May 20, 2013

How to Make Raw Mango Squash

As we all know it's too hot outside. It's unbearable. But here it's a cool raw mango squash to beat this ugly hot. This is very nice and tangy homemade recipe. You may store this Indian recipe in the deep freeze or can add preservative also. I think this in a beautiful and easy version of aam panna. Normally salt and roasted cumin powder are added to it but it tastes very nice without that also. It is very easy to assemble it at the time of serving. Lots of crushed ice adds more taste to this recipe. So enjoy this cool recipe of Raw Mango Squash any time you are thirsty.



Preparation time - 15 to 20 minutes
Cooking time - 10 to 15 minutes
Makes - 25 to 30 glasses (approx.)

Ingredients to Make Raw Mango Squash:

750-gram raw tota mango
250 grams any raw mango
800 grams sugar
A pinch powdered green apple colour
Few drops of raw mango essence
Salt to taste
Roasted cumin powder

Method to Make Raw Mango Squash: 


  • Peel and remove seeds from washed raw mangoes.
  • Chop them and pressure cook them with a little water. Let it cool at room temperature and then open the lead.
  • At this stage add sugar to it. 
  • Dilute green apple colour in some water and add it to above mixture, at last, add raw mango essence to it and preservative if needed. 
  • Crush it to fine paste and strain. 
  • Store raw mango squash to air tight container. After cooling it will look like jelly.

How to assemble:

  • Take 1/4 part of squash, 1/4 part crushed ice and 1/2 part chilled water and churn properly. Add salt and cumin powder, mix well.
  • To make raw mango cooler replace water and ice with soda and vanilla ice cream. And garnish with some squash. You may top it with a scoop of vanilla ice cream also.
Recipe by Naiya Sheth.

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