Aamras Puri (Gujarati Keri No Ras)

ByKanan Patel Updated on
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Aamras, also known as Gujarati Keri No Ras, is a sweet mango puree made with ripe mangoes. This requires just a few ingredients and comes together in 10 minutes.

It is commonly served chilled with hot puri (hence known as aamras puri) during mango season occasions. But for everyday meals, it is served with phulka roti or padwali rotli (2-layered rotli).

A bowl of aamras with puri in the back.

What Is Aamras?

Aam means mango and ras means juice or pulp. So basically, aamras is sweet mango pulp made from ripe mangoes and sugar, plus flavored with cardamom, dry ginger powder or saffron.

It can be a dessert or a part of the meal, especially in Gujarat, Maharashtra and Rajasthan. Traditionally it is served chilled with hot puri, and this combination is known as aamras puri.

In many homes, aamras is also served as a part of a festive thali meal. It is even included in Gujarati and Maharashtrian wedding feasts during mango season.

Taste & Flavor: The taste depends completely on the type and sweetness of the mangoes used. Good quality mangoes make aamras naturally sweet, smooth and incredibly delicious.

Different Regions & Flavors:

Aamras is very popular in these states – Gujarat, Rajasthan and Maharashtra, but each region has its own way of flavoring it.

  • Gujarat: It is known as Keri No Ras. Traditionally it is flavored with ground dry ginger powder (sonth) and sometimes topped with warm ghee.
  • Rajasthan: In many Marwari families, it is flavored with saffron or nutmeg, which adds a rich aroma and color.
  • Maharashtra: Marathi households often add cardamom powder to their aamras. It is also topped with a pinch of black pepper powder and ghee (tup).

Traditional Method Of Making Aamras Recipe:

Traditionally (in the era when blenders are not invented), aamras is made by hand instead of using a blender or grinder.

  • Wash, soak and dry the mangoes first. Hold the mango firmly with your thumb on the stem and fingers underneath. Gently squeeze and massage the mango while rotating it to soften the flesh inside.
  • Once the flesh feels soft and mashed evenly, remove the stem and squeeze the pulp into a bowl.
  • Turn the skin inside out and squeeze to extract the remaining juice. Also squeeze the mango stone to get all the pulp. To remove the maximum pulp from the skin and seed, a little water can be used.
  • Taste and add sugar if needed. Then using a wooden churner (madani), mash the pulp further.
  • This traditional method does not make a completely smooth puree like a blender. Instead it gives a slightly textured aamras, which is called lachhedar aamras.

Why Make Aamras At Home?

  • Fresh taste: Homemade aamras tastes much fresher and more flavorful than store-bought mango pulp.
  • Control sweetness: You can adjust the sugar amount.
  • No food color or preservatives: Fresh homemade keri no ras has no artificial flavors, colors or preservatives.
  • Better quality mangoes: You can choose good quality, ripe mangoes for the best flavor.
  • Quick to make: It takes only a few minutes to prepare.
  • More natural taste: Freshly extracted mango pulp gives the most traditional and natural flavor.
A bowl of aamras and 3 puri in a plate.

Best Mangoes For Aamras

The taste of aamras depends a lot on the type and quality of mangoes you use. Always choose fully ripe, sweet and non-fibrous mangoes for the best flavor and smooth texture.

  • Alphonso (Hapus): This is considered the best mango for making aamras. It is naturally sweet, very aromatic and gives a rich, creamy texture.
  • Kesar Mango: Very popular in Gujarat. Kesar mango makes bright colored, flavorful Keri No Ras.
  • Ataulfo: If you live in the USA or outside India, Ataulfo mangoes (Mexican fruit) are a great option. They are sweet, buttery and less fibrous.
  • Avoid Fibrous Mangoes: Mango varieties with a lot of fiber will make the aamras stringy instead of smooth. Plus, it adds one extra step of straining aamras.

