Choose ripe mangoes. Peel the skin & squeeze the pulp. Pass through a blender to get a homogeneous pulp. Strain to remove the fibrous portion.

Use very clean, dry bottles for preservation of juice. If you are making a small amount, preservative can be avoided. But refrigeration is a must.

If you add preservative, use after a week, so that the preservative sharpness will tone down.

Mango pulp - 1 cup

Sugar - 1 ½ cups

Water - 1 ¼ cups

Citric acid crystals - 1 ¼ tsp

K M S ( preservative) - a tiny pinch ( dissolve in hot water, when adding)

Mango essence - ½ - 1 tsp (optional)

Yellow colour - little

Mix sugar, water & citric acid in a vessel.

Heat till it boils.

Remove, cool & filter.

Add pulp, essence & colour.

Just before bottling, add KMS.

Fill in sterilised bottles, leaving 1 “ space.

One part of squash to 3 parts of ice water is an ideal mixture.