Chaunsa Aamras
Pure spoonable mango pulp, the Sindhi-Punjabi summer ritual. Two ingredients.
10 min · serves 4 · Best with Chaunsa from Bagh-e-Anar.
Ingredients
- 5 ripe Chaunsa mangoes (about 800 g flesh)
- Pinch of saffron, bloomed in 1 tbsp warm milk (optional)
- Pinch of ground cardamom
Method
- Squeeze each mango gently until soft, then peel and pull the flesh from the stone by hand.
- Whisk by hand (don't blend, preserves the texture) until you have a thick golden pulp.
- Stir in saffron milk and cardamom. Chill 30 minutes.
- Serve in bowls with hot puris, or as the base for a kulfi or lassi.
Get a fresh carton
This recipe shines with peak-season Pakistani mangoes. Check the live next dispatch and expected delivery before ordering.
More recipes
- Chaunsa Mango Kulfi
A slow-set, no-churn Pakistani ice cream that lets the honeyed Chaunsa flesh do all the work.
- Chaunsa Mango Mousse
Light, set mousse where the Chaunsa perfume carries the whole dish, no gelatin needed.