Food Science Universe (FSU)

Preparation of Mango Squash (English)


  • Mango Pulp = 1.0 kg
  • Water = 1.0 L
  • Sugar = 1.5 kg
  • Citric Acid = 30 g
  • SMC Flavour, Mango Chaunsa = 2 mL
  • SMC Lime Juice Yellow Colour = 0.4 g
  • SMC Orange Red Colour = 0.1 g
  • Potassium Metabisulphite = 2.0 g


  • Select fully ripe healthy mangoes and wash them in water.
  • Rub the fruit lightly between the palms of the two hands to thin down the pulp. Extract the pulp by hand or use a pulper for the purpose.
  • Wash the seeds and skins twice with water from the recipe.
  • Mix the washings in the pulp and pass through a muslin cloth or a pulper. Add the remaining water from the recipe (leaving a little to dissolve citric acid and colour).
  • Add sugar and mix.
  • Dissolve the citric acid in a small quantity of water and add to the above mix.
  • Dissolve the colour in a small quantity of water and add.
  • Dissolve potassium metabisulphite in a small quantity of water and add.
  • Caution: Do not taste the squash after the addition of potassium metabisulphite. The SO2 released from the preservative will cause harm to the respiratory system, especially the throat.
  • Fill in pre-sterilized bottles leaving a headspace of about one inch.
  • Close with an appropriate airtight closure.
  • Label and store in a cool dark place.
  • Evaluate the squash after one week.


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