Aamras is a popular Indian dessert made using fresh ripe mangoes, milk, sugar, and ground cardamom. Serve it on its own as a dessert or with puffed puri for a hearty meal (gluten-free, can be easily made vegan).
Here are some more mango recipes that you may like – Mango Juice, Mango Rasam, Mango Martini, Mango Pineapple Smoothie, Mango Mastani, Mango Lassi, Mango Ice Cream, Mango Raita, Mango Phirni, and Mango Falooda.
Aamras is a sweet and creamy Indian dessert made using ripe mangoes, ground cardamom, milk, and sugar.
Aam means mangoes in Hindi and ras means juice. Aamras translates to mango juice but it is actually mango pulp.
This dish is popular in the states of Gujarat, Maharashtra, Rajasthan, and Uttar Pradesh in the summer season when juicy mangoes are in season.
It is a delight for all the mango lovers and most Indian households will have it on their daily menu during the summer months.
This quick and super easy-to-make mango recipe can be served as a dessert on its own or with puffed hot pooris for lunch or dinner.
Aamras can be made in two ways, using a blender to blend the ingredients or using your palms to mash them together. The one prepared in the blender is silky smooth, whereas the other one has pieces of mangoes coming in each bite. This version is also called lacchedar aamras.
I have shared both methods in the post below.
Aamras recipe is vegetarian and gluten-free. You can easily make it vegan.
The recipe can be doubled or tripled.
Mangoes – The quality of mangoes used to make mango ras is very crucial.
The best aam ras is made using Indian mangoes. Check out your nearby Indian grocery stores in summer to get your hands on the best mango varieties like Alphonso mangoes, Kesar mango, Dashari, or Pyari. These mangoes are juicy and super sweet.
Mexican mango varieties like Ataulfo mangoes are also good to make this popular dessert.
If fresh mangoes are not available when it’s not mango season, then you can also use canned mango puree to make this dessert.
Milk – Milk is added to thin down the aam ras. To make this dessert vegan, replace dairy milk with plant-based milk like coconut milk, almond milk, or soy milk.
You can also thin out the aam ras using water.
Sugar – Adjust the amount depending on your taste preference and the sweetness of mangoes.
You can replace sugar with powder jaggery for a healthier version.
Cardamom – Mango and cardamom are a match made in heaven. Cardamom adds a very delicious flavor to this dish. Try not to skip it.
Ginger Powder – Gujarati Aamras recipe (also called keri no ras) uses dry ginger powder (sonth) instead of cardamom powder, and it tastes delicious too. You can try this version as well.
Nutmeg Powder – The Maharashtrian recipe has nutmeg powder added to it along with ground cardamom.
Saffron – 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.
Mangoes are packed with vitamins, minerals, and antioxidants, and therefore these are a must to have in summer when they are freshly available.
They are full of vitamin A, vitamin C, and antioxidants, which are definitely a must for our body. This surely will give you some hair, skin, and eye health benefits.
Mangoes are also full of dietary fiber which cleans our digestive tract and keeps it healthy. They are also considered to be amazing for your heart health if eaten in moderate quantities.
Mango is one of those fruits, that can prevent the risk of certain types of cancers. It is high in polyphenols, which are said to have anti-cancer properties.
How To Make Aamras
Wash 2 large mangoes or 3 medium mangoes and peel them using a sharp knife.
Tip – Mangoes are hot in nature and may cause heat in the body if consumed in excess. To prevent this, soak mangoes in water for an hour and then use them in the recipes. 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
Add 2 cups of chopped mangoes, 2 tablespoon sugar, 1 teaspoon ground cardamom, and ¼ cup milk to a blender jar or a food processor.
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 it thin (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.
Frequently Asked Questions
The lachchedar aamras that I talked about earlier is made without a blender. To make it without a blender, just peel the mangoes, and using your palms, squeeze them to take out most of the pulp. Discard the seed. Mash the pulp nicely with your hands and add all the other ingredients to it.
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 from canned mango pulp is that you can enjoy it in any season. The canned pulp is generally of very good variety and is mostly free of preservatives and added sugar.
Make sure to 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 like it is.
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. Just grind the frozen mangoes with other ingredients and enjoy your aamras.
Aamras can be served on its own as a sweet dish topped with slivered nuts.
One of the most popular combinations with aamras is hot pooris. It is rightly said that aamras poori 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 even in Rajasthan, it is almost a daily accompaniment with everyday lunch meals.
Make it a little thinner with more milk, and enjoy it as your evening snack.
It can also be served as a delicious dessert with a generous sprinkling of crushed dry fruits on top. Make it richer, by adding a thick layer of malai on top. Yummy!
The leftover aamras can be stored in the fridge for about 2 days in an air-tight container.
To freeze aamras, transfer it to a freezer-safe container and freeze it for 4-5 months. When you want to use it, just thaw it on the kitchen counter for 3-4 hours. You can also puree the mango and freeze it to make the aamras later.
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Aamras Recipe (Indian Sweet Mango Pulp)
- 2 cups peeled and chopped ripe mangoes
- 2 tablespoons granulated sugar (or to your taste)
- 1 teaspoon ground cardamom
- ¼ cup milk
- 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 🙂