Aamras is a famous Gujarati, Maharashtrian, and Rajasthani dish made by pureeing ripe mangoes with sugar, and a little milk or water. Aamras or mango pulp/mango juice is a delicious traditional Indian sweet where chilled Aamras is served along with piping hot puri/poori (deep fried Indian flatbread). This combination of Aamras and ‘ aka ‘Aam Ras Puri’ is one of the most delicious Indian food combinations.
The good thing about this easy and quick sweet is that is can be prepared at a short notice. Go for ‘Aam Ras’ when you have guests coming over and when you have no time to cook any dessert.
What is Aamras?
Aamras / Aam Ras, or ripe mango puree is a popular Indian dessert relished during the summer months. Aamras is Mango Juice or Pulp. Aam is the Hindi word for ‘mangoes’ and ‘ras’ means ‘juice’. So the accurate translation of this word ‘Aamras’ is ‘Mango Juice’. This type of mango juice is a famous dessert in Gujarat, Maharashtra, and Rajasthan and is usually served with puri.
What are the different ways to make Aamras?
There are two ways to make ‘Aamras’:
**First method: **
This is the traditional way of making ‘Aamras’. Here juicy mangoes are crushed and pureed using hands. In this process, you get the ‘Reshedar/Lacchedar’ (fibrous) Aamras.
This is the modern-day conventional method. Here mangoes are pureed using a blender. As a result, you get the smooth and creamy ‘Aamras’.
What is the difference between Gujarati, Maharashtrian, and Rajasthani Aamras?
They all are similar, the only difference lies in the flavorings. Use any one option to flavor-up your aamras.
Here are the different versions of Aamras:
Maharashtrian version of Aamras contains cardamom powder.
Gujarati version of this sweet is also known as ‘Keri no ras’. This type of aamras has dried ginger powder (sonth). Ginger powder gives a very exquisite hint of spice to the ‘Aamras’. This is finally drizzled with some melted ghee (clarified butter) at the time of serving. It is believed that the addition of ghee makes it heavy on the stomach and the addition of ginger powder aids digestion.
When it comes to celebrations in Gujarat such as weddings, and parties, ‘Gujarati Aamras’ is a must in the menu.
Rajasthani version has its royal and rich flavoring of saffron (kesar). Saffron strands are added to the mangoes while blending. Addition of kesar (saffron strands) takes our taste buds on a journey of joyfulness.
How to serve Aamras?
Aamras is a dessert which is usually served with puri and this dish is known as ‘Aamras Puri’. This is the most popular way of serving ‘Aamras’ in India. But in many regions, people also like to serve it with regular meals as an after-meal dessert.
Is it mandatory to serve ‘Aamras’ with poori?
Normally ‘Aamras’ is served with some . I think this is because this is one of the most famous combinations. However, if you don’t want to have it as a meal along with puri, then you can also serve it as an after-meal dessert.
During summertime, Aamras is a daily visitor at most Indian homes. This was also the case at my place too. I grew up eating ‘aamras’ as a dessert. And I can tell you that it goes well with anything you have on the plate. One of the favorite dishes to serve along with chilled aamras is , and . It makes a great meal combo.
How to make Aamras from canned mango pulp?
Yes, you can use canned mango pulp for making ‘Aamras’. Just make sure that there are no artificial colors, sweeteners, and flavors added to the pulp.
To make aamras from canned mango pulp, add 2 cups of pulped mangoes, sugar, milk and cardamom powder to a blender and blend everything until well combined. Adjust the sugar and milk according to your taste preferences.
Can I use ‘canned mango slices or canned diced mangoes’ for Aamras recipe?
Fresh mangoes taste always best when it comes to ‘Aamras’. But you can surely use canned sliced or diced mangoes for making ‘Aamras’. The recipe is the same.
What type of Mangoes is best for making Aamras?
The taste and flavor of aamras totally depends on the type and quality of mangoes you are using for making Aamras. The traditional recipe of Aamras is usually made using Alphonso or Kesar mango. However, you can also choose any other type of mangoes which you like the most or which are easily available in your region.
