The mango season is coming to an end. If you want to have mangoes right through for some more time, Mango squash will be the ideal recipe to keep and use for about 2- 3 months. We have a mango tree in our apartment. It is called senthura variety. Recently it gave numerous ripe good tasting mangoes by the end of the season. With those mangoes only I made this mango squash. You can use any available economical mango for this recipe. Try this and share your comments.
Preparation time - 20 minutes
Cooking time - 10 minutes
Yield - 700 ml
Ingredients:
Mango pulp - 1 cup (240 ml)
Sugar - 2 cup
Water - 1 cup
Lemon - 1
Method:
Peel and deseed the mango. Cut in to cubes. Grind mango into a smooth paste in the mixer.
Add water in the sugar and boil for some time (like gulab jamun syrup).
Strain the sugar syrup and allow it to cool. Add lemon juice in the mango pulp. Mix sugar syrup and mango pulp well.
Pour it in the clean dry bottle. Refrigerate and use for about two to three months.
Whenever you want the mango juice, Add 1/4 cup of the squash and 3/4 cup of water in the glass and mix well. Add ice cubes and serve.
Note:
Don’t mix the pulp when the syrup is hot.
Refrigerate and use the squash because we have not added any preservative.
If you want you can strain the mango pulp. I added as such.
No comments
Post a Comment