The pleasant flavor of Mango Squash, a cool tropical drink that tastes like ripe mangoes, will help us quench our thirst. I’m thrilled to introduce you to this tropical elixir, mango squash, which is beloved for its sweet and tangy flavor.
Ripe mango pulp is blended with sugar and citrus juices to make Mango Squash. The end product is a thick, concentrated syrup that tastes great and gives you energy when you combine it with soda or water.
I’ll discuss mango squash in this blog post, including its appeal as a cold, fruity beverage, its ease of preparation, and its popularity. Let’s explore the world of mango squash together—it’s like a taste of the tropics in a glass!
Homemade Mango Squash Recipe
Mango squash is a delicious and cool beverage that's ideal for summer's heatwaves. This concentrated syrup, which is made with ripe mangoes, sugar, and a touch of citrus, may be combined with soda or water to make a refreshing drink that perfectly captures the spirit of summer. A tasty and simple way to enjoy the flavours of this popular fruit is with homemade mango squash, which is perfect for summer parties or just for your own use.
Equipment
- A large saucepan
- A blender or food processor
- A fine mesh strainer or cheesecloth
- Sterilized bottles for storage
Ingredients
- 2 large Ripe mangoes (about 2 cups of mango pulp)
- 2 cups Sugar (adjust based on the sweetness of the mangoes)
- 1 cup Water
- 2 tablespoons Lemon juice
- 1 teaspoon Citric acid (optional, acts as a preservative)
- 1/2 teaspoon Salt (to enhance flavors)
- A few strands of Saffron (optional, for color and aroma)
Instructions
Step 1: Prepare the Mango Pulp
- Peel the mangoes and remove the pulp. Blend the mango pulp in a blender or food processor until smooth. If you prefer a completely smooth squash, strain the pulp through a fine mesh strainer or cheesecloth to remove any fibers.
Step 2: Make the Sugar Syrup
- In a large saucepan, combine sugar and water. Heat the mixture over medium heat, stirring until the sugar completely dissolves. Bring it to a boil, then simmer for about 5 minutes to get a slightly thick syrup.
Step 3: Combine Mango Pulp and Syrup
- Add the mango pulp to the sugar syrup in the saucepan. Stir in lemon juice, citric acid (if using), salt, and saffron strands (if using). Mix well and simmer for another 5 minutes. The lemon juice not only adds tanginess but also helps preserve the color of the squash.
Step 4: Cool and Bottle
- Remove the saucepan from heat and allow the mixture to cool completely. Once cooled, transfer the mango squash into sterilized bottles using a funnel. Seal the bottles tightly.
Step 5: Store and Serve
- Store the mango squash in a cool, dark place or in the refrigerator. To serve, mix one part of mango squash with three parts of chilled water or soda. Adjust the concentration according to your taste.
Tips and Information
Tips and Information
- Choosing Mangoes: Opt for sweet and pulpy mango varieties like Alphonso, Kesar, or Hapus for the best flavor.
- Preservation: Citric acid acts as a preservative, extending the shelf life of the squash. If you’re planning to consume it quickly or store it in the refrigerator, you can omit it.
- Sterilization: Ensure the bottles are sterilized properly to prevent any microbial growth and to prolong the shelf life of the squash.