Its been a long time since I had any store bought juice / soft drinks. There were times when I used to pick a 1.5 litre pack of frooti whenever I went grocery shopping. I was such a fan of that drink. But then pregnancy set in and I was forbid from having any sodas/coolers and gradually I started detesting them. Courtesy... articles telling flies and pesticides found in all these drinks. Thanks to 'A' he has also joined me and together we have sent the habit flying out of the windows. And now thanks to blogging I have come across quite many 'preserve' posts and that led me to me making homemade mango squash.
When I handed over a glass of the cooler to the huss, he gave me a stare and asked me when I got Frooti from the market. So when I explained him that it was homemade, he was taken back and came over for another glass. The squash lasted only for 3 days in our case and hence I am not sure of the shelf life of the small batch.
This is a very handy preserve when you get surprise visitors. Also you can use this as topping for ur ice-creams / cakes / fruit salad / anything that needs a fruity topping as I did in my Mango Choco-Chunk Cake(recipe coming soon).
Since I made this in a small quantity, I skipped adding the preservative and replaced the citric acid with lemon juice. But if you need to make a big batch, hop over to Nit's Mango Mood.
|~*What U Need*~|
Mango pulp - 1 cup
Water - 1 cup
Sugar - 1.5 cup
Lemon juice - 1 tsp
How I made it:
Peel and chop mangoes. Blend it into a smooth mixture.
Add the sugar, lemon juice and water in a pan and heat until the sugar dissolves and you see bubbles coming up.
Bring the sugar syrup to room temperature and then mix the mango pulp with this until you get an even and smooth mixture.
Now pour the squash into an air-tight container and refrigerate until use.
Homemade Mango squash is ready.
To serve, fill 1/3rd of the serving glass with mango squash and remaining with water. Combine well and serve chilled topped with ice cubes.
So thats it Folks...