by Pallavi Purani

Kairi No Ras/Aamras

Mango might be the the kind of the fruits but I have not seen anyone appreciate this mango more than Gujaratis. They even eat the peel of the mango as it is considered rude to waste this fruit.

Kairi No Ras is a common treat across homes in Gujarati. I had it for the first time at the in-law’s place the gujju way aka with poori 🙂 Also they take out the pulp by hand and use a hand blender to churn in.

Unlike the milky north Indian version, this one is pure mango delight i.e. no milk at all.

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 2.

Theme- Traditional.

Dish for Day – Kairi No Ras

Origin- Disputed between Gujarat and Maharashtra.

Print Recipe
Kairi No Ras/Aamras
Mango might be the the kind of the fruits but I have not seen anyone appreciate this mango more than Gujaratis. They even eat the peel of the mango as it is considered rude to waste this fruit.
Course side dish
Prep Time 10 minutes
Servings
portion
Ingredients
  • 3 - 4 large ones . Medium size mangos
  • 2 tbsps Sugar . . [based on the sweetness of the mango]
  • water . Few on need basis
  • Ice . cubes
Course side dish
Prep Time 10 minutes
Servings
portion
Ingredients
  • 3 - 4 large ones . Medium size mangos
  • 2 tbsps Sugar . . [based on the sweetness of the mango]
  • water . Few on need basis
  • Ice . cubes
Instructions
  1. Wash, peel and cut the mango in a blender.
  2. Make sure you squeeze the seeds of the mangoes to take out as much pulp as you can.
  3. Add 5-6 ice cubes and sugar. [You may add more sugar in case the mango is not very sweet.
  4. Churn it twice for 2-3 seconds.
  5. Add a few tbsp of water to make the blending easy.
  6. What we need is a thick thick mango puree. Add water very slowly.
  7. Serve cold with bhakri, poori or any bread of your choice.


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