Aamras (Creamy Puréed Mangoes) – Just The Thing For An Indian Summer & A Photography Challenge
Summer’s here once again, and it’s hot but time for mangoes. I don’t think there’s an Indian (not the American kind) who is passionate about mangoes. I am yet to meet one who does not like this fruit. On the other hand, almost every Indian you meet is most likely to wax lyrical about mangoes, and possibly discuss at great length which variety is the better one, with everyone having their own personal favourites.
Now the best way to eat mangoes, in my opinion, is as fresh fruit. If you have bitten into a mango and sucked out the flesh, with the juice dribbling down your chin, then you know exactly what I mean. Of course, you can always be a little less messy and cut them into pieces, eating the mango out of a bowl, but it’s not as much fun!
Making Aamras doesn’t need a recipe really, because there’s nothing much to making it. The recipe below is just a guideline of sorts. All one needs to do is to purée mangoes, add enough jaggery/ sugar to taste and add the flavouring of choice usually cardamom.
Milk does make a difference but one needs to add just enough to make sure the Aamras stays thick enough to be eaten with a spoon and not drunk out of a glass!
Oh, and do try to get your hands on sweet pulpy mangoes that aren't fibrous, because the last thing you want is to have bits of fibre spoiling the smooth experience of a perfectly chilled Aamras!
Aamras (Creamy Puréed Mangoes)
- Peel the mangoes and cut them into chunks. Put the mango chunks and the other ingredients in your mixer/ blender and run until you have a smooth purée. Divide equally among four or six dessert bowls or short glasses and serve cold.
But, as I mentioned earlier, we have mangoes and if there's one thing that is really shouts out "Summer!" it has to be mangoes, and that's what I'm taking over to Simone for this photography challenge.
A little bit about what I wanted to achieve with my photograph of Aamras (the first photograph in this post). Aamras is nothing but puréed mangoes and its usually served just like that, no accompaniments in the style of Western desserts. I generally prefer my food photographs to be simply styled/ minimalistic with the focus on the food.
I wanted to keep that concept in my photograph. Aamras also has no texture or anything in it in particular I could focus upon, except its creaminess. So I decided to use "repetition" in my composition with the three glasses of Aamras, which also suggests a sense of "depth". The spoons and the mint garnish add points of interest as well as contrast. The white background makes the yellow of the mango stand out.
I used a wooden board painted in white for the background. This was shot using natural light which comes from the left and reflected from the right with white foam board. The photograph was taken using the 50mm f/ 1.8 lens at aperture - f/ 4.0, shutterspeed - 1.3s and ISO - 100.