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Keri no RasKeri no Ras, Aam Ras or Mango Pulp is a traditional Gujarati dish, popular amongst Gujaratis in India and abroad, and is consumed by the cart load in the Summer Mango Season.
VarietiesMangoes enjoy a near cult status in Gujarat, India, by far the largest producer, with an area of 16,000 km˛ with an annual production of 10.8 million tonnes, which accounted for 57.18% of the total world production of mangoes. There are different varieties of mangoes used for different purposes, of which Langra and Himsagar are considered among the most superior types of mangoes in India. However, the varieties which allegedly produce the best Keri no Ras, are thought to be Kesar and Haphoos (Alphonso), and in most cases is a combination of the 2 varieties.
PreparationRipe mangoes are first soaked in water for a couple of hours to ensure maximum juice production. After this, they are gently rolled in the palms of the hand to soften the pulp into a semi liquid juice. then the black sap (where the fruit attached to the branch) is removed, and the juice squeezed out. Once this is done, 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, producing a smooth pumpkin soup-like consistency. Most people today use a blender or food processor for this purpose.
In Modern TimesSince a lot of 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, a lot of families freeze the Mango Pulp during the summer months, so that their relatives/visitors can still enjoy Keri no Ras!
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