MANGO SQUASH

A refreshing squash recipe made from mango pulp Preparation Time : 15-20 minutes Cooking Time : 30-40 minutes Servings : 4

Ingredients

Mango pulp 500 millilitres Sugar 800 grams Citric acid 2 1/2 teaspoons Sodium benzoate 1/2 teaspoon

Method

Take sugar, seven hundred millilitres of water and citric acid in a pan and heat till the sugar melts. Remove the scum from top.Add the hot sugar syrup to the mango pulp in a bowl. Take sodium benzoate in a small bowl, add a little of the mango mixture and mix well and add to the rest of the bowl. Mix well. While the squash is still hot pour it into sterilised bottles through a funnel leaving a headspace of an inch. Close the bottles and set aside to cool. You can store it for a year. To serve, take a little squash in a glass, add soda or water and ice cubes. Mix and serve immediately.Recipe Tip Tip: To sterilise the bottles, rinse them with boiling water and dry them. Alternatively you can heat them in boiling water bath on medium heat for fifteen minutes, then dry and use them. You can also sterilise them in the oven. Preheat the oven to 120°C. Wash the bottles, rinse them thoroughly and dry. Then sterilise in the oven for 10-15 minutes.