Homemade Mango Squash Recipe
Try this Homemade Mango Squash Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups water
- 4 tbsp lime juice
- few mint leaves
- 4 cups mango pulp ( i used alphonso you could use any swe
- 1 cup grated jaggery or sugar ( i used organic jaggery p
- a pinch of black salt
- 1 /2 t/s of nutmeg powder or caradmom powder (optional)
- Carbohydrate 5.09410000218456 g
- Cholesterol 0 mg
- Fat 0.0423500000181614 g
- Fiber 0.242000003709861 g
- Protein 0.254100000108969 g
- Saturated Fat 0.00484000000207559 g
- Serving Size 1 1 bottle (535g)
- Sodium 20.1700000165467 mg
- Sugar 4.8520999984747 g
- Trans Fat 0.0187550000080429 g
- Calories 15 calories
Peel mangoes and desseed them. Grind mangoes until smooth puree formed. Now sieve the puree just to make sure there are no lumps.In another pan mix jaggery powder + lime juice. Cook until thick syrup is formed. Allow to cool.Once the syrup is cool add the sieved mango pulp. Give it a nice whisk. Finally add black salt, mint leaves and spiced powder if using. Combine all nicely.Store them into air-tight bottles and place them into fridge. Just shake the bottle before serving and serve them chilled with icecubes. Fill 2 tbsp of mango squash in medium sized glasses and fill rest with water.Check the taste if you want them sweeter add a little more squash.
