesh, the Aamras is a little different in character as it is made using Andhra’s special mango variety, ‘Banganapalli’, which is somewhat similar to the Alphonso. Also known as ‘Benishan’, this mango variety has unblemished skin and tastes uniquely good. The best of these mangoes come from the town of Banganapalli in Kurnool district.
- Ripe Banganapalli mangoes (4 to 5)
- Sugar, powdered (1 tbsp, if the mangoes are not sweet enough)
- In a bowl, squeeze out all the juice and pulp of the ripe mangoes and then discard the skins.
- In a blender, keep churning the mango pulp till all the lumps have smoothened out.
- Next, add in the sugar powder and crushed ice and churn again.
- Serve fresh with masala poories.