Puddings
Aamras
आमरस
Maharashtra, India
Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
Original eatfuls sticker artwork
What it is
A closer look at Aamras.
Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
What to look for
Know it when you find it.
It should be smooth, bright orange, and intensely fragrant; ask for it during mango season at Gujarati or Maharashtrian meals.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Aamras.
Maharashtra, India
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Sweden
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Greece
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Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
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Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
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Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.
Armenia
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Christmas pudding of boiled wheat berries with dried apricot, raisin, walnut and honey, served cold and dusted with cinnamon.