Summers feel incomplete without a thali of aamras and puri. No matter how high the temperature rises, households across western India continue to enjoy bowls of chilled aamras during the season. Markets are also filled with a variety of mangoes to choose from. There is Chaunsa, Payri, Banganapalli, Totapuri, Langda, and of course, the ever-popular Alphonso.
The popularity of Alphonso mangoes, also known as Hapus, has made many people believe they are the superior choice for every mango-based dish, especially aamras. Their fame has gone beyond Maharashtra, with Alphonso mangoes being exported in large quantities across the world. Apart from aamras and desserts, Alphonso mangoes are also sold as luxury gift boxes during the summer season.
India is not only one of the biggest producers of mangoes but also among the largest exporters of the fruit. Indian mangoes are exported to more than 150 countries worldwide, with the UAE being one of the biggest buyers. Alphonso remains one of the most sought-after mango varieties in countries such as the UK, USA, and UAE.
However, despite the growing popularity of Alphonso mangoes, chef Ranveer Brar believes they alone are not enough to make perfect aamras. According to him, balance is the key, and combining different mango varieties creates a much better flavour and texture.
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How To Pick The Correct Mangoes For Aamras
Taking to Instagram, Ranveer Brar shared that when it comes to aamras, using 100 per cent Alphonso is “a bit overrated”. He said that the secret lies in balancing different mango varieties instead of depending entirely on one.
In the video, Brar said, “If you are ever making aamras, there is a basic formula to keep in mind. Out of eight mangoes, six should not be Alphonso.”
He further explained that varieties such as Kesar and Chaunsa bring depth of flavour to the aamras, while Alphonso adds aroma and sweetness. “This is why saying only Alphonso can make good aamras is absolutely wrong,” he added. According to Brar, Alphonso contributes only around 30 per cent to a good aamras recipe.
His opinion received mixed reactions online. While some people agreed and shared their own combinations like Payri with Alphonso or Kesar with Alphonso, others strongly defended the traditional use of pure Alphonso mangoes. Some users even commented that they had been making aamras using only Alphonso for decades and had never found anything lacking in flavour.
Ultimately, whether Alphonso is overrated or not comes down to personal taste. The only real way to test the theory is to try different combinations at home and see which mango blend works best for your version of aamras.
Also Read: Summer Menus For May In India: Mangoes To Regional Spreads, Bookmark These Top Restaurants
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Ingredients
- 6 Kesar or Chaunsa mangoes
- 2 Alphonso mangoes
- ⅓ cup caster sugar
Method
- Cut the mangoes into cubes and add them to a large bowl.
- Add caster sugar over the mango cubes.
- Blend the mixture with the help of a hand blender until it turns smooth and creamy.
- Refrigerate before serving with hot puris.
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Quick Tips To Keep In Mind While Making Aamras
- Soak mangoes in water for 10–15 minutes before using them for aamras.
- Add only a slight pinch of dry ginger powder (saunth), so the flavour of the mangoes is not overpowered. Ginger may also help with digestion for those who find mangoes heavy.
- Some traditional households believe that storing leftover mango seeds in the aamras container can help preserve it for longer.