Aamras is a famous mango based sweet or dessert often served with puffed puris. Prepared by pureeing mango pulp, sugar, and cardamom. Here is how to make it in 5 minutes with few ingredients.
Basically it is a flavored mango pulp and often served with pooris (a deep-fried Indian flatbread), during the summer season. Here are few more mango recipes, Mango lassi, Mango Salsa, Mango Raita & Eggless Mango Semolina Cake.
You can find a number of ways to make aamras and enjoyed it with puri. In North India, my family uses black salt, cumin seed powder and salt in mango pulp.
This recipe I found in Pune and my kids love eating in this way.
I still remember my childhood when we used to submerge mangoes in water for 1-2 hours before using it. My father said it helps in reducing heat.
Why you will love this recipe
"Aam" means mango and "ras" means juice or pulp. Aamras means mango juice or pulp. In Gujarati, it is called as Keri No Ras.
Aamras is a mango based sweet or dessert often served with hot puffed puris. It is a popular dish from Gujarat, Maharashtra & Rajasthan, traditionally it is served with pooris.
In the summer season when mango is everywhere, this is an easy and quick way to consume ripe mangoes.
Mangoes are rich in fiber, anti-oxidant and low in calories. It also provides vitamins A & C.
Please check RECIPE CARD for detailed ingredients list with accurate measurement.
- Mango- I am using fresh mango pulp to make it.
- Sweetener- Normally sugar is used.
- Flavors- Cardamom powder.
- Milk- To thin puree, I am using a little quantity of milk.
Milk is optional. Aamras can be made with milk & without milk. It is added to thin down the consistency.
How to make aamras with mango pulp
You can make aamrus with a blender or without a blender. In the old days when mixer-grinder were not popular, we used to extract pulp by using palms.
Let see how to make aamras at home, step by step.
Wash & clean the mangoes. Remove the pulp and cut into small pieces.
Add in blender
Now add mango pulp, sugar, milk & cardamom powder in the blender. Blend till it is a smooth paste.
If required add more chilled milk.
Serve chilled with hot puffed pooris in breakfast.
My family enjoy this most with chana dal ka paratha.
- Refrigerator- you can store aamras in the fridge for 2-3 days easily. It is BEST when chilled so aamras is an easy make-ahead dessert option as well.
- Freezer- Use freezer-friendly bags and store aamras in portions. So that you thaw the quantity which is required. Thaw at the kitchen counter for 2-3 hours before using it.
You can always make aamras from mango puree. Check this how to make mango puree. Store it in the freezer and use anytime you would like to have aamras with puris.
Aamras recipe is a popular mango dish from Rajasthan, Gujarat & Maharashtra. With a little difference in flavoring, it comes out lip-smacking every single time.
- My Family Recipe- Add black salt, plain salt, roasted cumin seed powder in mango pure.
- Rajasthani Aamras- Use saffron strands while blending mango pulp.
- Gujarati Aamras- "Keri no ras" as called in Gujarat. Use dry ginger powder while blending and sprinkle ghee.
- Maharashtrian Aamras- Add cardamom powder as this recipe states.
Tips & FAQ's
- Experiment with the above mentioned flavors. This will make a change in mango ras every time.
- Use milk and make it without milk.
- You can replace sugar with honey or stevia.
Ripe and nonfibrous mangoes are best to make aamras. In India Alphonso, Kesar, Hapus, Safeda, Banganapali, Dussehri, are the mango variety that can be used to make it.
In USA Ataulfo aka champagne, mangoes are great to make mango recipes.
Use 1 cup of canned mango pulp in place of 1 cup of mango pieces. Normally canned pulp does not contain any sugar and it is thick. Add cardamom powder and sugar as per taste. Adjust thickness by adding milk. Adding milk is optional.
Using readymade canned pulp is a great option for making aamras. You can make it anytime during the year.
Mix cardamom powder and sugar with mango pulp. Blend it well and serve chilled. Milk normally added to thin down the puree.
In old days, aamras was always made using hands, without blender. That time owning blender was a great deal.
First of all, extract the mango pulp by squeezing the mango with your palms. Discard the seed and strain the pulp using a mash. Add powdered sugar and cardamom, whisk it till everything combined well.
Add milk if required to thin down, else you can eliminate it. Serve chilled.
You can easily make aamras with frozen mangoes. Just take the quantity required to make aamras, and thaw it. Once they are soft enough, blend with other ingredients and make aamras.
You can check some more easy snacks recipes as below.
Check the below collections for more similar recipe.
- Best Mango Recipes Collection
- Fasting food recipes
- You can easily include this in your meal plan. I am sharing here a healthy fasting menu plan.
Aamras | How To Make Aamras
- 2 cup mango pulp
- ¼ cup milk
- 1 tsp sugar powdered
- 1 tsp cardamom powder
- Wash & clean the mangoes. Remove the pulp and cut into small pieces.
Add in blender
- Now add mango pulp, sugar, milk & cardamom powder in the blender.
- Blend till it is a smooth paste. If required add more chilled milk.
- Serve chilled with hout puffed pooris.
- My Family Recipe– Add black salt, plain salt, roasted cumin seed powder in mango puree.
- Rajasthani Aamras– Use saffron strands while blending mango pulp.
- Gujarati Aamras– “Keri no ras” as called in Gujarat. Use dry ginger powder while blending and sprinkle ghee.
- Maharashtrian Aamras– Add cardamom powder as this recipe states.