Raw mango Squash | Homemade Mango Squash || How to make squash at home with step-by-step photos and Video.....
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 the pulp and cook with water and rose water by adding the sugar. This recipe is cooked on medium-low flame until
gets the desired thickness
I prepared homemade raw mango squash, which is
the best than store-bought squash, it is a pure and hygienic drink, that gives relief
from the heat and undue thirst during the fast whole Ramadan, nowadays seasoning Keri is easily available at the market, and you can make it at home so try once and enjoy this natural drink
This an easy recipe that may take a long time for you
but is 100% pure without any added chemical
My Latest Mango Squash Recipe:
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 favorites, of which raw mango has
the widest appeal.
Drinking the juice of raw mango during summer 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 keri
Pour 1 cup water little by little into the mashed pulp. and stir well
Now add sugar and stir to combine well
Next, cook the pulp on a medium-low flame keep stirring until the sugar is dissolved.
Maintain the flame temperature to make the squash perfect
Mash it with the help of a hand blender so that all fiber and lumps are dissolved
Keep stirring once started bubbling add mango essence then mix well
To check the consistency of the squash upside down the spoon and draw a line in the center and you see separated from both sides it means done
Homemade Mango Squash is ready to use
You can
preserve raw mango squash in a bottle or any container whatever you have
available
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 a 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, and a great combination of sourness and sweetened taste
Ingredients:
- 1 kg, raw mangoes (Kerri)
- 500g, of sugar
- 1.5 cups, water
- 2 tbsp, lemon juice
- 2-3 drops, yellow food color
- 2 drops, of mango 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 Keri
- Now mash the pulp in a pot very well with the help of a spatula
- Pour 1 cup water little by little into the mashed pulp. and stir well
- Now add sugar and stir to combine well
- Next, cook the pulp on a medium-low flame keep stirring until the sugar is dissolved.
- Maintain the flame temperature to make the squash perfect
- Mash it with the help of a hand blender so that all fiber and lumps are dissolved
- Pour the remaining water, lemon juice, and yellow food color into the pulp
- Keep stirring once started bubbling add mango essence then mix well
- Keep cooking the pulp until thickened
- To check the consistency of the squash upside down the spoon and draw a line in the center and you see separated from both sides it means done
- Homemade Mango Squash is ready to use
- You can preserve raw mango squash in a bottle or any container whatever you have available
- 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 a much sweetest drink
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