Cut the mango (with less fibre) into small piece and with the hands, squeeze the juice from it. Strain the juice through a sieve and keep aside. Heat the water and add sugar and citric acid to it. When the sugar completely dissolves, remove from fire and sieve through a thin cloth. Allow it to cool. Add the mango juice in the sugar solution. Stir it well. Dissolve potassium meta bisulphate in some water and mix it with the squash. Keep it in an air tight bottle.

Take sugar, seven hundred millilitres of water and citric acid in a pan and heat till the sugar melts. Remove the scum from top.Add the hot sugar syrup to the mango pulp in a bowl. Take sodium benzoate in a small bowl, add a little of the mango mixture and mix well and add to the rest of the bowl. Mix well. While the squash is still hot pour it into sterilised bottles through a funnel leaving a headspace of an inch. Close the bottles and set aside to cool. You can store it for a year. To serve, take a little squash in a glass, add soda or water and ice cubes. Mix and serve immediately