Aamras is a rich Indian dessert with flavour and a creamy texture. Generally, this ethnic sweet is prepared from the ripe mango, most favourably the Alphonso type, when the mango season prevails. Aamras recipe is quick and delicious. Many families relish it as the sweet that epitomises summer delights. The preparation of Aamras is not very elaborate but rewarding. The recipe for aamras is simple. The fresh mango is peeled and pureed to the extent that it is almost liquid and has a luscious, thick consistency. This mango puree is generally sweetened to the taste and sometimes flavoured with a faint hint of cardamom or saffron added for an extra zing to its taste. The result is a vibrant orange-yellow concoction that looks as appealing as it tastes. Aamras is very cool by nature and served chilled. It makes for a perfect refreshing hot-summer-day dish. It can be served solo with deep-fried Indian bread called puris. The sweetness of the Aamras and the crunch of flaky puris perfectly go together like a culinary god's gift, contrasting textures and flavours. Other than the indulgent taste, cameras are also attributed to cultural values in different parts of India. Traditionally, it finds a place on special occasions, festivals, or family gatherings as part of thalis or special meals. Simplicity and dependence on seasonal produce thus define the dish as an ode to nature's bounty. Aamras is not a dessert-only, an evocative bite of life, that warmth of summer bringing about the feel of good shared food and family time. So long as mangoes are in popular hearts, so will the cameras be of Indian culinary tradition.

• 4 mango
• 1 pinch saffron
• Bura
• Pista

• First, choose four succulent mangoes. The reason why people love the Alphonso mangoes is mainly because of their sweetness and creaminess. The Kesar varieties are more flavourful and have aromas. Try to get ones that have just a slight softness to touch but aren't mushy. Golden skin is a sign of ripe mango.
• Wash the mangoes. Use running water, and ensure no dirt particles are on the surface. Make a gentle scrub using your hands on the skin as you wash.
• Dry them out after washing them using a clean kitchen towel.
• Using a sharp knife or a vegetable peeler, carefully peel the skin of the mangoes. Make sure you remove all the skin to access the sweet flesh. Use your time well since you surely don't want to cut into the fruit itself.
• Lay the mango on a cutting board. Stand the mango upright and slice down on both sides of the pit to remove the flesh. Peel the pit. Chop the mango flesh into pieces small enough to mix easily. Target pieces are about an inch to two inches in size.
• Put the mango chunks in a bowl, collecting the sweet-tasting juice in each chunk, as sweet and juicy as possible. This is to collect the juiciness from the mango before it is to be made into a puree.
• Put the chopped mango pieces in a blender. Lock on the lid and blend at high speed until it is smooth and creamy in texture, for about 1 to 2 minutes. If the mixture does not mix properly, a few drops of water can be introduced, though ideally, the mixture will blend fine due to its juiciness.
• You should check for consistency after you have homogenised the pulp. It should be rich and silky to the taste, almost custard-like in texture. If it is too thick, however, you can add a small amount of water to it, but do you not want it to runny.
• When you get a smooth paste of mango, add 100 gms of powdered sugar. As the sweetness of mango varies, adding less sugar and adjusting accordingly is better. Mix again for a few seconds until the sugar gets dissolved completely.
• If using saffron, add this to the mixture now. This is to add colour and flavour to the cameras, such an expensive flavour and golden colour. Add a pinch of saffron strands directly to the blender and pulse for a few quick blips to mix well into the pulp.
• Try tasting aamras before finalising to check if it has become sweet enough. Add sugar gradually. Blending after every addition till you achieve the sweetness level you prefer. Remember that what you intend to do is enhance the natural flavour of the mango but not overpower it.
• Once you have smooth and sweet mango pulp, then transfer the same to a clean serving bowl. Scrape all sides of the blender with the spatula so that you get every bit of that delicious pulp.
• Cover the bowl with a lid or plastic wrap to prevent any contamination, and refrigerate for at least one hour. Chill the aamras by refrigerating them. Not only will it help to incorporate the flavours better, but it will also provide a refreshing dessert ideal for warm weather. This waiting time allows the flavours to blend perfectly.
• After one hour of chilling, remove aamras from the fridge. Stir it gently to ensure it is smooth and creamy.
• Sprinkle chopped pistachios or almonds on the top of your camera to make it look presentable. The sweet extract from the mango goes so well with the crunch and flavour that the chopped nuts bring. It is enough just to sprinkle them over the aamras while serving.
• Aamras in small bowls or dessert cups. Traditionally, it is relished with puris, Indian deep-fried bread that compliments perfectly with the creamy aamras. You can also accompany it along with vanilla ice cream or mix it as a topping on pancakes or waffles for an interesting twist.