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Raw Mango Squash

Veggie.Lover's picture
  Raw mango 125 Gram
  Ginger 15 Gram, chopped
  Lemon juice 1 Tablespoon
  Citric acid 1 Teaspoon
  Sugar 150 Gram
  Jaggery 150 Gram
  Water 3 Cup (48 tbs)
  Potassium meta bisulphite 1 Gram

Combine mango slices and one cup water in a pan and place on fire.
Cook till pieces are tender.
Liquidise and pass through a sieve.
Mix sugar, jaggery and 1 1/2 cups water in a pan and place on fire.
Stir till sugar and jaggery are dissolved.
Bring the syrup to boil.
Add citric acid, dissolved in two tablespoons water.
Let boil for a minute.
Add ginger.
Let cool.
Strain the syrup.
Pour syrup gradually in mango pulp, mixing all the time.
Add lemon juice.
Dissolve potassium meta-bisulphite in a little water and mix it properly in the prepared squash.
Fill squash in sterilized bottles, leaving a gap of 1 1/2 inches on the top.
Cork and seal.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1229 Calories from Fat 4

% Daily Value*

Total Fat 0.45 g0.69%

Saturated Fat 0.11 g0.56%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 123.2 mg5.1%

Total Carbohydrates 321 g107.1%

Dietary Fiber 2.6 g10.5%

Sugars 303 g

Protein 2 g3.5%

Vitamin A 19.2% Vitamin C 74.3%

Calcium 15.6% Iron 14.9%

*Based on a 2000 Calorie diet

Raw Mango Squash Recipe