Aamras is a famous Gujarati and Maharashtrian dish made by pureeing ripe mangoes with sugar and cardamom powder. Here is how to make it at home.
Here are some more Mango recipes, that you can make when they are in season – Mango Rasam, Mango Martini, Mango Pineapple Smoothie, Mango Mastani, Mango Lassi, Mango Ice Cream, Mango Raita, Mango Phirni, and Mango Falooda.
About This Recipe
In Hindi, Aam means Mango and Ras means Juice. So Aamras is basically Mango Juice or Pulp. It is also called Keri no Ras in Gujarati.
It is a popular dessert in Gujarat, Maharashtra, and Rajasthan and is usually served with puri. Aamras Puri is almost a daily fare in my kitchen during summer and we enjoy it with almost anything on the plate.
There are two ways in which I make my Aam Ras.
One is where the mango pulp is pureed using a blender along with little sugar and cardamom powder to make a smooth puree and the other version is called Lachchedar Aam Ras where mango pulp is crushed using hands and lots of milk is added to it.
Gujarati version of this sweet has some dry ginger or sonth added to it while the Maharashtrian one has cardamom. Adding a few saffron strands takes its taste to the next level and I highly recommend adding some.
It can be served as a side dish with poori or as a dessert or can be thinned down a bit and can be made into a thick drink.
You can add a few saffron strands to give a little more flavor to Aam Ras but can choose to skip it as well. Some people also add a little bit of melted ghee over their Aam Ras.
Mangoes are good for our health as they contain vitamins, minerals, and antioxidants.
They are full of vitamin A, vitamin C. Plus, mangoes are full of dietary fiber which cleans our digestive tract.
Do try out the recipe and let me know how delicious it turned out. If you want to relish some more coolers this summer, then I already have a list ready for you, check it out at your earliest!
Ingredients
Mangoes – I generally use Alphonso Mango or Kesar Mango to make the Aamras. These mangoes are really the best. Look out for Ratnagiri Hapus (Another name for Alphonso). You must get the mangoes from your nearby Indian store to make this recipe, Indian mangoes are the best, trust me on that.
If these are not available, any other sweet mango variety like Dashari, Pyari, etc works like a charm too.
Milk – I use a little milk to thin down the aamras. You can also use chilled water or ice cubes instead.
Sugar – Adjust the sugar according to the sweetness of the mangoes.
Cardamom Powder – Cardamom adds a very nice flavor to this dessert. Try to use freshly made powder for the best result.
Step by Step Recipe
Wash the mangoes and peel them. Remove the pulp and cut it into small pieces. Put all the ingredients in a blender and blend to make a smooth paste.
You can thin it down by adding chilled water or milk to it. Serve chilled.
Frequently Asked Questions
How to make it from canned mango pulp?
The best part of making this dish from canned mango pulp is that you can enjoy it in any season.
The canned pulp is generally of very good variety and in most of them preservatives and sugars are not added.
Make sure to check the information on the can and refrain from using the ones with added color or preservatives.
To make it from canned mango pulp, use 1 cup of canned pulp for one cup of chopped mango and follow the remaining process exactly like it is.
How to make it without mixer?
The Lachchedar Aamras that I talked about earlier is made without a mixer.
To make it without a mixer, just peel the mango and using your palms, squeeze it to take out most of the pulp. Discard the seed. Mash the pulp nicely with hands and add all the other ingredients in it.
Let it rest for 15-20 minutes for the sugar to dissolve and then add milk to it and mix well.
You can also use a whisk or a Mathani to mash the pulp nicely. You can even pass the pulp through a soup strainer if you like it very creamy.
How to make it with Milk?
To make the aamras with milk, just peel the mango and using your palms, squeeze it to take out most of the pulp.
Mash the pulp nicely with hands and add all the other ingredients in it. Let it rest for 15-20 minutes for the sugar to dissolve and then add 1 cup milk to it and mix well.
You can also use a whisk or a Mathani to mash the pulp nicely. This style of aam ras is slightly thinner in consistency.
Can you make it from frozen Mango?
Every year without fail, I freeze ripe and raw mangoes when they are in season. Then throughout the year, I have my supply of mangoes without depending on the canned pulp.
You too can freeze the mango cut into cubes or pureed and enjoy them in various dishes. Making aamras from frozen pureed mango is the best way to use frozen fruit.
Storage Suggestions
To preserve Aamras, transfer it in a freezer-safe container and freeze for 4-5 months.
When you want to use it, just thaw on the kitchen counter for 3-4 hours. You can also puree the mango and freeze the puree.
When ready to serve it, just thaw the puree and add cardamom powder, saffron soaked in milk, and some milk and mix well.
Serving Suggestions
Aamras is a dessert in itself and can be served after sprinkling slivered dry fruits on top.
But in India, many people like to pair it with puri and serve for lunch and dinner as the main course.
Aamras Puri is a match made in heaven, trust me, guys.
While growing up, mom used to make it with milk and served with hot roti smeared with ghee.
Make sure to chill the Aam ras for a few hours before serving.
You can also make dry fruits malai aamras by topping it with crushed dry fruits and a thick slice of malai.
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Aamras Recipe
Ingredients
- 2 cups Mangoes (Peeled and chopped)
- Sugar (According to your taste)
- 1 tsp Ground Cardamom
- 1/4 cup Milk
Instructions
- Wash the mangoes and peel them.
- Remove the pulp and cut into small pieces.
- Put all the ingredients in a blender and blend to make a smooth paste.
- Garnish with slivered almonds and pistachios.
- Serve chilled with hot Poories.
Madhu- Desimejwani
OMG! what a lovely clicks 🙂 Love to have it with the puri. Please pass me that bowl 🙂
msnehamathur
Thnx Madhu. All yours 🙂