Monday, March 1, 2010

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.

  • 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


  • 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. 

Mango on Foodista


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