Raw mango squash | Homemade Mango Squash || How to make squash at home with step-by-step photos
Raw Mango Squash nothing spells relief like taking a sip of raw
mango juice in summer, a great combination of sourness and sweetened taste of
this homemade squash
My mother used to make raw mango squash at home in
summer is called also (amori ka sherbet) I learned from her, that May Allah grant her the highest rank of Jannah Ameen
This recipe is prepared with a few
ingredients, first, all Kerries are roasted on a slow flame then separated all
seeds and skin from pulp and cook with water and rose water by adding the sugar. This recipe is cooked on medium-low flame until
get the desired thickness
I prepared homemade raw mango squash, which is
the best than store-bought squash, it is a pure and hygienic drink, gives relief
from the heat and undue thirst during the fast whole Ramadan, nowadays seasoning Keri is easily available at
market, and you can make it at home so try once and enjoy this natural drink
An easy recipe that may take a long time for you
but 100% pure without any adding chemical
Benefits of raw mango:
Raw mango has vitamin C which can cure scurvy. as
well as the uncomfortable heat and the relentless Sun. One of the perks of
living in a tropical country like Pakistan is the opportunity to indulge in
yummy thirst-quenchers prepared from summer favourites, of which raw mango has
the widest appeal.
Drinking juice of raw mango during summers is
more than a mere exercise in palate-pleasing.
The drink reduces the effects of
intense heat and prevents dehydration, by stopping excessive loss of sodium
chloride and iron from the body. These minerals often tend to leach out into
your sweat, during summers, making you dehydrated. this drink reduces the
effects of intense heat and prevents dehydration
You can preserve it for up to 1 month to keep in
the refrigerator so let's go-ahead to know how to make raw mango squash at home?
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Rinse all raw mangoes under the running water and
shift to the large-sized pot
Cover the lid and allow to roast them on low
flame for an hour, keep flipping occasionally
Extract out all mango seeds from roasted kerries
Separate the pulp from the skin
Put all strained pulp in a large-sized pot along
with water and rose water, and stir to combine well
Now add sugar and lemon food colour
Stir
to mix well
And bring it to boil on high flame
Now cover the lid and let it cook for around 2 hours
on low-medium flame or till turns to a thick consistency, keep stirring occasionally
Remove the lid check the consistency and add
vanilla essence, stir to mix well, now let it cool down completely
Raw mango squash is ready to chill and serve
You can
preserve raw mango squash in a bottle or any container whatever you have
available, I did use an old store-bought squash bottle to
preserve homemade raw mango squash just because I had available only it by the time
How to make a drink?
Very easy to make, just take 1 glass to add squash to
taste and pour chilled water
Stir to combine well, then add ice cubes
Raw mango squash is ready to have, you can even add sugar if you like
much sweetest drink
Nothing spells relief like taking a sip of raw mango juice in summer. Raw mango has vitamin C which can cure scurvy, a great combination of sourness and sweetened taste
Ingredients:
- 1 kg, raw mangoes (Kerri)
- 500g, of sugar
- 1 litre, of rose water
- ½ litre, of water
- 2 drops, of vanilla essence
How to make the Raw Mango Squash:
- Rinse all kerries under the running water and shift to the large-sized pot
- Cover the lid and allow to roast them on low flame for an hour
- Keep flipping occasionally
- Extract out all mango seeds from roasted kerries
- Now strain the pulp in a strainer or any muslin cloth if available otherwise can be used as a strainer in place of a muslin cloth
- I also used the strainer
- Put all strained pulp in a large-sized pot along with water and rose water
- Stir to combine well
- Now add sugar and lemon food colour
- Stir to mix well and bring it to boil on a high flame
- Now cover the lid and let it cook for around 2 hours on low-medium flame or till turns to a thick consistency
- Keep stirring occasionally
- Remove the lid check the consistency and add vanilla essence
- Mix well further
- Now let it cool down completely
- Raw mango squash is ready to chill and serve
- You can preserve raw mango squash in a bottle or any container whatever you have available
- I did use an old store-bought squash bottle to preserve raw mango squash just because I had available only it by the time
- Very easy to make
- Just take 1 glass to add squash to taste and pour chilled water
- Stir to combine well
- Then add ice cubes
- Your raw mango squash is ready to have
- You can even add sugar if you like much sweetest drink
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