Cassimango Juice

1. Sort the fruit, discarding any rotten ones, then wash them in clean water;
2. Peel the fruit to remove the skin;
3. Using a knife, remove all the flesh covering the pit;
4. Remove the "fibers" during the pulping;
5. Press the pulp obtained through a strainer or a juicer. Add lemon juice (a natural acidifier). To prepare the juice,
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. 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. 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.

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