Mango Frooti...Mango Squash...All in One Special Summer Recipe

Ingredients

• 3 cups Ripe Mango Pulp (peeled, diced; sweet and fragrant)
• 1 cup Raw Mango Pulp (peeled, diced; adds tanginess)
• 1 cup Granulated Sugar (white granulated sugar)
• 1 cup Water (filtered water for cooking)

Instructions

1. Prepare the mangoes

   Peel and dice the ripe mangoes (about 3 cups) and the raw mango (about 1 cup). Set aside separately.

   Time: PT10M

2. Blend mangoes with sugar

   Add the ripe mango pulp, raw mango pulp and 1 cup sugar to the blender. Blend until a completely smooth, fine paste forms with no lumps.

   Time: PT5M

3. Cook the mango mixture

   Transfer the blended mixture to a large saucepan. Add 1 cup water, stir well, and bring to a gentle boil over medium‑high heat. Cook, stirring continuously, for 10‑15 minutes until the mixture thickens and small bubbles form.

   Time: PT15M

   Temperature: 100°C

4. Cool and bottle

   Remove the saucepan from heat and let the mango squash cool to room temperature. Pour the cooled concentrate into a sterilized glass bottle, seal tightly.

   Time: PT10M

5. Store

   Refrigerate the bottled mango squash. It keeps safely for 1½–2 months.

   Time: PT0M

6. Optional: Make Mango Lassi

   In a mixing bowl, combine 1 cup plain yogurt, 2‑3 tbsp mango squash, 1 tsp extra sugar (optional) and a splash of water. Whisk until smooth and serve over ice.

   Time: PT5M

7. Optional: Make Mango Milkshake

   Blend 1 cup cold milk (or vanilla ice‑cream) with 2‑3 tbsp mango squash until frothy. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

0 g

Carbohydrates

65 g

Fat

0 g

Fiber

2 g