Sugar â€“ 1 Â¼ kg - or more depending upon the sweetness of mango
Boiled cooled water â€“ 4 liters
Yeast â€“ Â½ tbsp
Kalkandam / Rock Sugar â€“ 250 gm
Wash and wipe mangoes with a clean cloth.
Peel and dice mango into small pieces.
Put diced mango pieces, sugar, water and yeast into a clean sterilized bottle/ bharani; mix well and cover the bottle with a clean cloth or with lid little loosely.
Stir this mixture for 21 days.
After 21 days strain the mixture through a clean cheese / muslin cloth into a clean dry vessel.
Clean and sterilize the bottle / bharani or use another sterilized bottle and pour the strained wine and add kalkandam / Rock sugar mix well until kalkamdam / rock sugar dissolves.
Keep this again for another 21 days and thereafter strain the wine again and pour it into clean dry bottles & use.