Homemade mango squash without any preservatives or color or artificial additives......how would you like that to cool yourself this summer with this quick and easy mango squash.
Back in the late 90s, I found this recipe in a weekly magazine and ever since I have made this squash ..... if you are a regular here, you would know that I am a homemade-food-kind-of-
Though the original recipe has sodium meta bisulphate, yellow food color, and mango essence.....I completely skip them....and is always careful to refrigerate the squash, so that I need not use the sodium meta bisulphate....and it does keep good for up to 2 weeks if refrigerated or sometimes even more if you freeze....I also use the undiluted squash syrup to drizzle over icecreams and mango smoothies.
Notes: I used Alphonso mango and hence the color and taste.
Author: Nisa Homey.
Ripe mango juice: 1 cup.( I got the required amount from two medium sized mangoes).
Sugar: 1 cup.
Water: 1 cup.
Citric acid: 3/4 tsp (I used juice of 4 lemon and omitted the citric acid).
Select firm but ripe fruit, I used Alphonso mango. Wash, peel, de-seed and cut into chunks.
Put this in a blend and blend to get thick mango pulp. Sieve the pulp...it will be a little tough to sieve it...but if you prefer you can add some water while blending and make the pulp loose and then it is easy to sieve.... though I stick to the former.
Pure goodness of mango pulp....measure one cup and keep aside.
Dissolve sugar in 1 cup water, add the citric acid, and once it is boiled, simmer for sometime until it is a slightly thick syrup. Switch off fire and allow it cool to room temperature.
Pour the strained mango pulp into the syrup.
Add lime juice and mix well.
Transfer the squash into clear jars or bottles. Quick and easy homemade squash is ready....try it this mango season and enjoy.
To serve, fill 1/4 of a glass with the squash and add water to fill the glass....serve chilled.
Other Mango Recipes you may like.
Have your tried out my homemade easy grape squash yet??