Mango moderation

Proper amount of sugar

Appropriate amount of salt (choice)

1. Mango selection is a bit hyped. I bought a green mango, which will rot for many days. Fortunately, there are still some green mangoes in the refrigerator. The seller's mango is too raw to ripen. So I want to use this method to avoid waste, so I did it. Because I didn't think about drying before, I didn't leave many steps. If there is a next time, I will make it up.

2. Rinse the mango water first, peel it with a planer, then remove the core, then cut the pulp into strips or thick slices, add a little salt, stir and marinate it in a container for half an hour. After being salted for a period of time, water will come out, then the mango will be soaked in clear water and washed clean. You don't need to do this step if your mango is ripe. ) Marinate it with white sugar again, and add more if you want it to be sweeter. (I'll say curing later. )

Take it out of the refrigerator the next day, boil a pot of water and see the water level of your mango. You can drown mangoes. Too much is unnecessary. I like to add a small piece of rock sugar to the water and cook it for a while. The rock sugar has turned into sugar water!

4. After the water boils, pour the mango together with the soup into the pot, simmer for about five minutes, stew for a while, remove the mango with a colander and pour it into the plate. It's best to put a clean dry towel on the plate, so as to absorb the water! Let it cool, and then move the mango strips to the equipment you use to dry, such as bamboo curtains. Two big suns are enough in summer. On the first day, it was aired all day, and on the second day, it was aired all morning.

In this way, it can be put away without airing, packed in fresh-keeping bags, and it will become soft and taste better in a few days.