Aamras or sweet ripe mango puree is a very delicious ripe mango dip prepared in Maharastra and Gujarat during the mango season. Thick, luscious and sweet creamy dip tat you can eat by spoonful as dessert or side dish in breakfast. This dip is pure unadulterated mango goodness that you got to try.
This vegan and gluten free dish is one of the best and easy mango recipes that you cannot miss during season! If fresh mangoes are unavailable just use tinned mango puree!
Mangoes are here and that means a mango cure 🙂 Indians are obsessed with mangoes and no wonder we have it in all forms.
With a good stash of lovely organic mangoes you can’t help but make various vibrant recipes with mangoes and enjoy.
This aam ras is a one such wonderful sweet dip prepared with ripe mangoes. A simple and humble preparation is its, you will be amazed with the flavor and taste of it though.
What Is Aamras?
Aam means mango and ras means juice in Hindi. So basically aamras means mango juice. But the texture of this dish is more of a dip or puree. It is prepared by pureeing ripe mangoes and adding sugar and flavorings to it. This dish also goes by the name keri no ras in Gujarat.
This is a very popular side dish for poori in north India. Piping hot poori served with this dip known as aamras poori is one of a kind breakfast that you can’t miss during the season.
However you can also serve this dip as dessert topped with nuts or freshly cut mango cubes. More of an innovative way would be to serve with a dollop of unsweetened whipped cream. The consistency of this dip depends upon how you plan to serve it.
If you want to serve aamras poori you can just blend the mangoes with sugar to a smooth pulp without water. But if you are going to serve this as dessert you can add some water while making pulp.
Traditionally this dip is prepared by squishing and extracting the pulp of mangoes with hands. I use a blender or mixer to make this dip. If you are using frozen mango just thaw it for few hours soften it before blending.
The making of aamras is fairy simple. The flavorings vary from region to region.
While Gujarati aamras is flavored with dry ginger powder or sonth and served with a drop of ghee, in Rajasthan saffron strands are used. Maharastraian aamras is flavored with cardamom powder and some milk is added.
In whichever way you make, this is a wonderful seasonal dessert that everyone will love.
I vary the flavorings depending on availability, here I have use freshly pounded cardamom, saffron and garnished with pistachios. You should try once to believe the taste 🙂
One of the ways to enjoy pure mango flavor and taste
rich, creamy and smooth
vegan and gluten free
easy to make
Seasonal and healthy
wonderful for kids.
To make this dip all you need are ripe sweet mangoes that are not fibrous. All the other ingredients are optional and can vary.
I sometimes don’t even add sugar if my mangoes are sweet enough.
How To Make Aamras
Rinse, wipe and peel the mangoes. Chop them into small pieces discarding the stone.
Crush 3-4 peeled cardamom pods and a pinch of saffron in mortar and pestle
Take chopped mangoes in a blender jar or mixer grinder jar and add the pounded cardamom and saffron. You can also add cardamom powder alone and skip saffron if you don’t have it.
Add sugar to taste and blend until very smooth and fluffy. Blend mangoes it into a very smooth puree for best tasting dish. Taste and add more sugar if preferred, blend again.
You can serve aamras as side dish with poori or chill for 3 hours and serve as dessert. Transfer to a serving bowl, add chopped nuts or chopped mango as topping while serving. Serve chilled for best taste.
Aamras puri – This is best served as side dish with hot puris or as chilled dessert topped with dry fruits. You can also serve this as after school snack for kids. Some places it served with a drop of melted ghee on top.
If you want to avoid fried dish, you can serve this dip with plain paratha or roti too. You can also serve it with steamed rice, curd too. It is a wonderful addition to any thali meal.
This dip keeps well for two days in refrigerator. To preserve aamras for long time you can freeze it. Store in an airtight container and it keeps well for 3-4 months.
To preserve for more days, just transfer the prepared mango pulp to a clean dry freezer safe container and pop into the freezer. Remove from freezer when required and thaw in the counter for 15 minutes. Serve as needed.
- You can add a bit of dry ginger powder as seasoning. It compliments well with mango. This is
- A very popular seasoning for aamras is cardamom powder and saffron.
- For a different continental taste you can add a splash of vanilla. Vanilla tastes especially good with mango. You can serve vanilla flavored aamras with pancakes or waffles too. I essentially make this combination during mango season as we love this at our home.
- You can sugar, jaggery powder, honey or any other sweetener of your choice. If the mangoes are really sweet then you can also just blend them.
