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.
Keyword: Mango squash
2cupsmangochopped and pureed, 1 cup mango puree
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.
Combine 1/4 cup mango squash with 3/4 cup cold water and mix well. Add some ice cubes and serve immediately.