- Mango pulp 5 cup
- Sugar (Cheeni) 4 cup
- Water 4 cup
- Citric acid 3, 1/2 tsp
- Orange colour 1/4 tsp
- Potassium metabisulphite 1/2 tsp
- Dissolve sugar in water and boil.
- To it add mango pulp and boil again.
- Dissolve citric acid and potassium metabisulphite and in 1, 1/4 cup of hot water, mix it in pulp.
- Pour into sterilised bottles and cork tightly.
- Keep for one week before serving.