Keri no Ras

Keri no Ras is Mango pulp in Gujarati. I love mango pulp especially the kesar mango pulp you get from a tin and it goes amazing with puris. I do also love dipping my papad/far-far in mango pulp. Here I am going to share a simple recipe on how to make mango pulp using fresh kesar mangoes.

Ingredients: Kesar Mangoes (or any other south asian variety you prefer)

Milk

Caster sugar or powdered sugar

Method:

Wash your mangoes and pat them dry.

Then make a small cut and use that as the starting point to start peeling the mangoes.

Once your mangoes are all peeled cut them to pieces and set aside. Once you get to the mango seed use the back of the knife to scrape off the pulp.

Now with the pulp, add this into a blender or grinder and blend until smooth.

Place the blended plup into a dish and add milk and sugar. The amount of milk you add depends on how thick or runny you want your Mango pulp. The same goes with the sugar. Here I have used powdered sugar but I prefer using caster sugar. I find the starch added in powdered sugar changes the flavour for me. You can also not add milk or sugar for an all natural mango pulp.

Mix everything well until fully combined. Check for consistency and sweetness incase you need to add anymore milk or sugar.

Then place this into the fridge to chill. Once chilled it is ready to eat and enjoy!

Serve this along side an indian meal as a side dish or as part of a thali. Or simply enjoy as a dessert. My parents enjoy this by sprinkling some cumin powder on top. I prefer it plain.

#sweetdish #mango #gujaratifood