Mango squash

Mango juice can be made into mango nectar or squash and processed by any of the following methods:
*Spin cooker
*Flash pasteurization
*Pasteurization and aseptic packing in plastic-lined cartons

Juicy varieties of mango are preferred for making mango squash.  A mango squash contains a high percentage of sugar (60-65%) and should contain at least 25% fruit pulp.

Mango nectar and squash are similar in composition, except for the presence of a preservative: 0.1% sodium benzoate or 350 ppm SO2 in squash.

Mango squash formulation consists of blending 68% Brix syrup with mango puree, citric acid and potassium metabisulfite in various proportions depending on local state, government standards of identity, pH control, and fruit composition of the variety used.

The squash quality is evaluated on the basis of the following characteristics, pH, titrable acidity, soluble solids, ascorbic acid, specific gravity.
Mango squash