- Finally you can add some coconut milk also for flavor.
Mango– Use fresh, ripe and sweet mangoes for best tasting aamras. You can use any variety of mango for this dish. For a vibrant orange colored dip use alphonso mango or kesar mango. The taste remains same with all varieties.
Frozen mangoes or tinned pulp– If fresh mango is unavailable you can easily use frozen mango cubes or tinned pulp. If using frozen fruit just let it thaw for few minutes for easy blending. If using tinned puree, add sugar, flavorings and blend.
Sweetener– It is optional to add any sweetener in this dish. If you are using very sweet mango you can skip sugar. You can add use any variety of sugar like coconut sugar, palm sugar, raw organic sugar. Instead of sugar you can also use powdered jaggery, maple syrup or honey to sweeten aamras.
Flavorings- You can flavor this sweet mango dip in many ways. The way it is flavored varies from region to region.
- Gujarati Version- Add 1/4 teaspoon dry ginger powder or sonth and serve with a drop of melted ghee.
- Maharashtrian Aamras- Usually this mango ras is made with cardamom powder in Maharashtra. Some recipes also use a dash of milk.
- Rajasthani aamras- In Rajasthan this dip is flavored with saffron. You can directly add the strands or soak them in warm milk and add the saffron soaked milk.
Consistency– The consistency of this dip is usually thick, smooth and silky. I usually do not add milk or water while making aamras. If you like it a bit thin you can add 1/4 cup milk or water as required. Instead of water you can also add few ice cubes and blend for chilled mango dip.
Frequently Asked Questions
Traditionally aamras was made without mixer or blender. Use ripe and sweet mangoes that are less fibrous for this method. You can soak the mangoes in warm water for 30 minutes to extract pulp easily.
Peel the mangoes and squish the pulp nicely over the bowl discarding the stone. Add sugar and cardamom powder. Mix and mash nicely with hands or you can use a mathini to the mash the lumps. Serve as required.
I prefer alphonso mangoes for making aamras or any dessert for that matter. Aphonso mangoes are sweet, more flavorful and vibrant.
Also they are less fibrous and yield more pulp. If alphonso mangoes are not available you can any kind of mangoes like kesar. The mangoes should be ripe and sweet.
If hapoos (local name for alphonso) are not available you can easily use any variety. Note that the color of the dip will vary depending on the variety of the mango used.
For flavoring I usually add a bit of cardamom powder and saffron. There are more flavor variations I have mentioned below.
Yes, if you are like me and always remember to freeze seasonal ripe mangoes for the rest of the year, those will come handy in many ways.
During peak season, peel cube and place mangoes on a tray and freeze till it turns hard. Once they are well frozen, transfer to freezer safe containers and return to freezer. You can freeze them for up to 6 months.
Now to make aamras with frozen mangoes just remove the required amount and blend with required flavoring. Don’t thaw as it will leave out water.
If fresh mangoes are not available you can easily use canned mango pulp to make this recipe.
Making aamras with canned pulp is very easy and no grind. Just mix required sugar and bit if cardamom with mango pulp and whisk very well.
Make sure to purchase mango pulp without added sugar and you can use in many other recipes like mango ice creams, ladoo too.
In some regions this mango ras is always prepared with some milk. The milk is basically used to dilute the pulp and also for some flavor.
While adding milk you can also add few saffron strands as it compliments the milk very well. Vegans can use coconut milk or almond milk.
It is best eaten as snack or side dish with poori just like shrikhand.
More Mango Recipes
I hope you will try this aamras recipe and enjoy as much as we did. Do snap a pic and share on Instagram with hashtag #cookclickndevou and please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook for more recipes and ideas.
1 CUP = 250 ml
- 2 Mangoes ripe, large or 3 cups mango puree
- 2 tablespoons sugar or to taste
- 3 cardamoms peeled
- 1/8 teaspoon saffron strands
- Rinse, wipe and peel the mangoes. Chop them into small pieces discarding the stone.
- Crush 3-4 peeled cardamom pods and a pinch of saffron in mortar and pestle
- Take chopped mangoes in a blender jar and add the pounded cardamom and saffron.
- Add sugar to taste and blend until very smooth and fluffy.
- Refrigerate until serving. Serve aamras chilled as dessert ot side dish with poori.
2.Instead of sugar you can add honey too
3. You can add dry ginger powder for flavoring.