Green Mango squash

Now that summer is almost over, you can say good bye to the khatti Kairi or raw mangoes. Or maybe you can politely ask them to wait for a while in the form of this squash!

Ingredients :

1 kg green mango pulp
½ kg sugar
2 gm sodium benzoate

Method:

Put mango pulp through a sieve. Make a thick syrup of sugar and ½ ltr water. Cook syrup and add mango pulp. Blend well. Mix sodium benzoate in a little warm water and add to the squash. Blend well. Bottle and seal airtight.