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We bought these tiny mangoes from Indian store last week. They looked like rasam mamadipandlu (mangoes with juice instead of flesh), but they ended up being regular mangoes. I am not sure if we can even get rasalu in US. Anyway I had about 25 mangoes and only 3 people to eat them (outside heat was not helping us either). I made mango pudding (which has now become our staple mango dessert) with about 6 of them. With the rest of the mangoes I made Mango juice, recipe courtesy, Mom. Years ago, my mom along with 2 of her best...

Total time

40 minutes






  • 5 cups mango (pulp)
  • 4 cups sugar
  • 5 cups water
  • 2 tsp Citric Acid


  1. Remove pulp from the mangoes. Keep aside.
  2. In a heavy bottom sauce pan, add sugar and water and let it come to a slow simmer.
  3. Dont simmer for too long, we just want the sugar to dissolve, around 10minutes on low flame.
  4. Add citric acid. Remove from heat and allow to cool. Strain the syrup to remove any impurities.
  5. After the sugar syrup is completely cooled, add the mango pulp and mix well.
  6. Pour into clean bottles and store in the fridge.
  7. View the recipe instructions at Cook's Hideout

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