Skip to main content

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.

    ReplyDelete
  2. Simply refreshing and inviting mango squash.
    Deepa

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

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

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

    ReplyDelete
    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.

      Delete
  6. Looks yum. Love the colour of the squash

    ReplyDelete
  7. 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.

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

    ReplyDelete
    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.

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

    ReplyDelete
  10. wow i am alos like it its looing so beutifulmango

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

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

      Delete
  12. 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 :)

      Delete
  13. 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.

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

      Delete
  14. 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.

      Delete
  15. very delicious and tasty recipe...

    ReplyDelete
  16. how many cups can we get from this

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help