Mango Squash Recipe
Mango Squash is a sweet and thick concentrate made by cooking mango puree with sugar syrup and lemon juice. This recipe can be made in summer when mangoes are plenty in the market. It has a bright golden colour and a rich mango taste. You only need to mix it with chilled water and the drink is ready.
Servings6
Ingredients
- 2 cups mangoes
- 1 cup sugar
- ½ cup water
- 1 tablespoon lemon juice
Instructions
Preparing mango puree
- To a mixer jar add 2 cup mangoes roughly chopped.
- Blend to a fine puree. Set aside.
Preparing sugar syrup
- To a sauce pan - add 1 cup sugar and ½ cup water to it.
- Boil till sugar dissolves completely. It will turn sticky first.
- Allow it to boil. Carefully take the syrup and touch it between your fingers like this. The syrup with form half string but will break – this is half string consistency.
- Adding mango puree
- When this consistency is reached add mango pulp.
- Mix it well with a ladle and let it to boil. Keep the flame in low.
Preparing mango squash
- Allow for a short boil, cook for a minute then switch off and cool down completely.
- Strain using a metal strainer.
- Discard the remains.
- Now add 1 tablespoon lemon juice to it.
- Mix it well.
- Now take a sterilized glass jar.
- Transfer the mango squash into it and store.
Preparing mango juice
- To prepare mango juice - add 2 tablespoon mango juice to the serving glass.
- Add around ½ cup chill water. Mix it well your mango juice is ready!
- Instant mango juice is ready!
Notes
- Ripe mangoes – I choose mangoes which are fully ripe and smells sweet. Raw ones needs more sugar and the taste becomes different.
- Check the syrup – I take a drop of syrup between two fingers and touch it. It should form a half string and break soon.
- Keep flame low – I keep the flame low after adding the puree. If the flame is high, it splashes and sticks at the bottom of the pan.
- Cool completely – I let the squash cool fully before adding lemon juice. Warm squash makes water drops inside the jar.
- Strain well – I strain it using a metal strainer and press the pulp with a spoon. This gives smooth squash without any fibre.
- Use clean jar – I use only a clean, dry and sterilized glass jar. A wet jar spoils the squash very fast.
Nutrition Facts
Mango Squash Recipe
Amount Per Serving (25 ml)
Calories 162
Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.1g
Sodium 2mg0%
Potassium 96mg3%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 41g46%
Protein 0.5g1%
Vitamin A 595IU12%
Vitamin C 21mg25%
Calcium 7mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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