Ingredients:
  • 1.4-1.8 Kg (3-4 lbs) fresh mango
  • 1.1 Kg (2½ lbs) finely granulated sugar
  • 3.4 litres (7¼ pts) water
  • 1½ tsp acid blend
  • ½ tsp pectic enzyme
  • 1 tsp yeast nutrient
  • ¼ tsp tannin
  • Montrachet or Champagne wine yeast
Method:
Source