Placethe materials in a large water-proof container. Mix the materials together until the sugar is dissolved in water. 3. Cover the container with a piece of cloth and secure with a rubber band. [1] 4. Place the container in a quiet, cool and shaded location (such as a garage). 2 Cut the orange. Slice the orange in half and remove the seeds. If you want to go seedless, use navel oranges. 3. Juice the orange. Grip the one of the orange halves tightly and squeeze it by hand, using a plain juicer to coax all the juice out. 4. 1 Prefer alphonso mango for this recipe. They give the best colour and flavour. 2. Adjust the quantity of sugar depending on the sweetness of mangoes. 3. When mangoes are not in season, you can make this mango milkshake using tinned cubes or pulp. Alter the sugar as per taste. Tostore the mango pulp/puree, keep a few vacuum zip bags ready or store in ice cube trays so that the pulp takes a square shape. Fill the zip-lock bags with the pulp, close and place into the freezer. Take out whenever needed and use further in your food preparation. Step6 - Mix the berries with the pectin and cook to a full boil. Stir the pectin into the berries and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away). ShakeTajin, or chili lime salt, into a shallow dish or small plate. Rub a cut lime wedge around the rim of 2 glasses then turn the glasses upside down and place into the Tajin to coat the rim. Let dry while preparing mango margaritas. Add all remaining ingredients, except ice, to a blender. Puree until smooth. v4Y0jHm.

how to make mango juice step by step