|Ripe mango juice||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Citric acid||1 Teaspoon|
|Sodium meta bisulphate||1 Pinch|
1. Select firm but ripe fruit. Wash, peel, de-seed and cut into chunks. Add very little water (boiled and cooled) and extract the juice, crushing by hand or using a juice extractor. If it is difficult to extract, then add some water to the mango pieces, boil until soft, cool and then extract the juice. Strain. Measure one cup of juice.
2. Dissolve sugar in 1 cup water, add the citric acid, and boil for one minute. Strain to remove the scum, put back on fire, and boil until a slightly thick syrup is obtained. Cool.
3. When completely cooled, mix the syrup and mango juice. Add the colour and essence drop by drop until you get the desired colour and flavour.
4. When thoroughly cool, pour into squash bottles.