Fully ripe fruit is used. The mangoes are washed, peeled and cut into slices with a stainless steel knife. Pulp extraction is carried out with a hand-driven or electrical juice extractor.
Boiling water, lemon juice and sugar are added to the pulp so that the mixture contains 12% TSS (total soluble solids) as determined by a refractometer and pH of 3.5 to 3.8. The composition of ingredients is as follows:
• boiling water: 1 litre/kg of pulp;
• sugar: 200 g/kg of pulp; for health reasons, brown sugar is preferred.
• lemon juice: 2 spoons/kg of pulp.
Bottles are filled and capped with a manual capper. Pasteurize at 70 degree Centigrade for 15 minutes
Allow the bottles to cool in the same container till the following morning then wash, label and store them.
Measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.