Aamras Recipe (Traditional Indian Mango Dessert)
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Aam = Mango, and Ras = Juice or essence. Aamras is a classic Indian mango dessert made with ripe mango pulp, sugar, and cardamom, traditionally served with puri in Maharashtrian, Rajasthani, and Gujarati cuisine. It is one of the most loved summer dishes in India. Here is how to make it.
Here are some more mango recipes that you may like – Mango Martini, Mango Raita, Mango Phirni, and Mango Kulfi.
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Come summer, my mom started to make aamras for almost all lunches. She would source the juiciest mangoes from a vendor who got the best-quality organic mangoes from his farm in a nearby village, year after year.
My mom said that the best aamras is made from the best mangoes, as it is basically the mango puree.
In my mother’s UP-style kitchen, aamras was served as a dessert post-lunch, but on my dad’s side of the family, it was also served with hot, puffed poories as a meal in itself.
Aamras can be made in two ways: either by blending the ingredients in a blender or by mashing them with your palms. The one prepared in the blender is silky smooth, whereas the other has pieces of mango in each bite. This version is also called lacchedar aamras. I have shared both methods in the post below.
This aamras recipe is vegetarian and gluten-free. You can easily make it vegan.
Ingredients
- Mangoes – Your aamras is as good as your mangoes. Use the best quality mangoes to make this dish. The best aam ras is made using Indian mangoes. Check out your nearby Indian grocery stores in summer to get the best mango varieties like Alphonso mangoes, Kesar mangoes, Dashari, or Pyari. These mangoes are juicy and super sweet. If fresh mangoes are unavailable, you can also use canned mango puree to make this dessert.
- Milk is added to thin down the aam ras. To make this dessert vegan, replace dairy milk with plant-based milk like coconut milk, cashew nut milk, almond milk, or soy milk. You can also thin out the aam ras using half milk and half water.
- Sugar – Adjust the amount depending on your taste preference and the sweetness of mangoes. You can replace sugar with powder jaggery.
- Cardamom – Mango and cardamom are a match made in heaven. Cardamom adds a very delicious flavor to this dish. Try not to skip it.
How To Make Aamras
Preparation
Wash 2 large or 3 medium mangoes, then peel them with a sharp knife.
Tip – Mangoes are hot in nature and may cause heat in the body if consumed in excess. Soak the mangoes in water for an hour, and then use them in the recipes to prevent this. The heat from the mangoes gets transferred to the water, and they do not harm the body.
Cut the flesh away from the pit and discard the pit. Chop the flesh into pieces. We will need 2 cups of chopped flesh.
Make The Aamras
Step 1: Add the following ingredients to a blender jar or a food processor.
- 2 cups of chopped mangoes
- 2 tablespoon sugar
- 1 teaspoon ground cardamom
- ¼ cup milk
Step 2: Blend to make a smooth puree. Add more milk if the aamras is thick for your liking. Some people like thick aamras (paste-like consistency), and some like thin aamras (flowy). Check for sugar and add more if needed. Refrigerate the mango ras for a few hours. Garnish with slivered almonds and pistachios and serve chilled.
Variations
Gujarati Aamras recipe (also called keri no ras) uses dry ginger powder (sonth) instead of cardamom powder. You can try this version as well.
The Maharashtrian recipe has nutmeg powder added to it, along with ground cardamom.
Adding a few saffron strands makes it extra rich and gives it that royal touch. A perfect way to serve aamras for festive or special meals.
Aamras FAQs
The lachchedar aamras that I talked about earlier is made without a blender. To make it without a blender, peel the mangoes and, using your palms, squeeze them to extract most of the pulp. Discard the seed. Mash the pulp thoroughly with your hands, then add all the other ingredients.
Let it rest for 15-20 minutes for the sugar to dissolve. Refrigerate it for 30 minutes and serve.
The best part of making this dish with canned mango pulp is that you can enjoy it year-round. The canned pulp is generally of a very good variety and is mostly free of preservatives and added sugar.
Check the information on the can and refrain from using the ones with added color or preservatives.
To make a delicious aamras recipe from canned mango pulp, use 1 cup of canned pulp for one cup of chopped mango and follow the remaining process exactly as it is.
Every year, without fail, I freeze ripe and raw mangoes when they are in season. Then, throughout the year, I have a supply of mangoes without relying on canned pulp.
You, too, can freeze the mango cut into cubes or pureed and enjoy them in various dishes. Making aamras from frozen mangoes is the best way to use frozen fruit. Just thaw the frozen mangoes and blend them with other ingredients.
The leftover aamras can be stored in the fridge for about 2 days in an airtight container. Stir well before serving.
To freeze aamras, transfer it to a freezer-safe container and freeze it for 4-5 months. Thaw it on the kitchen counter for 3-4 hours when you want to use it. You can also puree the mango and freeze it to make the aamras later.
Serving Suggestions
Aamras can be served as a sweet dish topped with slivered nuts. Make it richer by adding a thick layer of malai on top. Yummy!
One of the most popular combinations with aamras is hot Poori. It is rightly said that aamras puri is a combination made in heaven. Serve a simple batata nu shaak (potato stir fry) as a side dish for a hearty meal.
In Gujarat, Maharashtra, and Rajasthan, it is almost a daily accompaniment to lunch during summer.
Make it a little thinner with more milk, and enjoy it as your evening snack.
Other Mango Recipes We Recommend
Indian Beverages
Homemade Mango Frooti Recipe (Fresh Mango Drink Like the Original)
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Aamras Recipe (Traditional Indian Mango Dessert)
Ingredients
- 2 cups peeled and chopped ripe mangoes
- 2 tablespoons granulated white sugar (or to your taste)
- 1 teaspoon ground cardamom
- ¼ cup milk
Instructions
- Add mangoes, sugar, cardamom, and milk to a blender jar or a food processor.
- Blend until smooth. Add more milk if the aamras is thick for your liking. Some people like thick aamras (paste-like consistency) and some like it thin (flowy).
- Check for sugar and add more if needed.
- Refrigerate it for a few hours. Garnish with slivered almonds and pistachios and serve chilled.
OMG! what a lovely clicks 🙂 Love to have it with the puri. Please pass me that bowl 🙂
Thnx Madhu. All yours 🙂