MANGO TANGO

 RAW MANGO / PANNA CONCENTRATE
   

Ingredients.

Raw mango pulp -                5 cups

Sugar -                                10 cups

Water -                                  5 cups

Salt -                                    ¼ Teaspoon

Black salt -                           ¼ Teaspoon

Black pepper powder           ¼ Teaspoon

Mint extract -                        5 Teaspoons

Citric Acid -                           ¼ Teaspoons

K.M.S (Preservative) -           A pinch (optional)

Green Color -                        1 pinch (optional)

METHOD

Blanch the mangoes in hot water for 5-10 minutes and transfer to cold water.

Remove skin and seed and grind it smooth.

Bring water to boil, add sugar and citric acid and remove from fire after 5 minutes.

Strain the sugar syrup.

When cool add mint extract, pepper powder, black salt and salt.

Add the mango pulp and mix well.

Finally add K.M.S (preservative) and green color if needed and bottle.

Serve one fourth concentrate with 3 parts chilled water.

                                            
MANGO SQUASH

INGREDIENTS.

Mango Pulp               - 5 cups

Water                         -  7 cups

Sugar                         - 7 cups

Citric acid                   - 2 Teaspoon

Lemon yellow color   -  2 pinch (Optional)

Mango Essence       -  1 Teaspoon(Optional)

K.M.S(Preservative) -  ¼ Teaspoon(Optional)

METHOD

Select fully ripe mangoes

Remove skin and seed and grind smoothly.

Strain the pulp with the strainer.

Boil water and sugar.

When it starts boiling add citric acid and boil for another 5 minutes.

Strain the sugar syrup and mix with mango pulp.

When cool add preservative, color and essence (if required) and bottle.

For serving mix one part concentrate with four parts of chilled water.