Aamras is mango pulp mixed with a little milk, cardamom and saffron, chilled and served with hot puri. To make aam ras, squeeze four to six ripe Alphonso mangoes, stir in two to three tablespoons of milk, add the spices and chill for two hours.
You can compare boxes and sizes in our mango pulp tins and other mango products.
Aamras kaise banate hain? Simpler than most people expect. The dish has only a few ingredients, so the mango does almost all the work. This page gives the traditional hand-squeeze method, a blender shortcut and a pulp-tin version for months when fresh mangoes are not available.
What aamras is
Aamras, also written amras or aam ras, is a mango dessert. The name comes from the Sanskrit aamra, mango, and rasa, juice, so it literally means mango juice. According to Wikipedia it originated in Maharashtra and is now popular across India. In Gujarat the same dish is called keri no ras. It is a dish and not a fruit, even though people search for "aamras fruit".
Aamras is eaten with pooris or chapatis, and it often appears at celebrations and weddings, especially in summer. In Maharashtra a meal of aamras and puri is also associated with festivals such as Akshaya Tritiya. Wikipedia notes that ghee and milk may be added for flavour, and that cardamom and chopped fruit are common toppings. Every family finishes it a little differently.
Aamras recipe: the hand-squeeze method
This is the traditional method. It gives a thicker, denser aam ras than a blender. Use fully ripe Alphonso mangoes at room temperature.
Ingredients
- 4 to 6 ripe Alphonso mangoes, at room temperature
- 2 to 3 tablespoons full-fat milk
- 1 pinch cardamom powder
- 2 to 3 saffron strands soaked in warm milk
- A little freshly grated nutmeg (optional)
- Sugar or jaggery, only if needed
Method
- Massage each mango gently by hand until the pulp loosens inside the skin.
- Snip the tip, squeeze the pulp into a bowl and scrape the seed clean.
- Add the milk and mix well with a spoon.
- Add the cardamom, the saffron with its milk and the nutmeg if you like.
- Taste. Add sugar or jaggery only if needed, because a ripe Alphonso rarely needs it.
- Chill for 2 hours and serve cold with hot puri.
The wait is the hardest part. If you are in a hurry, an hour in the fridge is better than serving it warm, though two hours gives a rounder flavour.
Blender and pulp methods
Blender method. Peel the mangoes and cut the flesh away from the stone. Blend on low speed for about 30 seconds, then add the milk and spices and blend briefly. Do not over-blend, because it makes the ras frothy. This suits larger batches.
From a pulp tin. Open the tin, stir the pulp well and taste it before adding anything. Stir in milk a spoonful at a time until you like the texture, then add cardamom and saffron. Chill before serving. Our mango pulp tin comes in 850 g and 3.1 kg sizes, so you can use a small tin for a family meal and a larger one for a gathering. Check the tin label for storage once it is opened.
Choosing mangoes for aamras
Ripeness matters more than anything else. The fruit should smell sweet near the stalk and give slightly under a gentle press. Firm mangoes give a pale, thin ras that needs sugar to taste of anything. Alphonso is a natural choice because its pulp is creamy and non-fibrous, which means you do not need to strain it. In Gujarat, Kesar is a popular choice for keri no ras. Keep unripe fruit at room temperature, away from direct sun, until it is ready. Our ripening guide explains how.
We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Alphonso is harvested from about February to June, and the 2027 season opens on 1 February 2027. Outside the season we do not sell fresh Alphonso, so for aamras between July and January, use pulp.
One practical tip: taste the mangoes before you commit. Mangoes from the same box can differ a little in sweetness. If one is sharper than the rest, squeeze it last and add it to the bowl a little at a time, so that you control the balance instead of the other way round.
Serving, storing and variations
- Serve cold with hot puri or chapati, as is traditional.
- Variations: a spoonful of ghee, chopped almonds or cashews, or a little extra saffron. Add them just before serving.
- Store leftovers in a covered container in the fridge and finish them within a day or two.
- Freeze portions if you must. Texture softens, but aamras forgives that. See our guide to freezing mango.
Calories and diabetes
Raw mango has about 60 kcal per 100 g, with about 15 g of carbohydrate, of which about 13.7 g is sugar. Those are the figures for the fruit alone. Aamras adds milk, and sometimes sugar or ghee, so the calories depend entirely on your recipe and your bowl. Because ripe Alphonso is already sweet, you can often leave out the sugar.
If you have diabetes, the portion and the added sugar are the questions that matter, and your doctor or dietitian is the right person to answer them. Our page on mango and diabetes gives the general picture.
Where to get the mangoes or pulp
People often search for "aamras online order" and "aamras near me". We sell the raw materials, not ready-made aamras. Fresh Alphonso from 48 villages of the Ratnagiri and Devgad belt starts from Rs 1,849 per dozen in season, and the Alphonso Mango Pulp Tin starts from Rs 590 all year. A dozen weighs roughly 1.8 to 3.3 kg depending on grade. We hold GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139) for Alphonso.
We dispatch by Blue Dart, and about 65% of Indian PIN codes get next-day delivery. Check your PIN code at checkout. We ship directly to the UAE. For other countries, write to us first, because it is not a standard service. See the Ratnagiri Alphonso dozen boxes and Devgad Alphonso pages, or the full mango collection.
People also ask
How do you make aamras at home?
Squeeze the pulp from four to six ripe Alphonso mangoes into a bowl, or blend peeled flesh briefly. Stir in two to three tablespoons of full-fat milk, a pinch of cardamom and a few saffron strands soaked in warm milk. Taste, add sugar only if needed, chill for two hours and serve with hot puri.
What does aamras mean?
Aamras comes from the Sanskrit words aamra, meaning mango, and rasa, meaning juice, so it literally means mango juice. It is a Maharashtrian mango dessert, called keri no ras in Gujarat. It is usually served chilled with puri or chapati and is common at summer meals, celebrations and weddings.
Can I make aamras from mango pulp?
Yes. Open the tin, stir the pulp and taste it first. Add milk a spoonful at a time until the texture suits you, then add cardamom and saffron and chill before serving. Our Alphonso Mango Pulp Tin comes in 850 g and 3.1 kg sizes from Rs 590 and is available all year.
How many calories are in aamras?
Raw mango has about 60 kcal per 100 g, but aamras also contains milk and sometimes sugar or ghee, so the total depends on your recipe and portion. A ripe Alphonso is sweet enough that you can often skip sugar. If you are managing diabetes or weight, ask your doctor or dietitian about portions.
Related searches
- Aam papad recipe
- ready-to-use Alphonso pulp
- Mango pulp price
- Aamras in Pune
- Mango recipes
- Aam panna crush
- Mango for diabetes
Sources and further reading
- Wikipedia, Aamras, accessed October 2026.
- APEDA, Mango Pulp, accessed October 2026.
- Wikipedia, Mango, accessed October 2026.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.
