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Homemade Mango Squash...step by step tutorial.


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-girl-woman. I love homemade stuffs to bits....just cant imagine buying a bottle of squash.....loaded with all the artificial stuffs....sometimes when I read the label....my brain screams does this contain any natural fruit???.

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.
Ingredients:
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).

Method:
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??

Comments

  1. Delicious mango squash Nisa, I love mangoes, Thanks for the birthday wishes to my daughter, She enjoyed her birthday to the core.

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  2. Simply refreshing and inviting mango squash.
    Deepa

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  3. Delicious squash. Do visit me whenever u hv chance.

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  4. Refreshing and delicious squash.. looks awesome !!

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  5. So delicious. Can we substitute lemon juice for citric acid. Allergic to critic acid.
    Humi

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    Replies
    1. Hi Gheza, thanks for stopping by...about your query, I have mentioned in the ingredients list that I used lemon juice instead of citric acid...hope this helps.

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  6. wow! drooling recipe...looks superb and tempting clicks

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  7. Looks yum. Love the colour of the squash

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  8. hi Nisay.thank you for the recipe.i an asking on the amount of lime juice to mix in the squash.thanks

    ReplyDelete
    Replies
    1. Hi Anon-thank u for stopping by....about your query I used juice of 4 medium sized lemons as stated above.....hope this helps.

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  9. i add some more citricacid it is so sour what to do nimmy

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    Replies
    1. Hi Anon-Citric acid will make the juice very sour, pls add only want I have mentioned....I would suggest some more mango pulp, sugar, and water....hope this helps.

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  10. Great recipe :) have posted this on my blog and given you the link thanks so much for sharing this recipe :)

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  11. wow i am alos like it its looing so beutifulmango

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  12. awesome....came out really well...i added lil mace too to the squash.......thank you

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    Replies
    1. Thank you for coming back with this awesome suggestion!

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  13. Is it necessary to sieve the mango pulp if the mangoes are of fleshy type? If using lemons, when to add them while making the sugar syrup or once the sugar syrup has come down to room temperature?

    ReplyDelete
    Replies
    1. Hi Indu, its not necessary, but remember squashes comes clean and fibreless...yes, adding mango pulp and lemon juice at room temperature...also blending in a high speed blender for a few extra minutes would be good; if you do not prefer to strain....hope this helps and thanks for stopping by :)

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  14. Can jaggery be used instead of sugar? If yes, same amount?
    Your recipes are interesting and good. Tried a few...came out well.
    Thanks for sharing your recipes.

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    Replies
    1. Hi Anon-I am not sure whether you can, as I have not tried it....thanks for stopping by :)

      Delete
  15. Hi.
    Can you tell me what will be the shelf life of this squash without preservatives??

    ReplyDelete
    Replies
    1. It will stay good for week, if refrigerated.

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  16. very delicious and tasty recipe...

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  17. how many cups can we get from this

    ReplyDelete

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