Gujarat Aamras Mango Pulp Seasonal Summer Gujarat Festival

Ingredients

• 6 to 8 ripe Kesar mangoes (the premium Gujarati mango from Gir; substitute with Alphonso or any fragrant ripe mango)
• 2 to 3 tbsp sugar — only if the mangoes are not sweet enough
• 1/4 tsp cardamom powder
• A pinch of saffron soaked in 1 tbsp warm milk
• A pinch of salt

Method

1. Wash the mangoes thoroughly.
2. The traditional method: squeeze each whole mango firmly between your palms over and over until the flesh inside softens completely.
3. Then cut the tip, hold over a bowl and squeeze the pulp out.
4. Alternative method: peel mangoes. Remove flesh from the seed. Blend briefly.
5. Whisk or blend the mango pulp until smooth.
6. Taste — if the mangoes are fully ripe no sugar is needed.
7. Add sugar only if needed. Add cardamom powder, saffron milk and a pinch of salt. Whisk.
8. Chill 30 minutes before serving.
9. Serve cold in small bowls or alongside puri.