Keri no Ras is a Gujarati dessert made with freshly squeezed mango pulp with ghee and ginger powder swirled through. It is served alongside puri and a simple shaak. I love using fragrant kesar mangoes to make keri no ras but alphonso work beautifully too. I've included the traditional hand extracted method and quicker blender method.

Two bowl filled with keri no ras placed in a brass round serving plate.

Note – This recipe has been updated from our recipe archives with new images and helpful content. The tried and tested recipe remains the same. First published 14th May 2012.

I wait all year to make mango ras

IMO, the best keri no ras isn't just sweet but has just a hint of tartness -it helps bring out the sweetness even more!

Whenever my Mum serves this, she also includes tales about her days growing up in Gujarat. Women would extract the mango pulp by hand (no blenders) and the air would be fragrant with mango!

Of course now we use blenders to speed things up but still stick to the traditional ingredients.

She made it clear that authentic Gujarati mango ras must have a little ginger powder and ghee. That's what separates it from normal mango pulp.

We usually have it alongside puri or padvali rotli with rasawaru bateta nu shaak.

Hayley x

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Indian kesar keri mangoes for Mango Ras.

1. Mangoes - In Gujarat, Kesar Mangoes are available in abundance and are softer. They are less likely to cut cleanly which is why they are the most commonly used type of mango in keri no ras.

However we use either alphonso or kesar mangoes.

2. Sugar - you'll only need white sugar if your mangoes aren't sweet enough. Do a taste test to check.

3. Dry ginger aka soonth powder.

4. Ghee - melted pure butter ghee drizzled on top.

5. Water - may be needed to thin out the pulp.

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. This method will give you slightly chunkier version (lacchedar) ras.

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.

A bowl of keri no ras aka Gujarati aamras sprinkled with dry ginger powder and drizzled with melted ghee.

Storage

To freeze aamras, pour into either a freezer safe zip lock bag or container. It will keep in the freezer for 12 months. Every year we buy fresh Indian mangoes in bulk, blend them and store extra mango ras in the freezer for later use.

Use them for making mango lassi, smoothie or any desserts at a later date during Diwali or the winter months.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!