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Video gallery
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FAQ
Aamras (also known as amras) is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads.
Mango juice is a drink that is made by extracting the juice from mangoes and then processing and bottling it. Amras, on the other hand, is a traditional Indian dessert made from mango pulp. It is often served with puri, which is a type of deep-fried bread, and is a popular dish in the western state of Gujarat in India.
So the word aamras means a juicy mango extract. It is also known as Keri no Ras in Gujarati language where keri means mango. Basically aamras is simply a mango puree or pulp. You can also call it mango nectar.
Alphonso mangoes. Alphonso mangoes are known for their sweet, juicy, and aromatic pulp, which makes them ideal for making a smooth and creamy aamras. Other mango varieties that can be used for aamras include Kesar, Dasheri, and Totapuri, but the taste and texture may differ from that of Alphonso mangoes.);})();(function(){window.jsl.dh(Vsy8ZsnfOa7HwPAP-cuJgAc__46,
Ghee not only gives Aamras a creamy texture, but it also provides essential fats and vitamins. As per Aayurveda, a little amount of ghee may be added to aamraas to counteract the warming effect of the mango pulp. Ghee, may help counteract this.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
