In the summer heat when you have no appetite try Aam Ras. A traditional Indian mango side dish and dessert that interests you in a meal. Delicious ripe mangoes are juiced and chilled to make this easy and perfect summer treat.

Thanks to modern refrigeration you can have Aam Ras or Mavinhan Shikarni all year around. But we are partial towards the taste of this fresh mango pulp. Akshay Tritiya is when you make the best mango pulp. Aam Ras is very popular In Gujarat, Rajasthan, Maharashtra and Karnataka.
Every year I make mango jam with the mangoes. Both these pair well as side dishes with poori or chapati. But you can also make mango fool or mango salad with ripe mangoes. Then in Goa, we make Sasav a sweet and spicy side dish.
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Ingredients

- Mangoes
- Milk
- Salt
- Jaggery(optional)
- Cardamon powder (optional)
See the recipe card for quantities.
Instructions
Soak the mangoes in water for at least 30-60 minutes. Dry the with a tea towel and set them on a plate.
Why soak? Soaking gets rid of insecticides and pesticides that may be sprayed on them. Secondly, the excess phytic acid present in the mangoes is washed out.
Getting the mango pulp can be done in two ways
You can peel the mangoes and get the skin off. Then get the mango pulp off by chopping up the flesh. Looks good visually too.
The second method that we follow is the age-old one that my uncle taught us and I follow.
In a wide bowl add cold milk I generally use about ¼ to ½ for 2 mangoes. Set aside.
Take the mango and hold the top and bottom with your thumb and index finger so that you can rotate the mango. Gently squeeze the mango, turn it around and press again. The goal is to make the mango soft. Set aside. Repeat with all the mangoes you have till all are softened. (1).
Peel off the top of the mango and add the pulp and the seed in another big bowl. Set the skin aside. Repeat till you finish all the mangoes. (2).
Next, with your fingers squeeze out all the pulp of the seed. Add the seed to the milk bowl. Repeat. (3).
Finally, squish the peels and seeds in the milk with your fingers. Get all the juice out and mix the milk and the mango pulp. (4). Discard the skin and the mango seeds.
Add the milk to the main bowl of mango pulp. Add salt to the mango pulp and mix, now you may run a mixer in the pulp but we like our ras chunky. If you need the aam ras to be sweeter add jaggery or sugar mix. Add the cardamon powder if using. (5).
Cover and chill the refrigerator. (6)
Serve garnished with cardamon powder.

The traditional way to make Aam Ras begins with softening the mango.

Use a smaller bowl to separate the mango pulp and skin.

Squeeze the pulp of the seed and add it to the milk bowl.

Squish the seed around in the milk and get the maximum pulp out.


Add to the pulp the milk, salt and jaggery
For a better-tasting Aam Ras chill it
Substitutions
- Mangoes: I like to use Alphonso mangoes. Yet Kalam, Pairi and Karishad are the others I love especially for Aam Ras. Karishad mangoes are something that tastes awesome in Aam ras.
- Milk: I use dairy milk but you can avoid milk and use water. The ras will not be creamy but will still taste good. In case you are planning to freeze the ras use water.
- Jaggery: the optional jaggery can be replaced with regular sugar. Just add a little and build it up if needed.
- Cardamon: you can avoid it totally.
Equipment
- 1 big bowl with a lid
- 1-2 deep but wide smaller bowls
- Spoons
- Plates
Storage
- Use up the refrigerated aam ras in 24 hours.
- If you plan to store the aam ras freeze smaller portions in freezer bags. These bags can last for one year.
- To consume thaw the bag in the refrigerator for about 3-4 hours or till it becomes liquid again. Use immediately do not thaw or refreeze. However be warned the texture, taste and flavours will change.
Top tip
- Use fresh mangoes without spots or black marks. If you suspect the mango is spoilt, especially towards the end of the season get the pulp in a smaller bowl. Inspect and transfer to the bigger bowl.
- Use room temperature or cold milk.
- If you plan to freeze the aam ras do not use milk.
- If the mango is spoilt discard it. Look out especially after rains mangoes spoil faster.
- Avoid drinking water immediately after eating mangoes. It may give you an upset stomach.
FAQ
-
What is Aam Ras?
Aam Ras or Mavin Hannin Shikarni is an Indian mango side dish and dessert. Ripe mangoes are made into a creamy puree and flavoured with cardamon and salt. Milk or yogurt is at times added to it.
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Can we use any mango to make AamRas?
Though you can make Aam ras with any mango the favoured ones depend on your location. Alphonso, Kesaer, Dushera, Pairi and Kalam are the common ones. Kalishad is a lesser-known variety but they are wonderful for making shikarni. These mangoes lend a delicious taste, fragrance, and sweetness.
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How do you serve Aam Ras?
Traditionally Aam Ras is served as a side dish with puri, the deep-fried Indian flatbread. Chapati, parathas. Do you know Puran poli and Shikarni are a favourite combo? But we love it as a dessert also, in bowls. You serve in glasses too.
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Can Aam Ras be made in advance?
Yes, you can make Aam Ras ahead in fact these days it is refrigerated and served all year around. However, it tastes best when fresh the best taste is at the most by lunch the next day so 24 hours. If you still plan to freeze the Aam ras use water to extract the pulp. Transfer the ras immediately to the freezer bags and freeze. However the texture, the taste and the flavours change.
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Can Aam Ras be made vegan?
Sure you can make Aam Ras can be made vegan. Avoid dairy products yogurt or milk. You can use water or vegan milk of your choice.
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What garnishes can I use with Aam Ras?
Traditionally I have always used cardamon. I have seen clarified butter or ghee added to the bowl of Aam ras. Saffron, ginger powder. Add nuts like almonds, pistachios and cashew nuts for a texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with Mavina Hannina Shikarni:

