Keri no Ras translates as Mango Pulp and is also called Aamras. It is a much loved sweet that is enjoyed all around India.

The pulp is extracted by hand (usually in keen anticipation of the treat to come) and then blended smooth.

This recipe is Gujarati style ras which is enjoyed with Poori - a deep fried Indian bread.

Indian style mango pulp served in two metal bowl, served with ghee and ginger powder on top with poori on a metal tray.


What makes this Gujarati style Aamras

The best Keri no ras is not just sweet but has the slightest hint of tartness too and I think this actually helps bring out the sweetness more.

Every region in India will have their own interpretation of Aamras, but this is the version that I have grown up with.

Gujarati keri no ras will have:

Ginger powder - apparently to help with the digestion of the ras but also tastes amazing!

Ghee - pure butter ghee is swirled through the ras to make it even silkier

In Gujarati households all around the world, this mango pulp is devoured with soft puris or rotlis/chapatis after a delicious meal of Gujarati daal, sabji/curry and rice.

Because of mangoes have short season, in many households, Keri No Ras is made and enjoyed every day at lunchtime with Be Padi Rotli or Padwari Rotli (layered roti) another speciality of Gujarati cuisine. 

Some people love to eat keri no ras with milk and drink it as a milkshake, after adding milk consume straight away.

Traditional Gujarati keri no ras has nothing more added to it than these few ingredients - if other spices are added then it is no longer authentic Gujarati ras.

The traditional method of making mango ras

My Mum would tell me how she would see her elderly next-door neighbour sat outside preparing the ras.

She would sit with a big box of mangoes, massage them all gently and then squeeze out the pulp into a bowl - all by hand and all whilst gossiping with the other women.

These were the days before blenders were readily available making this traditional way something of an art form.

Now, we have high-speed blenders to do the back-breaking work for us and we are rewarded with the silkiest and smoothest mango pulp.

How to choose the best Mangoes from the store

The trick is to choose some mangoes that have not yet fully ripened so you can stagger eating them. Once the mangoes ripen, they will spoil very quickly.

look for the skin to be as close to orange as possible without discolouration or black spots

Mangoes that are soft to touch and fragrant are ready to eat

Why is ras made with Kesar mangoes?

To help answer the question of which mangoes are best for ras, we have to know the properties of the various types.

Alphonso mangoes are a little firmer and are great eaten on their own.

Kesar is softer and mushier and sometimes will not cut as well, making it a great candidate for making keri no ras.

Why do we soak the mangoes first?

According to Ayurveda, ripe mangoes are warm for the body. If you come from a South Asian background, you may have heard of the elders mentioning how certain foods are "hot" or "cold".

This has nothing to do with the temperature of the food, but rather, Ayurvedic medicine suggests that certain foods have either a "warming" or "cooling" effect on the body depending on how they are metabolised.

Mangoes are a "warm" food so soaking them beforehand is thought to take away that effect and make them "cool".

Homemade mango pulp served in metal bowl with metal spoon. Bowl placed on a wooden board with poori.

Leftover Mango Seeds

Do not throw away the seeds but either make mukhwas (an Indian mouth fresher) or add to your compost.

If you have too many mangoes

Make the pulp and freeze. It will keep in the freezer for 12 months. Do not add anything - just fill small freezer sealable bags and freeze. Use them for making lassi, smoothie or any desserts at a later date. 

What goes into making Homemade Gujarati Mango Pulp

1. Mangoes - get best, undamaged, ripe and fresh mangoes to make mango pulp/ras.

2. Sugar - regular granulated sugar

3. Dry ginger or soonth powder

4. Ghee - can not imagine Gujarati style keri no ras without ghee. Vegans can skip it.

How to extract mango pulp without a blender

This traditional method is highly time-consuming, messy and requires a bit of skill but the end result is to die for.

First, soak the mangoes in water overnight or in cold water for 2-3 hours.

Then massage the mango between your palms and slightly press it, this will loosen up the mango flesh and mango will balloon up as the flesh softens.
Take one big stainless steel pan and put Charni (Indian style colander) over the top
Gently remove the dark bit at the top from the mango. The pulp will start coming out of the mango,  catch that pulp in the charni and squeeze out all the pulp from the skin and seeds using your hands.
The pulp that is more liquid will drop in the pan whereas lumps will stay in the charni. Push the lumps through the charni until you have no lumps left.

You can add sugar at this stage if you want.

How to make Homemade Mango Pulp step by step

1. Wash and cut ripe mangoes into slices.

2. Remove the skin.

3. Roughly chop and blend it in the blender.

4. You may add little water, and sugar and blend it again until smooth and silky.

5. Chill in the fridge, serve with ginger powder and ghee.

Indian Mango pulp served in two small serving bowl, placed on a round metal tray with spoons. Tray is on wooden bowrd with purple kithcen napkin.

What can you make from mango ras

Mango Shrikhand or Matho

Mango, Passionfruit and Coconut Lassi

Mango and Lime Lassi

Mango Paneer Kheer

No-bake Mango and Ginger Cheesecake

Mango Pancakes


Mango Kadhi

Mango and Ginger Muffins

Mango and Passionfruit Melting Moments

Vegan Mango, Coconut and Lime Cake

Mango, Almond and Coconut Ladoo

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keri no ras, aam ras, Gujarati aam ras, homemade mango pulp
Gujarati Indian
Yield: 6-8 SERVINGS



Keri no Ras translates as Mango Pulp and is also called Aamras. It is a much loved sweet that is enjoyed all around India.
prep time: 20 Mcook time: total time: 20 M


  • 12 good quality mangoes
  • 3-4 tbsp. sugar
  • 2 tsp. dry ginger powder
  • 2 tbsp. ghee


Blender Mango Pulp
  1. Soak and cut the mangoes in slices.
  2. Peel the skin.
  3. Place all the mangoes and sugar in a blender.
  4. Blend till very smooth you can see a very smooth pulp.
  5. At this stage, pulp will be too thick, add a little water and mix once more time.
  6. Transfer into a big bowl and chill the ras until required.
  7. Serve in a serving bowl, add a pinch of ginger powder and ghee.
  8. Enjoy!


If mangoes are very sweet, you won't need any sugar at all.
Only add ginger and ghee, when you serve the ras.
Fat (grams)
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Note- Note - this post was originally posted on 14th May 2012, since we have updated the post with new and better images and content.


  1. just love this..looks so soo tempting

  2. Omg, tempting dish, love the addition of ginger powder.

  3. Awesome clicks and delicious Ras. I think reason of adding ginger is that asians believe some foods have cooling effect and others have warming effects on the body .Adding ginger balances the cooling effect of mango.

  4. It was my job to clean gotla after mom took out ras. Still used to found little pulp on those n that's the treat. Nice ras. I like it with rotli n karela nu shak.

  5. That looks so irresistible, thnx for linking dear.
    Looking for more yummy recipes frm u.
    Have a luvlyl week ahead ♥


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