Last updated on May 22nd, 2019
Mangoes are here and that means a mango cure 🙂 Indians are obsessed with mangoes and no wonder we have it in all forms. Apart from savoring as such we use ripe mangoes to make mango milkshake, falooda, ice cream, mango mastini and many more.
With a good stash of lovely organic alphonso 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 this dish literally means mango juice. But the texture of this dish is more of a dip or puree.
Aamras 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 mango season. However you can also serve with puree as dessert.
The consistency of aamras 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 aamras is prepared by squishing and extracting the pulp of mangoes with hands. I use a blender or mixer to make this dip.
The making of aamras is fairy simple. The flavorings vary from region to region. While Gujarathi aamras is flavored with dry ginger powder or sonth and served with a drop of ghee, in Rajasthan saffron strands are used. In Maharastra 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.
Which Mangoes Are Best For Aamras?
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 yeild more pulp. If alphonso mangoes are not available you can any kind of mangoes like kesar. The mangoes should be ripe and sweet.
For flavoring I usually add a bit of cardamom powder. There are ore flavor variations I have mentioned below.
If fresh mangoes are not available you can easily use canned mango pulp to make aamras. 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.
Another option for you if fresh mangoes are not available is to use frozen mango cubes. Just blend one cup of frozen cubes and make the recipe.
Aamras With Milk
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.
How To Make Aamras Step by Step
Rinse, wipe and peel the mangoes. Chop them into small pieces discarding the stone. Take chopped mangoes in a blender jar and blend to a very smooth puree. You can add 1/4 cup water or milk while pureeing.
Add sugar to taste, cardamom powder and blend well again until smooth and fluffy.
You can serve aamras as side dish with poori or chill for 3 hours and serve as dessert.
How To Make Aamras Without Mixer?
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.
Serving Suggestions And Storage
Aamras is best served as side dish with poori or as chilled dessert topped with dry fruits. You can also serve this as after school snack for kids.
This dip keeps well for two days in refrigerator. To preserve aamras for long time you can freeze it.
Preserving Aamras
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.
Variations With The Recipe:
- 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.
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I hope you will try this aamras recipe and enjoy as much as we did.
Aamras Recipe
Aamras recipe keri nu ras recipe
Ingredients
- 2 Mangoes ripe, large
- 2 tablespoons sugar or to taste
- 1/2 teaspoon cardamom powder
- 1/4 cup water. optional
Instructions
- Wash and rinse the mangoes once or twice and remove the peel.
- remove the pulp by chopping them, discard the stone
- Place the chopped mangoes in a blender and blend smoothly.
- Add sugar,cardamom powder and water,blend again until very smooth.
- Refrigerate until serving.
- Serve aamras chilled as dessert ot side dish with poori.
Notes
2.Instead of sugar you can add honey too
3. You can add dry ginger powder for flavoring.
Nutrition
Tara nair says
June 29, 2014 at 4:54 pmReally good post Harini 🙂
sangeetha pn says
June 29, 2014 at 3:37 pmMan! this looks so yum! pass me that bowl full
traditionallymodernfood says
June 30, 2014 at 2:31 amPics make me drool:) Welcoming mango recipe
remya sean says
June 30, 2014 at 10:05 amPerfect aamras. heard about it but never tasted..ur pics tempting me
Ruxana Gafoor says
June 30, 2014 at 5:34 amYummy and perfect for the Mango season…
Sanoli Ghosh says
June 30, 2014 at 6:10 amMouth watery aam ras. Lovely texture.
Ramya Venkateswaran says
June 30, 2014 at 12:15 pmwant to finish the bowl now
Julie says
June 30, 2014 at 3:18 pmdrooling…