Mango Squash- No Preservatives

Mango squash recipe without preservatives or colorants. Made with just four ingredients, this homemade mango squash gets ready in 20 minutes and stays good for 15 days in refrigerator. Perfect summer coolant and also a delightful way to enjoy mangoes 🙂 Vegan and gluten free recipe.

For more mango recipes please check mango ice cream, mango milkshake, eggless mango cake, mango falooda recipes.

I am a big fan of homemade squashes and come summer I like to have 2-3 varieties of them as respite from scorching heat. Lemon squash, orange squash, amla squash are few of my favorite ones that are healthy as well along this easy mango squash.

You can make mango squash in two ways. One is this no preservative method and another one is using sodium meta bisulphate as preservative to increase shelf life.

I am sharing the recipe for squash made with out preservatives as I have never tried the latter. Here is my easy recipe for making squash with mangoes and I hope you enjoy it.

About This Recipe

Squash is a concentrated syrup usually made of fruit juice or pulp, water and sugar. When required a part of squash is mixed with with three or four parts of water and served cold as summer drink.

Traditionally squash was made to use up the bounty of fresh fruits and make it last longer just like jams. A preservative like sodium meta bisulphate is added to store in for long time.

However you can make perfectly delicious homemade squash without any preservatives or fillers. If you are new to making squash at home, this recipe is a good one to start.

All you need for this recipe are ripe mangoes, sugar, water and lemon juice. Here lemon juice acts as preservative. You can also add vinegar or citric acid crystals instead of lemon juice.

Here I have used brown sugar or raw sugar, so the color of mango squash is a bit darker than the store bought ones but the taste is just the same.

I have not added flavor like saffron or cardamom in the concentrate as I like to flavor my drink differently every time. Sometimes I add a dash of freshly pressed ginger juice or sometimes crush some mint leaves while serving.

I have used alphonso mangoes here but you can use sweet ripe mangoes. Just make sure the mangoes are sweet, juicy, ripe and less fibrous. You can also use frozen pulp or tinned puree too.

Do try this easy mango squash recipe and enjoy. It is

perfect summer coolant

made of fresh mango juice

no preservatives

made of just 4 ingredients

Easy to make simple recipe.

How To Make Mango Squash Recipe

Rinse, peel and roughly chop the mangoes. I used super ripe mangoes and they were more or less mushy. You will need around 2 cup mangoes.

Transfer the chopped mangoes to a blender jar and blend to a smooth puree. Measure out 1 cup puree.

Now combine 1 cup sugar with 1/2 cup water in a sauce pan.

Start cooking it medium flame until the sugar melts completely. Continue to cook until the syrup boils well and turns slightly sticky. No need to boil the sugar syrup until one string consistency.

Lower the heat and add the mango pulp, lemon juice or lime juice. Mix very well and bring to a gentle boil. Keep mixing well as the squash concentrate boils.

Remove from flame and let cool completely. Now you can strain the syrup if you wish. Store the squash in a clean dry glass bottle and refrigerate.

To Make & Serve Mango Juice From Squash

Combine 1/4 cup mango squash with 3/4 cup cold water and mix well.

Add some ice cubes and serve immediately.

Some Flavoring Ideas

While serving you can add some crushed mint leaves or basil leaves or 1/2 teaspoon ginger juice.

You can also add add some crushed saffron strands.

Frequently Asked Questions

More Summer Drinks

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Jigarthanda

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