Mango Squash

Ingredients list for Mango Squash

• 500 millilitres Mango pulp

Method

1. Take sugar, seven hundred millilitres of water and citric acid in a pan and heat till the sugar melts. Remove the scum from top.
2. Add the hot sugar syrup to the mango pulp in a bowl. Take sodium benzoate in a small bowl, add a little of the mango mixture and mix well and add to the rest of the bowl. Mix well.
3. While the squash is still hot pour it into sterilised bottles through a funnel leaving a headspace of an inch. Close the bottles and set aside to cool.
4. You can store it for a year.
5. To serve, take a little squash in a glass, add soda or water and ice cubes. Mix and serve immediately.

Nutrition Info