Mango Ras malai: Fusion of RasMalai and Aamras

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Instant RasMalai using Ricotta Cheese and Vegetable Puffs using the Pastry sheets were some the new shortcut/fusion things I was introduced to when I was newly married here in the United States. Being a novice cook, never in a million years would I have imagined making either of these from scratch the traditional, laborious way. However using ready ingredients like ricotta cheese, puff pastry sheets and following some easy steps, making those treats seemed like a total no-brainer to me.  Anyway, 387.415 preparations later ((don’t ask about the decimal placesJ)) suffice to say that I have stopped making them altogether. Please hold on to this thought while I digress, but I promise I will make a connection in the ensuing paragraphs. 

Days later one fine morning when I was minding my own business, I happened to look at the lone mango pulp can (what else) in the pantry. I was appalled when it stuck to me that we do not use decadent Aamras as a standalone dessert but mainly as accompaniment with Puri or Chapathis. Then a flash bulb exploded in my brain and you know what happened next J 

I couldn’t wait to try out the idea and sure enough I was pleased with the outcome. Think about it, what could possibly go wrong when something like cheese is drenched in Aamras (Mango Pulp)? In essence, this is a fusion of Indian eastern and western cooking and that which offers the best of both worlds.


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To make the Malai (cheese) part: 

In a bowl, mix together until very smooth:

2 cups Ricotta Cheese (part skim)

1/2  cup sugar  

Preheat oven to 350 F. Pour into a greased baking dish. Continue to bake for 20 minutes, checking the mixture every 5 minutes until a light brown color forms at the top. Remove and cut into desired shapes and allow to cool.

To make the Aamras part: 

  • 2 cup thick mango pulp
  • 1/2 cup water
  • 1/2 cup milk
  • Sugar (according to taste)
  • 1 tsp cardamom powder

Mix all the above ingredients for Aamras thoroughly. 

Soak the baked cheese in the Aamras for about 4-5 hours. Serve cold.

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  1. Asha says:

    I am just happy that we get canned Indian mango pulp rather than hoping to get real Indian Mangoes!:D
    Dessert looks gorgeous. Sia often makes Mango Rasayana in her blog, I amke Mango Ice cream. Great job, Ricotta makes really good Malai too!:)

  2. Meera says:

    Wow! You are a genius. I do use ricotta cheese for making that Rasmalai that all of us learn after coming to US! 🙂 and with mango pulp, have learned to make mango cheesecake pie too – another thing you learn after coming to US …..but never thought of dunking ricotta malai in the mango pulp. Fabulous. Thanks for sharing.

  3. Padma says:

    The color is so appealing RC! I love rasmalai as well as amras and the fusion of the 2 is simply awesome. Thanks for ur kind comments and a warm welcome onboard. Its like a family member welcoming me after a vacation (blog break)….If time permits will blog from India all my mother’s recipes (c’mon now dont be J for this too!) ha ha haaa!

  4. Farida says:

    This was my first time using Ricotta cheese for any recipe, in any case after 20min in the oven, the cheese is still soft/runny. So we actually need to cool it for it to set like a cake or the malai ball, is that correct.
    thanks for sharing this super easy recipe, I hope I am successful and it will be my all time favorite recipe when mango is available.

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