Mango Squash

Mango Squash is a handy juice concentrate made by simmering mango pulp with sugar syrup. Mango Squash is ideal to make in advance for serving welcome drink in large quantities for parties & get together. Mango Squash presented here is with natural lemon preservative and keeps good for a week.

Mango Squash is made without any added preservatives and artificial colors.This homemade mango squash is so easy to make and you can store in fridge for about 10 days.Just pour the squash mix withe water and serve, yes as easy as that.

I saw this Mango Squash Recipe and noted down from a tamil magazine long back, though the original recipe used sodium meta bi-sulphate as  preservative, I skipped it and used just lemon juice so the shelf life is less but then as its summer and mango season is on, you can make fresh batch as and when needed.

When I posted this on Instagram many of you had asked about this glass bottle, this decanter is from Poppad Jammal.

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Mango Squash

Mango Squash is a handy juice concentrate made by simmering mango pulp with sugar syrup. Mango Squash is ideal to make in advance for serving welcome drink in large quantities for parties & get together. Mango Squash presented here is with natural lemon preservative and keeps good for a week.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings10 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup mangoes chopped
• 1 cup sugar
• 1/2 cup water
• 1 whole lemon

Instructions

• To a mixer jar add mangoes, blend to a fine puree. Set aside.
• To a sauce pan - add sugar and water to it. Boil till sugar dissolves completely.
• It will turn sticky, no syrup strings needs to be checked. When it starts to turn sticky add mango pulp. Mix well bring to a small boil.
• Cook for a minute then switch off cool down completely.
• Strain, the mixture should be thick and syrupy.
• Add lemon juice mix well. Now our homemade mango squash is ready. Take a clean dry bottle.
• Pour it in and store in fridge. When you want to make mango juice just pour 2 to 3 tbsp of squash to the serving glass add 1/2 to 3/4 cup chill water mix well and serve.
• Serve Mango Squash chilled!

Notes

• Always use clean dry bottle
• Glass bottle is preferred to store in fridge. I used my glass decanter which I had idle since sometime now.

 

Nutrition Facts

Mango Squash

Amount Per Serving (25 ml)

Calories 87 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.02g

Sodium 1mg0%

Potassium 28mg1%

Carbohydrates 22g7%

Fiber 0.3g1%

Sugar 22g24%

Protein 0.1g0%

Vitamin A 179IU4%

Vitamin C 6mg7%

Calcium 2mg0%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Mango Squash

1. To a  mixer jar add mangoes, blend to a fine puree.Set aside.
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2. To a sauce pan – add sugar and water to it.Boil till sugar dissolves completely.
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3. It will turn sticky, no syrup strings needs to be checked.When it starts to turn sticky add mango pulp.
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4. Mix well bring to a small boil.Cook for a minute then switch off cool down completely.
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5. Strain, the mixture should be thick and syrupy.
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6. Add lemon juice mix well.Now our homemade mango squash is ready.Take a clean dry bottle.
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7. Pour it in and store in fridge.When you want to make mango juice just pour 2 to 3 tbsp of squash to the serving glass add 1/2 to 3/4 cup chill water mix well and serve.
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Serve chilled!

Yummy mango juice using homemade mango squash ready.

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