Aam Ras (Sweet Mango Pulp)
Silky Gujarati-style aam ras from ripe sweet mangoes, cardamom, and optional saffron. Chill and serve in small bowls, traditionally with poori.
Equipment
- Blender or food processor
- Fine mesh strainer (optional)
- Rubber spatula
- Serving bowls
Ingredients
Aam ras
- 4 medium ripe sweet mangoes about 900–1,100 g whole
- ¼ –½ tsp green cardamom powder
- 2–3 tbsp warm water or unsweetened plant milk optional, for saffron
- 6–8 saffron strands optional
- 1–3 tsp sugar or jaggery powder optional, to taste
- Tiny pinch of fine salt (optional)
Instructions
Prep the mangoes
- Wash and dry the mangoes. Slice along both sides of the flat seed to get thick cheeks. Score flesh in a grid, push skin outward, and cube the flesh into the blender jar. Trim any remaining flesh off the seed.
Blend
- Add mango cubes to the blender with cardamom powder. If using saffron, bloom it in warm water or plant milk for 5 minutes, cool to room temperature, then add liquid and strands to the blender.
- Blend on high until completely smooth, 30–60 seconds. Stop and scrape down once if needed.
- Taste. If the ras tastes flat, add sugar 1 tsp at a time, blending between additions. If it is very sweet already, skip sugar.
- Optional: pour through a fine mesh strainer, pressing with a spatula, for restaurant-smooth texture.
Chill and serve
- Transfer to a jar or bowl, cover, and refrigerate at least 1 hour, or up to 24 hours.
- Stir well before serving. Garnish with a few saffron strands or crushed pistachios if you like.
Notes
Best mangoes: Alphonso or Kesar for aroma and sweetness.
Skip sugar entirely if the fruit is very ripe.
Store covered in the refrigerator up to 24 hours for best flavor; freeze up to 1 month if needed.
If ras is too thick, thin with a tablespoon of cold water at a time and blend briefly.
Let bloomed saffron liquid cool before blending into cold mango to avoid grainy separation.
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