Aamras or amras

Jump to recipe

how make aamras


Summer is season of Mangoes. In Maharashtra we made different recipes with mangoes, AAMRAS is one of authentic Maharashtrain recipe which is Made from mango pulp this is one of the most popular recipe. Aamras or amras is pulp of tropical fruit mango eaten in India.The pulp of a ripe fruit is extracted usually by hand and consumed along with puree or chapati. At time ghee and milk are added to the  pulp to enhance its flavor.




A regional version of aamras is popular dessert in Maharashtra, Rajastani, Marwari and Gujarati homes, especially during festivals. Since the fruit is seasonal, being harvested at the end of summer. There are lots of types available in Mangoes in which i know kesar, payari, hapus, ratnagiri hapus, devgad hapus, totapuri. Here i use ratnagiri hapus its delicious.

Step-by-step instructions with pictures immediately follow recipe



These are some ingredients which i use to make aamras. You can use brown sugar jaggery. Depend on sweetness of mango use sugar.

Amras ingrediants

Wash mangoes properly remove its stems, start to chop them and take all pulp in blender….

take pulp out of mango

 Add 1/2 cup of milk which is completely cold otherwise it will spoil aamras. So must use cold milk.

add milk amras

Add 1 tbsp of sugar. If you want some more sugar you can add. But some mangoes are naturally sweet, so check sweetness before adding sugar.

add sugar amras

Blend mango pulp with sugar and milk together in blender or mixer grinder.Blend until smooth it. If you didn’t use sugar powder it will take 2 mins extra here i use powdered sugar.


Grind Aamras

Remove all aamras in bowl. Add Cardamon powder which helps to increase flavor. it gives good smell as well. Add Saffron/kesar if available. It’s optional because it is not available all the places.

Aamras (3)

Let chill in refrigerator half hour or you can eat as it.  Aamras is ready add some ghee and serve with puris or chapatis.

you can subscribe my YouTube channel and watch Aamras recipe

Post Author: Asmita Pawar-Gaikwad