If you love mangoes as much as I do, then you can try these other popular mango recipes shared earlier:
Can I serve Aamras as a drink?
Aamras is usually made thick because it is served as a side dish with poori or as a dessert. But if you want to offer it as a drink, then you can thin it down by adding milk or water. The drink is ready to be served.
Can I make Aamras without blender/mixer?
The old fashioned way of making ‘Aamras’ doesn’t require a blender or a mixer. The traditional method of ‘Reshedar/Lachedar Aamras’ I talked about earlier is made without a blender or mixer. To make it without a mixer, crush and pulp the mangos using your thumb and fingers. Once you feel that mango is almost pureed, press and squeeze it out in a mixing bowl.
Discard the skin, and squeeze the seed to extract most of the flesh. Once the pulp is squeezed completely, discard the seed. Mash the pulp nicely with hands. Once the pulp is ready, add milk, sugar, and cardamom powder and mix everything well.
Keep this aside for 25-30 minutes or until sugar is completely dissolved.
Stir everything well. And mash once more to get the even texture of the pulp.
Can I make Aamras without milk?
Yes, you can! To make the aamras without milk, just peel and chop the mangoes. Blend mangoes and sugar. Now replace milk with water. To make it thicker, you can completely omit any kind of liquid.
Can I make Aamras using frozen Mango chunks?
Definitely you can. In fact, making aamras from frozen mango is one of the best ways to use frozen mangoes. To make the aamras with frozen mangoes, just thaw frozen mangoes at room temperature and follow the rest of the recipe. Make sure the mangoes you are using are not over-ripe.
Can I freeze Aamras?
Yes, freezing ‘Aamras’ is possible. To freeze Aamras, transfer it in a freezer-safe container and freeze for up to 2 months. When you want to serve it, simply thaw on the kitchen counter for 3-4 hours or keep it in the refrigerator overnight.
Can I make ‘Aamras’ without sugar?
Yes, you can make ‘Aamras’ without sugar or any other sweetener. The amount of sweetness depends on your taste. You can also swap sugar with jaggery powder.
How to make Aamras?
Rinse the mangoes and peel them. To remove the flesh, chop mangoes into small pieces.
Add mangoes to a blender jar. Also add sugar and blend well.
Once the mango is pureed, add chilled milk and cardamom powder. Chill the Aamras in the refrigerator for a few hours before serving.
What are some of the variations and tips for making aam ras recipe?
Following are some expedient tips:
- If you are looking for a variation, then you can add a few saffron strands along with cardamom powder to add a bit more zing to Aam Ras. It tastes great.
- I like the rich taste of ‘Aamras’ when milk is added to it. Thus, I have added chilled milk to this recipe, but if you want your ‘Aamras’ thicker then you can skip the milk part.
- If you are planning to serve ‘Aamras’ as a drink, then for a nutty texture you can also add some chopped nuts while blending the aamras.
- Always use ripe mangoes for making ‘Aamras’, because aam ras tastes best when ripe mangoes are used.
- You can also add a pinch of salt to ‘Aamras’ recipe. It boosts up the flavors.
- Feel free to adjust the amount of sugar, depending upon mango variety and your tastebuds.
Aamras Recipe - Sweet Mango Puree (Step-by-step photo instructions)
- Rinse and pat dry the mangoes. Peel them and cut away the mango's flesh into small pieces. Discard the seeds. Then transfer chopped mangoes to a mixer grinder or the blender jar of a blender.
- Also, add sugar to the same jar.
- Now, blend to make a smooth puree.
- Once blended, add chilled milk/water, and cardamom powder.
- Blend again for 1-2 minutes.
- Transfer aamras to a serving bowl. Chill in the refrigerator for 2-3 hours.
- Garnish with chopped pistachios and saffron strands.
- Serve it chilled with potato bhaji and poori or simply with ghee smeared chapati.