Mango Squash Recipe
Ingredients
| Ripe mangoes | 1 Kilogram | |
| Citric acid | 15 Gram | |
| Potassium metabisulphite | 1⁄2 Teaspoon | |
| Sugar | 750 Gram | |
| Water wax | 4 1⁄2 Cup (72 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3556 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.66 g3.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 20.1 mg0.8%
Total Carbohydrates 921 g307%
Dietary Fiber 18.1 g72.2%
Sugars 897.7 g
Protein 5 g10.3%
Vitamin A 153.1% Vitamin C 473.2%
Calcium 10.9% Iron 7.7%
*Based on a 2000 Calorie diet
Directions
1 Wash the mangoes well.
2 Wipe them dry with a cloth.
3 Extract the pulp and put in a bowl.
4 In a pan, boil together sugar and water until sticky.
5 Strain well.
6 Add in powdered citric acid along with mango pulp and potassium metabisulphite dissolved in a little water.
7 Cook on medium heat for 5 minutes.
8 Fill in sterilised bottles and cover them tightly.
9 Seal the mouth of the bottles by dipping them in melted wax.
10 Store the bottles in a cool and dark place as light destroys the colour of the fruit.
SERVING
11 Ready to use after one week.
Chef
