Green Mango Squash

Ingredients

·       Raw mango: 1 kg

·       Water: 1.5 kg

·       Sugar: 1.5 kg

·       Salt: 80g

·       Mint leaves: 50g (for juice)

·       Cumin seed powder: 2 tsp

·       Citric acid: 1 tsp

·       Sodium benzoate: 0.6 g/kg prepared product (OR Potassium metabisulphite: 0.2 g/kg prepared product – choose one, Sodium Benzoate is generally preferred for fruit squashes)

·       Green colour: 200mg/kg of prepared product

Method

1.     Peel the skin of the mango and grate.

2.     Cook grated mango pieces with water (from the 1.5 kg) till soft.

3.     Strain the cooked mango mixture to extract the juice and let it cool.

4.     Take 50g mint leaves, grind with a little water, and strain to extract mint juice.

5.     In a separate pot, mix sugar, citric acid, and the remaining water. Bring to a boil. Add salt and cumin seed powder. Turn off the flame. Remove any scum that forms and strain the syrup through a muslin cloth. Let it cool.

6.     Once both the mango juice and the syrup are cool, mix them together.

7.     To add preservatives and colour:

o   In a very small amount of warm water (or a small portion of the cooled squash mixture), dissolve the Sodium Benzoate and the green colour.

o   Add this dissolved mixture to the entire quantity of the squash, stirring thoroughly to combine.

o   (If using Potassium metabisulphite instead of Sodium benzoate: Dissolve potassium metabisulphite and green colour in a small quantity of the mixed squash. Add this dissolved mixture to the entire quantity of the squash and mix well.)

8.     Fill the squash into dry sterilized bottles, leaving 2.5-3.5 cm space at the top.

9.     Seal the bottles and store in a cool, dry place.

(Garden to Kitchen, Vigyan Prasar)