Mango Frooti – Mango frooti fresh and juicy is a popular ad line that we all have enjoyed from childhood days. Yes, it is also my favourite drink when I was kid and even now. I dont prefer aerated drinks but there is no “No” for Mango Frooti. How about making it at home without any preservative. Interesting, right? Yes, so easy and simple to make too. If you make it and keep it ready, you can store it for about one week to ten days and can serve your guests.
Mangoes are everyone’s favourite and that too if you have mango tree in the backyard of your house, what else you want? The mangoes that get ripened from our tree are so juicy and sweet and you can make lot of recipes with it. There is no sour taste and it has a lot of pulp with a very small seed inside when compared to other mangoes. So I used these mangoes to make frooti. And I have used Thothapuri mango as raw mango. If you want a bit of sourness, you can use any raw mango. That totally depends on your taste.
I am submitting this recipe for A to Z recipe Challenge. Ever month, we bloggers choose an ingredient with an alphabet and make a recipe out of this. This month it is letter ‘M’ and I choose Mango as an ingredient.
Ripened Mangoes – 2
Raw Mango / Tothapuri – 1
Sugar – 3/4 cup in 250 ml cup
Water – 1 litre + 225 ml
- Take ripened mangoes and raw mango, wash well.
- Peel the skin and chop them to big pieces.
- Transfer the mango pieces into a vessel, add water and pressure cook the mangoes.
- Allow it to cool and then grind it to a fine puree.
- If you are using juicer to grind, Then you can skip straining the mango piree.
- If you are using mixie jar, then strain the puree after grinding to get rid of the fibre part.
- Into the ground and strained puree, add sugar and mix well.
- Finally add one litre of water and mix well.
- Mango Frooti or Maaza is ready.
- We can serve it chilled or in room temperature. Both tastes good.
This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month alphabet is ‘M’, so my contribution for this month is Mango frooti.
- The shelf life of the frooti is between one week and ten days.
- Donot miss to use unripe mango because it gives the exact taste and flavour of the frooti.