By Aditi Saraswat
May 1, 2026
A loved Gujarati summer classic, aam ras is prepared by turning ripe mangoes into a silky, aromatic bowl of sunshine. It is usually served chilled and is often enjoyed along with puris.
3 large ripe mangoes 1/4 cup chilled milk or water 2 tbsp sugar (optional) 1/4 tsp cardamom powder 6 to 8 saffron strands (optional) 1 tbsp chopped nuts (optional) Ice cubes as needed
Take ripe, non-fibrous mangoes, as it makes the smoothest aam ras. Generally, Alphonso, Kesar or similar varieties work more nicely.
Peel the mangoes carefully and cut the flesh out from the seed.
To the blender, add the mango pieces with chilled milk or water and blend it smooth until it gets a glossy and naturally thick texture.
To the mixture, add cardamom powder, saffron and sugar only if required to maintain the natural mango sweetness.
Refrigerate the aam ras for half an hour, as it tastes best when cold.
Pour the prepared aam ras into the bowls or glasses, top with chopped nuts and enjoy plain or pair it with hot puris.