Mango squash

• Select fully ripe,juicy,non-fibrous mangoes.Take pulp and strain.
• Off season you can use canned unsweetened mango pulp.
• KMS(preservative) will be available in big super markets in essense section.

Ingredients:

• Mango pulp- 1 litre
• Sugar-1.6 kg
• Water-1.4 litres
• Citric acid-30 gms
• Lemon yellow colour-optional
• K.M.S(potassium meta bi sulphate).-3.2 gms

Method:

• Take sugar,water and citric acid in a vessel.
• Heat to boiling point.
• Filter and cool the syrup.
• Add the mango pulp to the cold syrup and mix well.
• Add lemon yellow colour (optional)
• Finally add KMS dissolved in a little water to the squash.
• Mix thoroughly and pour in clean,sterilised bottles leaving 1/2'' head space.
• After adding preservative bottle immediately.
• Use after 24 hours.
• Serving
• Squash-1/4 glass
• Fill with iced water/ice and serve.