Also known as Keri no Ras, this summer dessert is relished with hot ghee-laden rotis or puris. The word is derived from the Sanskrit words amra and rasa, the literal translation of this dessert is ‘mango juice’. Gujarat and Maharashtra may bicker over who ‘owns’ this sweet offering, but their desserts differ significantly: the Gujarati version is commonly put through a blender to get a smooth, more fluid texture, while the hand-made Maharashtrian variant is pulpy and thicker. Often, a dollop of ghee is added to the ras as mango produces heat in the body; Ayurveda says the ghee can quell this. When served at weddings or special occasions, it may include additions like cardamom and chopped fruits.