If you’re a mango lover, you must try this easy 3-ingredient Homemade Mango Squash recipe before the season ends. This delicious squash is perfect for making mango frooti, mango lassi, and mango milkshake. The best part? It’s made without any artificial colors, flavoring agents, or preservatives, yet stays good for 2-4 months in the refrigerator.
Squash is a concentrated syrup made of fruit juice or pulp, water, and sugar, traditionally used to make fruits last longer like jams. This recipe is a great way to use up plenty of fresh ripe mangoes to create a delicious summer drink without any preservatives or fillers.
All you need for this recipe are ripe mangoes, sugar, water, and lemon juice, which acts as a natural preservative. You can also use vinegar or citric acid crystals instead of lemon juice. Kesar mangoes are used in this recipe, but any sweet, juicy, ripe, and less fibrous mangoes can be used. You can even use frozen pulp or tinned puree.
This easy and delicious Homemade Mango Squash recipe is a great way to enjoy the taste of fresh mangoes all year round. Once ready, you’ll be surprised to see the bottles emptied sooner than anticipated, and no one would believe it’s homemade.
Perfect Mango Squash Recipe | Homemade Mango Squash Recipe
Ingredients
To prepare mango squash
Instructions
To prepare mango squash
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Select fully ripened mangoes.
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Rinse and peel the mangoes.
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Roughly chop all the mangoes and discard the seeds.
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In a mixie jar add all chopped mangoes grind in high speed to fine smoothie without adding any water.
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Measure the ground mango smoothie.
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Measure same amount of sugar.
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Keep ready equal amount of mango pulp and sugar.
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Take sugar, plenty of water in a pan and toss till the sugar melts.
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Add table salt once sugar get dissolved and start boiling, stir well.
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Add lemon extract or citric salt to the sugar water, after it started to boil, please do not stirrer disturb. Over stirring will affect the correct consistency.
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Heat till sugar syrup reach one string consistency.
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Add mango pulp to the sugar syrup in low flame and mix well.
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Switch off the flame and make mango and sugar syrup blend together.
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Before getting cool down keep ready for straining.
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Strain the mango sugar syrup mixture using wooden spatula.
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Strained mango squash is ready.
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Before storing the measurement bottles, storage bottles get sterilized in boiling water for 5 minutes and allow to dry.
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Store for long time at least 3 months in refrigerator.
To prepare Mango frooti
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Use chilled squash to make juice.
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The consistency of squash got thickened, once it gets chilled.
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In a blender add ¼ th level of mango squash and add ¾ th level of water.
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Tightly closed and shake vigorously by hands.
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home-made yummy mango frooti is ready for serving.
To prepare Mango lassi
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For mango lassi preparation, in a jar add 1/4th level of mango squash.
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Add ice cubes and ½ level of fresh thick curd.
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Add ¼ th level of cold water.
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tightly Closed and grind in high speed in mixie.
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Transfer in to serving mug garnish with cube shaped fully ripened mango pieces.
To prepare mango milkshake
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To prepare mango milkshake take 1/4th level of cold mango squash.
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Add cup of boiled then cool milk.
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Tightly closed and do mix in high speed in mixie.
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In a serving cup add cube shaped fully ripened mangoes.
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Then add ground mango milkshake and on the top add scoop of vanilla ice cream.
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Garnish with nuts. Delightful mango milk shake with ice cream, chopped mangoes and nuts is ready for tasting.
Note
- Check the consistency of the syrup by taking a few drops of the syrup in a small bowl and cool it down. Then, with the help of your thumb and forefinger, stick the syrup in between them to find out its consistency. If a single small thread is formed, then it means your one-string sugar syrup is ready.
- Use metal strainer avoid nylon strainer