Aam Ras(Mango Pulp) Recipe
Equipment
- 3 Bowls
- Spoons and Ladles
- 1 Plate/tray
Ingredients
- 2 mangoes
- ¼ cup milk
- ½ teaspoon cardamon powder
- ¼ teaspoon salt
- 1 tablespoon jaggery optional
Instructions
- Soak the mangoes in water for at least 30-60 minutes. Dry them with a tea towel and set aside.
- There are 2 ways of making the pulp. You can peel the mangoes and chop the mangoes to get pieces. Then run the pieces in a mixer get the pulp.
- This is the second method the age-old traditional one that my uncle taught.
- Soften the mango by pressing it. This loosens the pulp and the mango can be juiced easily. Set aside.
- In a wide bowl add cold milk I generally use about ¼ to ½ for 2 mangoes. Set aside.
- Peel off the top of the mango and gently squeeze the juice and the seed in a bowl. Drop the skin in milk. Repeat till you finish all the mangoes.
- Next, with your fingers squeeze out all the pulp of the seed. Add the seed to the milk bowl.
- Finally, squish the peels and seeds with your fingers and get all the juice out.
- Mix the milk and the mango pulp. Discard the skin and the mango seeds.
- Add salt to the mango pulp and mix, now you may run a mixer in the pulp but we like our ras chunky.
- If you need the aam ras to be sweeter add jaggery or sugar mix. Add the cardamon powder if using.
- Cover and chill the refrigerator.
- Serve garnished with cardamon powder with chapati, poori or puran poli on the side.
This post is again thanks to Mayuri. For Shhh secretly Cooking Mayuri and I were paired yet again. I gave Mayuri mint and mozzarella as her secret ingredients she has made an amazing Mango Strawberry Salad.
The theme this time is mangoes and Mayuri gave me milk and salt as my secret ingredients. I am at the fag end of my Mango season so with our homegrown mangoes, the last of the season I made this long pending Mango pulp.
Summary: Aam Ras or Mango Pulp is a side dish and dessert that is a must-have every summer. Easy to make and creamy it is a feast for mango lovers.
Make this mouthwatering Aam Ras recipe today the taste of summer! Collect your ingredients and follow my simple steps for a truly satisfying side dish and dessert experience.
Kalyani says
maavinhanne seekarne / aam ras with hot chapati is a childhood memory.. my mom's friend always sent it over when she made it and we enjoyed it a lot..
ArchanaPotdar says
😀
Mayuri Patel says
Aamras with poori is my all time favourite. We usually add ginger powder and a bit of ghee. Simply tastes awesome.
ArchanaPotdar says
I have not tried ginger powder but will try next. Ghee is something I love but not the others so I leave it out.
Renu says
Yum yum, one of our favorites during the mango season. I do not add jaggery, but next time will try this. Thanks for the tips and suggestions on mangoes.
ArchanaPotdar says
I like the flavour jaggery gives so add it. Try it!
Priya Iyer says
Love aam ras! Nothing like aam ras and hot pooris or phulkas for lunch on lazy summer afternoons. Brought back so many fond memories of blissful meals like this back when we used to live in Ahmedabad. Great post!
ArchanaPotdar says
Thanks, Priya.
Seema Sriram says
The traditional aam ras has nothing in parallel to it. Without a doubt it is the nectar of the gods!
ArchanaPotdar says
😀 you getting mangoes? Enjoy!
Anu says
I have tried Aam Ras with Poori at my friend's home but never tried to make myself at home. The recipe looks very simple. I would love to try it now when mangoes are in season.
ArchanaPotdar says
Do try.I am glad you find the recipe easy.
Narmadha says
aamras looks so delicious and tempting. Must try dish during Mango season. Thanks for sharing your detailed recipe.
ArchanaPotdar says
You are welcome.
Sujata Roy says
I also love aamras. Loved the use of jaggery instead of sugar. Definitely a healthy option. Mango season is about to end so I have to make it a few more times with fulko luchi and dum aloo.
ArchanaPotdar says
My mango season is long gone. So eat 1 more bowl for me.
Vasusvegkitchen says
Aam ras looks very delicious di, poori nd aam ras combination is one of the favorite food at my place. Will try adding jaggery before season ends.
ArchanaPotdar says
You still have mangoes! Lucky you.
Priya Vj says
Aamras is my favorite and I can never get enough of this .my mom used to squish the pulp out of the mango they way you have shown ,it tastes so heavenly. I am lazy and hence I use the blender after I scoop out the pulp ..I must start using the traditional method from next year .
ArchanaPotdar says
Hmm I find the traditional method satisfying.
Sasmita Sahoo says
Aam ras !!!!! Such a yumm side dish or even as a dessert ..... Surely a must-have in summer when mangoes are easily available
ArchanaPotdar says
Thanks.
Preethicuisine Preethicuisine says
Aam ras Is one of my most favourite dish. A hot favourite at my place too Archana .Your post made me nostalgic as I have so many memories of this dish growing up.
ArchanaPotdar says
😀
Radha says
I have lots of childhood memories related to mangoes and this aam ras. Thanks for bringing the nostalgia, as well as for sharing a great recipe.
ArchanaPotdar says
Welcome.
Rafeeda - The Big Sweet Tooth says
As a Keralite, I couldn't accept having poori with aamras. But once I tried it, I was blown away. So yummy... Even having aamras just like that serves the purpose as well... Always delicious...
ArchanaPotdar says
😀 Thanks, Rafeeda.