How to make No-Fuss Aamras Puri

This Aamras Puri recipe uses fresh mangoes and milk to give you that perfectly cream Aamras (mango pulp) that is naturally sweetened. No unnecessary ingredients added, just pure goodness for this summer treat. Dunk a puri and scoop it out. It's addictive.

Recipe Navigation

• What is Aamras Puri?
• Ingredient Notes
• Instructions
• Common Mistakes and How to Avoid Them
• Serving Suggestions
• Storage - How to Store
• Top Tip
• How to make No-Fuss Aam Ras Puri
• More Mango Recipes

What is Aamras Puri?

In Hindi, Aam stands for the word Mango and Ras stands for juice. Thus Aamras is the fresh Mango Pulp (juice like consistency) squeezed from mangoes, and not jut any mango but a variety called Kesar. It is often enjoyed as a summer treat the states of Maharashtra and Gujrat. There are many variations of Aamras that are flavored with ginger powder, saffron or cardamom powder, however I enjoy it in it's purest forms. Some prefer it as is, and some like to pair it with fluffy whole wheat puris (fried bread).

Growing up in Mumbai, meant being exposed to both Maharashtrian and Gujrati cultures, that's when I developed my love for Aamras Puri in the summer. Apart from a summer treat, it is also served as a delicacy on special occasions and in summer weddings. It's often a staple in summer Thalis.

Ingredient Notes

Please refer to the recipe card for the ingredients and measurements.

• Mango - Pick ripe mangoes the sweeter varities. I have used the Kesar variety to make Aamras as its the sweetest Indian variety, however you can use the variety easily available and in season. Depending on the variety you use, you might need to sweeten the aamras and sieve it, if the mangoes have a lot of fiber.

Instructions

• Cut the mango into cubes. Check out our blog post on how to cut a Mango.
• Scoop out the cubes into a blender and pour in the milk. Blend until smooth and thick. It's thicker than the juice, but thinner than a shake. Taste for sweetness and adjust accordingly.
• At this point, you can add any sweetener, dry ginger powder, saffron, cardamom powder, if you want to, however its totally optional. I skip these ingredients and instead keep these in separate spice bowls , so whoever wants to add it to their liking can sprinkle it from the top and stir the flavors into the aamras.
• Chill the aamras for 30 minutes to a couple of hours, and serve it as is or with puris, rotis and I know some even enjoy it with rice.
• Optionally, you can garnish the aamras with nuts just before swerving it with hot puris.

Common Mistakes and How to Avoid Them

Mistake to avoid	Result	How to fix it
Using Mangoes with lots of fiber	Will not result in a smooth creamy texture	Either use a variety like Kesar which doesn't have a lot of fiber or sieve the pulp.
Sweetening with tasting	Too much sugar will lead to a watery runny texture	Taste the pulp after teh first blitz and then sweeten accordingly.
Over-blending	Will result in a runny texture again	Let the blend be thick and creamy

Serving Suggestions

There is no right or wrong way to enjoy Aamras.

• I love to dunk my hot puri into a bowl of Aamras. When making puris for aamras, I make small palm sized puris and use a cookie cutter to get even sized puris. Like I have shown in the video.
• I also enjoy it as is, or sometimes with a few chunks of mango in it.
• Drizzle it over an ice cream or add it to rice pudding aka kheer.
• Or simply add yogurt to the sweetened blend to have a delicious Mango Lassi.

Storage - How to Store

• Fridge - In the US, I can refrigerate it for upto a week in an airtight container.
• Freeze - Every summer, my mom freezes large batches for me in air tight containers so I can consume it when I visit India winter. So it's good for atleast 6 months, after which it will start loosing the fresh taste.
• Freeze in icecube trays or popsicle molds for kids or for portion control.

More Mango Recipes

Looking for other Mango recipes to try? Try these: