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Mango Squash's Recipe

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2 ½ kg Sindhri mango pulp
2 ½ litre boiled water
5 kg sugar
5 tbsp citric acid mixed in ½ cup water
¼ tsp meta-bi sulphate, levelled and dissolved in ¼ cup water


  • Wash the mangoes then peel and cut into chunks.
  • Blend the pieces into a smooth puree and weigh the pulp.
  • It should be 2 ½ kg. Add two-and-a-half litres of boiled water and five kilograms of sugar.
  • Stir well till the sugar is fully dissolved.
  • Mix in citric acid and strain the mixture through a thick muslin cloth to remove impurities.
  • Now add meta-bi sulphate and mix well.
  • Fill the mixture in sterilised bottles but do not use for a week.
  • Keep shaking the bottles once a day for eight days.
  • Now use as required, adding water if needed.

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