Rest Ingredients For Aamras:

  • Sugar: If the mangoes are naturally sweet, you may not need to add any sugar. Taste your fruit and adjust the amount accordingly.
  • Milk or Water: Add a very little amount just to make a dippable consistency of aamras. If you add more then it will become the consistency of a mango milkshake.

How To Make Aamras Recipe?

  1. Soak the mangoes in water for 20-30 minutes. Peel and chop mangoes.
    Add the mango pieces, sugar (if needed) and water in a blender jar.
  2. Blend until smooth and creamy.
  3. Add flavoring & Mix. Transfer to a bowl and add ground ginger (sonth). You can also use cardamom powder, freshly grated nutmeg or saffron (while grinding).
  4. Chill: Refrigerate for about 1 hour before serving.
Collage of 4 images showing chopped mangoes into a blender, pulp, adding ginger and mixed aamras.

Expert Tips For Perfect Aamras Recipe

  • Adjust sugar carefully: Taste the mango pulp first. Add sugar only if needed.
  • Add liquid gradually: If the it looks too thick, add a little milk or water. Do not add too much at once.
  • Chill before serving: Aamras tastes best when served chilled.
  • Optional ghee topping: Drizzling a little warm ghee on top enhances the traditional flavor.

Why Soak Mangoes Before Using?

  • Removes heat (garam nature): Mangoes are considered heat-producing (e.g. getting acne, skin rash). Soaking them in water helps reduce their heat.
  • Removes sap (latex): The sticky sap on the mango skin can sometimes cause throat irritation. Soaking helps remove it.
  • Improves flavor: Some people believe soaking makes the mango taste slightly sweeter and better. I am not sure about this!

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days. You may notice a slight discoloration and that is normal as fruit oxidize when it exposes to air.
  • Freezing: You can freeze aamras for up to 3 months in a freezer-safe container. Freeze it in individual or small portions Thaw in the refrigerator and mix well before serving.

Serving Ideas

  • Classic way: Serve chilled aamras with hot puri (aamras puri).
  • With roti: It can also be a part of your everyday meal (that consists of roti, sabzi, dal, rice and a bowl of keri no ras). It served with soft phulka or Padwali roti (two-layered rotli).
  • As a dessert or snack: Enjoy it chilled as a simple summer dessert after meals or as an evening snack.
A piece of puri dipped into the aamras.

Check Out Other Classic Mango Recipes

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Aamras Recipe (Gujarati Keri No Ras) + Aamras Puri

5 from 6 votes
A bowl of aamras with puri in the back.
Aamras is an Indian summer staple in most households. This is nothing but the flavored mango pulp and this aamras recipe gets ready in just 10 minutes.
Kanan
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 2 Mangoes
  • 2 teaspoons Sugar, or to taste, optional
  • ¼ cup Water, or milk

Flavor Options (Choose One):

  • ¼ teaspoon Dry ginger powder (sonth or saunth)
  • few strands Saffron
  • ¼ teaspoon Green cardamom seeds powder
  • Ghee (clarified butter), To drizzle while serving

Instructions

  • Soak mangoes in water for around 30 minutes. Wipe them dry, peel and chop.
  • Add mango pieces, sugar (taste your mango and add accordingly) and water.
  • Blend it into a smooth puree.
  • Remove it to a bowl and add the flavoring of your choice.
  • Mix well and chill aamras in the fridge for an hour before serving.
  • While serving in an individual bowl, drizzle a teaspoon of ghee.

Notes

    • Adjust sugar carefully: Taste the mango pulp first. Add sugar only if needed
    • Add liquid gradually: If the aamras looks too thick, add a little milk or water. Do not add too much at once.
    • Chill before serving: Aamras tastes best when served chilled.

Nutrition

Calories: 120kcal (6%) | Carbohydrates: 28.5g (10%) | Protein: 2g (4%) | Fat: 1.1g (2%) | Saturated Fat: 0.4g (2%) | Cholesterol: 2mg (1%) | Sodium: 11mg | Potassium: 291mg (8%) | Fiber: 2.7g (11%) | Sugar: 26.1g (29%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

5 from 6 votes (3 ratings without comment)

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