Home Recipes Comfort Recipes Homemade Mango Squash | Mango Ice Tea, Mango Ice Candy, Mango Frooti,...

Homemade Mango Squash | Mango Ice Tea, Mango Ice Candy, Mango Frooti, Mango Milkshake | Sanjyot Keer


0:00 – Intro
0:53 – Mango puree preparation
1:24 – Sugar syrup Preparation
2:13 – Mango mixture Preparation
2:44 – Sterilization
3:08 – Home-made Mango Squash
7:02 – Mango Juice (Sharbat)
8:33 – Mango Ice Tea
10:12 – Mango Milkshake
12:09 – Mango Ice Canding
13:31 – Outro

Full Written recipe for Mango squash

Mangoes are in season and I’m prepping mango squash and storing it so whenever I want to prepare some mango drink, I don’t have to cut them and take out the puree, but simply grab some homemade mango squash and voila! It’s done, and the best part is, I will give 3-4 ideas how to make 3 drinks & a popsicle idea (optional) just by using this homemade mango squash.

Prep time: 10 – 15 minutes
Cooking time: 15-18 minutes
Serves: 2 litre squash

For mango squash
• Ripe mango puree 1 kg (will take around 8-10 nos. of ripe mango)
• Sugar 1 kg
• Water 1 litre
• Citric acid 1 tbsp
• Salt ½ tsp
• Let’s start by first removing the pulp from mangoes, we require around 1 kg of fresh mango pulp, so you can adjust the quantities of mango accordingly, wash the mangoes well & cut the side to scoop out the flesh, also to avoid the any wastage squeeze the seed as well with hands as even that has too much of pulp.
• Transfer the flesh in a grinding jar and blend into a fine puree.
• Set a wok on medium heat, add sugar and water, mix and dissolve the sugar, as soon as the sugar dissolves in water, add citric acid or you can also add lemon juice, this done remove any impurities in the syrup. The impurities fill start to float on the surface if any, make sure to discard them.
• Stir and cook until the syrup comes to one string consistency, to check, dip the spatula in the syrup and let the syrup rest for 30 seconds, then check by pinching between your thumb and index finger, you’ll see one string being formed, if it doesn’t cook it for little longer.
• Once you get the one string consistency, switch off the flame and add the fresh mango puree & salt, whisk well and pass it through a sieve, your fresh homemade mango squash is ready! keep aside and transfer in a well sterilized glass bottle, close the bottle cap or lid lightly and re-sterilize by submerging in hot water for few seconds in order to increase its shelf life.
• Allow it cool down to room temperature and it can be stored in the fridge for nice 1-2 months.

As the mango squash is ready, you can make several beverages using this as a base.

For mango juice
• Ice cubes
• Mango squash 4-6 tbsp
• Water 100 ml
• Mix all the ingredients well, serve chilled.

For black tea concentrate
• Water 1 litre
• Black tea powder 1.5 tbsp
• Set water in a stock pot, bring to a simmer and add black tea powder, simmer for few minutes.
• Strain the black tea, and cool down to room temperature, once cooled down, chill in the refrigerator to make mocktails.

For mango black tea
• Ice cubes
• Mango squash 4 tbsp or 90 ml
• Salt a pinch
• Lemon juice 1 tsp
• Mint leaves
• Black tea concentrate (80 ml + 50 ml)
• Garnish
1. Lemon slices
2. Ice cubes
3. Mango slices
4. Fresh mint
• In a shaker or any jar, add ice cubes, mango squash, salt a pinch, lemon juice, some mint leaves & 80 ml black tea concentrate, shake well and serve in a glass full of ice, fill half of the glass and top with remaining black tea concentrate and garnish with fresh mint leaves, mango slices and some lemon slices. Serve immediately.

Mango milk shake
• Mango squash 120 ml
• Ice cubes
• Milk 250 ml
• Garnish
1. Vanilla ice-cream
2. Chopped mangoes
• Add all the ingredients in a blending jar and blend fine to make milkshake, pour in a glass and serve chilled with a scoop of vanilla ice cream and some chopped mangoes.

Mango popsicles: (optional)
• Mango squash 150 ml
• Black salt a pinch
• Lemon juice 1 tbsp
• Water 500 ml
• In a shaker or any jar, add ice cubes, mango squash, black salt a pinch, lemon juice & water, mix well and pour the mixture in a popsicle mould, cover with the lid and insert the ice stick & measure and further tie rubber band over it so it doesn’t sink, freeze in deep freezer for 6-8 hours or until it sets perfectly, remove from the mould and serve, sprinkle some lemon juice & black salt while serving for that extra kick.

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