The last thing you can’t miss is mango jam. Making your own mango jam is very simple. You don’t want to make a lot, you don’t need to add any additives, and you can’t leave out natural sugar. Just spend a little time and patience and you'll have sweet and delicious mango jam in no time. And green mango applesauce can be eaten in many ways, such as swiping on toast and steamed buns, mixing yogurt with birthday cake to make jam cake, putting it into sliced ??bread to make applesauce sandwiches, or making applesauce koji. Strange cookies. Anyway, as long as you have mango jam, you can eat whatever you want! Let’s see how I make my own green mango sauce! Steps for making mango jam

Process 1: Prepare the green mango first. My green awns are very big and I have to trim them smaller at the back. Clean the green mango. I usually put them in cold water, stir them with some flour, soak them for about 5 minutes, and then wash them. In addition to wheat flour, you also need to add some salt or tapioca starch. Clean the green mangoes, peel them, cut them into pieces, and put them into a bowl. Process 2: Add rock sugar, stir, and marinate for 2-3 hours. Old rock sugar is not easy to make and needs to be marinated for a long time. If you want to save time and effort, you can use white sugar or rock sugar powder instead. When pickling green mangos, put a lot of mango juice in a bowl and pickle at this time; pour the pickled green mangos into a pot filled with juice, bring to a boil over medium-low heat, and stir at the same time.

Process 3: During cooking, the green mangos will continue to juice. The human eye can see that the green mangoes have become smaller and the soup is thicker. At this time, the fire must be low and the mixture should be mixed while cooking without stopping. ; About 15-20 minutes, the soup in the pot will become thicker and thicker, while the green mango slices will become smaller and smaller, until it reaches the mortar consistency I want, and then I can turn off the heat and take out the pot. Two pounds of green mangoes make a large bowl of mango sauce. The color is particularly beautiful, the taste is soft and tempting, and it is very delicious. After the mango jam is made and cooled, it can be placed in a clean glass bottle and sealed and refrigerated. If the sealing is good, it can be stored for a long time, but it is highly recommended to make some homemade mango jam. It is more suitable to make mango jam anytime and anywhere when you want to eat it. Fresher is better!