Mango Squash
It's the mango season 💃. My husband got me this large, sweet and juicy mangoes and I decided to take them on an adventure 😉. It's refreshing and relaxing, perfect for the hot weather.
Open in Cookpad AppCooking Instructions
- 1
Blend the diced mango until pureed. Run the mango puree through a mesh to remove the mango threads (sorry I don't know what it's called 😉) to get a smooth consistency.
- 2
To make the sugar syrup, place a pot on medium heat. Add the sugar and water. Stir and bring the mixture to a boil. Cook until the sugar dissolves and the syrup thickens.
- 3
Add the mango puree, mix or whisk thoroughly and cook for 4 minutes on medium low heat.
- 4
Add the lemon juice, stir properly and cook for another 8 minutes. Take off the heat and low to cool completely. Transfer to a sterilised jar. This is refered to as the concentrate and can be refrigerated for upto 6 months.
- 5
In a glass jug, add 1 cup mango squash + 3 cups chilled water and stir.
- 6
To serve, add ice cubes to a glass, pour in mango squash, garnish as desired.
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