Mango Squash Recipe – Authentic Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Mango Squash Recipe – Authentic Indian Summer Drink

Hey everyone! If you’re anything like me, you live for mango season. And honestly, trying to capture that sunshine-in-a-fruit flavor all year round is a serious mission! That’s where this mango squash recipe comes in. It’s been a family favorite for years – I first made this when I was trying to recreate my grandmother’s incredible summer coolers, and it’s been a hit ever since. It’s so refreshing, so easy to make, and honestly, a little bit of this squash feels like a hug in a glass. Let’s get started!

Why You’ll Love This Recipe

This mango squash isn’t just a drink; it’s a little bottle of summer happiness. It’s perfect for beating the heat, impressing guests, or just enjoying a taste of the tropics any time of year. Plus, it’s surprisingly simple to whip up, even if you’re not a seasoned cook. It’s a fantastic way to use up those extra mangoes when they’re in season, and honestly, homemade squash just tastes so much better than anything you can buy in the store.

Ingredients

Here’s what you’ll need to make about 10 cups of this deliciousness:

• 2 cups mangoes (about 3 medium), chopped
• 1 cup sugar
• ½ cup water (120ml)
• 1 tbsp lemon juice (15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Mango Selection – Choosing the Right Variety

The star of the show, obviously! Alphonso mangoes are dreamy for this, if you can get your hands on them. But honestly, any sweet, fragrant mango will work beautifully – Kesar, Dasheri, or even Tommy Atkins (though you might need a little extra sugar with those). Ripe, but not overly mushy, is what you’re aiming for.

Sugar – Types and Adjustments for Sweetness

I usually use regular granulated sugar. You can also use caster sugar, it dissolves a little quicker. Feel free to adjust the amount of sugar to your liking – taste the syrup as you go! If your mangoes are super sweet, you might get away with ¾ cup.

Water Quality – Impact on Syrup Consistency

Believe it or not, the quality of your water matters! Filtered water is best, as it helps prevent any unwanted flavors from affecting the squash.

Lemon Juice – Fresh vs. Bottled & Regional Preferences

Freshly squeezed lemon juice is always best, it adds a lovely brightness. But in a pinch, bottled lemon juice will work. In some parts of India, people also like to add a tiny pinch of citric acid for extra tang – totally up to you!

Step-By-Step Instructions

Alright, let’s make some squash!

1. First, blend those beautiful chopped mangoes into a super smooth puree. No chunks allowed! Set this aside – it’s the heart of our squash.
2. Now, let’s make the sugar syrup. In a saucepan, combine the sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
3. Keep boiling, but don’t stir after the sugar has dissolved. We’re looking for that “half-string consistency” – more on that in the tips section! This usually takes about 5-7 minutes.
4. Once you’ve reached half-string, carefully pour in the mango puree and simmer for just one minute. This helps the flavors meld together.
5. Take the pan off the heat and let it cool completely. Once cooled, strain the mixture through a fine metal sieve to remove any fibers. This gives you a beautifully smooth squash.
6. Stir in the lemon juice.
7. Finally, pour the squash into sterilized glass jars (see tips for how to do this!) and refrigerate. It’s ready to enjoy after a few hours, but the flavor gets even better after a day or two.
8. To serve, mix 2 tablespoons of squash with about ¾ cup (180ml) of chilled water. Adjust to your liking!

Expert Tips

Here’s where I share all my little secrets for squash success!

Achieving the Perfect Half-String Consistency

This is the trickiest part! To check for half-string, take a small spoonful of the syrup and let it cool slightly. Then, try to form a string between your thumb and forefinger. If it forms a single, slightly sticky string, you’ve got it! If it’s too watery, keep boiling. If it’s too thick and forms a hard ball, you’ve gone too far.

Preventing Crystallization in Your Squash

To avoid sugar crystals forming, make sure the sugar is completely dissolved before you start boiling. And don’t stir the syrup once it’s boiling! A tiny squeeze of lemon juice also helps prevent crystallization.

Sterilizing Jars for Long-Term Storage

This is super important if you want your squash to last. Wash your glass jars and lids in hot, soapy water. Then, place them in a boiling pot of water for 10 minutes. Let them air dry completely before filling with the squash.

Adjusting Sweetness & Tanginess to Your Taste

Don’t be afraid to experiment! If you like things sweeter, add more sugar. If you prefer a tangier squash, add a little more lemon juice. It’s your squash, make it perfect for you!

Variations

Let’s get creative!

• Vegan Mango Squash: This recipe is naturally vegan! Just double-check your sugar source if you’re super strict.
• Spice Level – Adding a Hint of Ginger or Cardamom: My friend Priya adds a tiny pinch of cardamom powder to her squash, and it’s divine! A little grated ginger is also lovely.
• Festival Adaptations – Mango Squash for Holi or Summer Celebrations: This is a staple in my family during Holi. The bright color and refreshing taste are perfect for the festival of colors!
• Concentrated Squash – For Intense Mango Flavor: Use slightly less water (¼ cup) for a more concentrated squash. You’ll need to use less squash per glass of water.

Serving Suggestions

This squash is amazing on its own, but here are a few ideas:

• Serve chilled with sparkling water for a fizzy treat.
• Add a sprig of mint for extra freshness.
• Use it as a base for mango lassi by blending it with yogurt.

Storage Instructions

Store your mango squash in sterilized glass jars in the refrigerator. It should last for at least 2-3 weeks, but honestly, it rarely lasts that long in my house!

FAQs

Got questions? I’ve got answers!

What is the shelf life of homemade mango squash?

Properly stored in the refrigerator, it should last 2-3 weeks.

Can I use other fruits to make squash like this?

Absolutely! This recipe works beautifully with other fruits like pineapple, orange, or even pomegranate.

How do I adjust the sweetness of the squash?

Simply adjust the amount of sugar you use. Taste the syrup as you go and add more sugar if needed.

What does ‘half-string consistency’ mean, and how do I check for it?

It’s the stage where the syrup is thick enough to form a single, slightly sticky string when cooled. See the “Expert Tips” section for a detailed explanation.

Can I freeze mango squash?

While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!