Cassimango Juice

receipt_long Preparation Steps

1. 1
   Sort the fruit, discarding any rotten ones, then wash them in clean water;
2. 2
   Peel the fruit to remove the skin;
3. 3
   Using a knife, remove all the flesh covering the pit;
4. 4
   Remove the "fibers" during the pulping;
5. 5
   Press the pulp obtained through a strainer or a juicer. Add lemon juice (a natural acidifier). To prepare the juice,
6. 6
   Mix the sugar syrup, water and cassimango puree to obtain a sufficient quantity. Pasteurization: Since this juice is very delicate and ferments within six (6) hours, it must be pasteurized:
7. 7
   Heat water in a container (large pot) to a temperature of about 85°C, then place the bottles filled with cassimango juice in it and let them cool down in this hot water.
8. 8
   Once the bottles have cooled, refrigerate them. This pasteurization method, which requires a lot of time and energy, is not viable for large-scale processing. Note: Keep in mind that this juice lasts two days in the refrigerator and several days, even months, in the freezer.