Aamras or aam ras is a popular dessert or sweet from the western Indian states of maharashtra and Gujarat and Telangana.

What is aamras?

Aam Means mango & Ras Means juice. so literally the word aamras means mango juice. Basically aamras is plain mango puree or pulp. You can also call it mango nectar. aamras is a summer delight in a bowl. One recipe which I make at times during weekends in the Indian summers is aamras poori.

Traditionally aamras is served with Poori and this combo of aamras puri is liked by many people and is quite popular. But aamras can also be had after a meal or as a sweet dish, dessert or just about at any time. Recently a reader had also mentioned that neer dosa can be served with aamras.

Tips for making aam ras recipe

  • Mostly, the alphonso variety of mango is used for making aam ras. Though you can also make with any sweet juicy mangoes. Just make sure the mangoes are not fibrous.
  • I never add any milk or water when preparing aamras as we have it with pooris or chapatis. But if you want you can thin down the consistency by adding some water or milk.
  • As a reader has mentioned below, The Gujarati aamras has a bit of dry ginger powder (saunth) added to it. This helps in digestion as the aamras is also topped with a bit of ghee.
  • In the Maharashtrian version, cardamom powder is added. I usually add cardamom powder and saffron. Sometimes I also add chopped dry fruits.

Note: the amount of jaggery or sugar depends on the sweetness of mangoes and your individual preference of sweetness. If the mangoes are tangy, then you could add some sugar and jaggery. But if the mangoes are very sweet, you need not add any sweetener.


400 grams mangoes or 2 large alphonso or 3 to 4 kesar mangoes, ½ teaspoon cardamom powder, 1 pinch saffron strands (kesar), optional, sugar or powdered jaggery (gur) – optional, ¼ teaspoon dry ginger powder (saunth) – optional, water or milk as required – optional


  • Rinse the alphonso mangoes. Then peel and chop them.
  • In a blender, add the chopped mango pieces and blend.
  • Add cardamom powder and crushed saffron strands.
  • Stir very well. To thin down the aamras, you can add some sugar or some milk or water.
  • Pour in small bowls and chill in the refrigerator.
  • Serve aamras with puri. You can also serve with chapatis.
  • You could even add your choice of dry fruits to the aamras. If adding cashew-nuts, fry the cashew-nuts till golden brown and then mix it with the aam ras. #KhabarLive #hydnews 
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