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Aamras Puri Recipe | How to make Aamras Puri | Poori with Mango Pulp

Aamras Puri Recipe is a delicious sweet mango treat made from flavoured or plain mango pulp & served during summers with Puri, a deep fried Indian bread.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast / Dessert / Snack, Breakfast and Snack, Breakfast/Main Course/Flat breads
Cuisine: Indian (Gujarati), Indian (Maharashtrian)
Keyword: Aamras Puri, Puri With Mango Pulp, Ras Puri, Mango Rasayana with poori, Mango Panakam With Poori,
Servings: 4
Author: Padma Veeranki


For Aamras:

  • 3 Ripe Mangoes Juicy or Hard Variety
  • 1 tbsp Sugar depending on the sweetness of mangoes
  • ¼ Cup Milk

Optional flavours:

  • ¼ tsp Green Cardamom powder
  • Few Saffron strands
  • ¼ tsp Dry ginger powder Sonth

For Puri:

  • 2 Cups Whole Wheat Flour Atta
  • ¼ tsp Salt
  • Water as needed to make Dough
  • Oil to deep fry Puris


Making Aamras:

  • Wash and peel the mangoes. Dice the mango flesh and discard the mango seed. Blend the mango flesh with sugar to a smooth puree.
  • You can add a little milk too.
  • Add any one of the flavours or make it plain.
  • Pour the mango puree to a bowl and serve.

Making Puris:

  • Mix the flour and salt in a bowl and add water gradually.
  • Mix well and knead to form a firm dough.
  • Make small round balls of the dough.
  • Roll each one about 3 - 4 inches in diameter, dusting some flour.
  • Deep fry these rolled puris in hot oil till they puff up and turn golden brown.

Recipe Video


  • The quantity of the sugar used to prepare aamras largely depends on the sweetness of the mangoes.
  • Preferably Alphonso Mangoes would be good to make Aamras.
  • You can add little milk or water to dilute the aamras but make sure not to thin out too much that it becomes a drink.
  • Mango Pulp can be refrigerated in an air tight container for about a week. You can also freeze it in serving portions and enjoy them any time of the year.
  • You can also add a teaspoon of sugar when making dough for puri as it will give nice golden brown colour the poori when deep frying.
  • Roll the puris of medium thickness. If it is too thin like roti then it will not puff up while frying.
  • Oil level in pan should be good to submerge poori and give it space to rise.
  • Ensure that the oil is neither too hot nor cold. if hot, the puris get browned quickly. If it is not enough hot, then the puris absorb more oil.