Keri no ras

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Keri no Ras, also Aam Ras, (mango pulp) is a traditional Gujarati dish, popular amongst Gujaratis in India and abroad.

To produce Keri no Ras, ripe mangoes are soaked in water for a couple of hours to ensure maximum juice production, then gently rolled in the palms of the hand to soften the pulp into a semi liquid juice. The black sap (where the fruit attached to the branch) is removed and the juice squeezed out. Then the skin is turned inside out and any leftover juice is scraped off the inner skin.

Traditionally, this juice was then passed through thin muslin cloth to remove any fibrous strands of the fruit and produce a smooth consistency. Most people today use a blender or food processor for this purpose.

Since many Gujaratis have migrated to other parts of the world and usually visit India during the December holiday periods, they miss the mango season. To counter this, families may freeze the pulp during the summer months for consumption in winter.