Press gently before buying, mangoes that give slightly under pressure are closer to ripe and will blend better.

Peel, remove the seeds, and use only the flesh. You'll get around 600 to 700g from 1 kg of whole mangoes.

Add 4 tsp white sugar to the mango flesh and blend 2 to 3 times until fully smooth.

If you still see stringy bits spinning around, keep going. Stringy paste is much harder to push through the strainer.

Pour the paste into a pot and cook on medium heat, stirring the whole time.

Don't stop stirring, not even for a minute, mango paste burns fast on the bottom.

Let it reach a full rolling boil with bubbles at the edges, then take it off the heat.

Let it cool completely to room temperature before adding anything.

Once cooled, squeeze in the lemon juice and stir well. One normal lemon is enough. If your mangoes are already sour, start with half and taste first.

Pour the cooled paste into a fine mesh strainer set over a bowl and press it through with the back of a spoon.

When it stops moving, pour a thin stream of water into the strainer and keep pressing. Use as little water as you can.

What comes through is the concentrate. Store it in the fridge.

Add 2 to 4 tablespoons of concentrate to a glass of cold water and stir.

Start with less and adjust. After the first glass you'll know how much you like.