Aamras Recipe (Mango Rasayana)

Who doesn't love mangoes? There's no shortage of mango recipes online like mango chutney, salsa, and even curries, but none of them come as satisfying as the Aamras recipe a.k.a mango ras recipe.

And that's the recipe I am sharing today! If you love mangoes as much as I do, you are going to love this easy aamras recipe.

Aamras recipe is a widely popular dessert prepared with a smooth puree of mango or chopped mangoes, coconut milk, and jaggery.

With the summer season approaching us, there's no better time to enjoy the sweetness of mangoes.

Enjoy aamras or mango Rasayana as a dessert or as a side dish for hot puris or any Indian flatbread dish.

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Why this recipe works
Ingredients note
Instructions
Recipe FAQ
Expert tips
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Why this recipe works

The key to a good aamras is using ripe and juicy mangoes. If you can find Alphonso or Kesar mango, they will make the best aamras. But if you cannot find those specific varieties, any kind of fresh mangoes would do too.

The quality of mangoes is more important than the variety.

Another important ingredient is jaggery, which is a type of unrefined sugar made from cane or palm juice. It gives the aamras a deep, rich, and irresistible flavor.

There are several versions of aamras recipes across India and I present you with all the details to let you prepare your favorite version.

If you need a dessert recipe on short notice, this would be your go-to option. Aamras is a very simple dessert to make and doesn't take long at all.

Just a few minutes of prep time and you'll have a delicious treat to enjoy!

Coconut milk adds a nice tropical addition to the mango. You could also add plain milk or almond milk at the end just to adjust the consistency, but coconut milk gives you the authentic flavor and the best taste.

It's a lot easier than preparing mango lassi or mango juice. Moreover, it is 100% vegan.

Summer season is mango season! You have got to try the best mango recipes at this time!

Ingredients note

Mangoes and other aam ras ingredients are on the table.

Ripe mangoes: Choose ripe and juicy mangoes for the best aamras. Alphonso mangoes are the best type to use, but any type of mango will work as long as they are ripe and juicy.

For example, the "Andersen" variety can be sweet and ripe, but not juicy. That would not be a good candidate for aamras.

Or Canned mangoes: If you have no access to fresh mangoes, there's always an option to use canned mango pulp instead. You can find them in Indian grocery stores.

Coconut milk: This adds a nice tropical addition to the mango. You could also add plain milk or almond milk if you prefer.

Sugar or jaggery: Sometimes I use organic sugar and sometimes I use jaggery. Jaggery is a type of unrefined sugar made from cane or palm juice and it gives the aamras a deep, rich flavor.

Cardamom powder: This aromatic spice is used in the Maharashtrian and Karnataka versions (my favorite). You could also use cardamom seeds and crush them on a pestle to get a stronger flavor.

Dry ginger powder: This is used only in the Gujarati aamras version. I have never tried this version just yet, but a combo of ginger and mango flavors goes very well. Look for sealed packs of ginger powder for the best results.

Saffron: This is common in the Rajasthani version. A pinch of saffron is all it takes to pack a punch of flavor. This would be added to the mango pieces before blending them to ensure a consistent mix.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Peel the mangoes, ensuring no skin is left on them.

Cut the mangoes into cubes and shred them into small pieces. Discard the seed.

A bowl is with mango pulp and chopped mangoes.

Add the mango cubes into a blender jar and blend (with saffron strands, if applicable) until smooth. (add only half of it)

A bowl is with mango pulp, coconut milk and other ingredinets.

Pour the mango puree and remaining chopped mangoes into a bowl and add sugar or jaggery, and coconut milk according to taste.

A bowl of aamras or mango rasayana is on the counter top with big spoon.

If you prefer more liquidity, add more coconut milk or cold water. Aamras is ready.

Refrigerate for an hour before serving with hot pooris, dosa, chapati, idli, or as a sweet dish dessert.

Garnish it with a little serving of dry fruits or just cashews or saffron strands. Either way, it's a delicious and refreshing treat that is perfect for hot summer days.

Recipe FAQ

Can I use a different type of milk?

You can use any type of milk you prefer, but coconut milk will give you the best flavor.

Can I make this ahead of time?

Yes, you can make aamras a day or two in advance. Just store it in the fridge and enjoy it cold.

What can I serve aamras with?

Aamras are traditionally served with puri, dosa, chapati, or idli. It can also be enjoyed as a dessert on its own. Aamras puri is one of the most popular and fan-favorite pairings.

Expert tips

Use ripe and juicy mangoes for the best flavor. Alphonso mangoes are the best type to use, but any type of mango will work.
Coconut milk adds a nice tropical addition to the mango. You could also add plain milk or almond milk at the end just to adjust the consistency, but coconut milk gives you the authentic flavor and the best-tasting dish.
Replacing Jaggery with sugar is an option but use jaggery for the authentic taste.
I used full-fat coconut milk from a can. You could also use fresh homemade coconut milk instead of store-bought ones. Home-made coconut milk is prepared using freshly squeezed ground coconuts.
Mash or blend half of the shredded mango to get the yellowish color and thick texture.
Add a pinch of salt to balance the sweetness of mangoes.