* * * * It is said that there are many exotic green mangoes that can replace local mangoes.

Wash and brush off the dust on the surface of mango after picking. Soak in water.

Little friends who are worried that mango juice will be allergic, put on gloves and peel mango with a plane.

Cut mango in half, and then cut into 6~8 small petals. Put it in a pot and rub it with a handful of salt. After standing for 30~60 minutes, wash the salt with clear water.

* * * * is not pleasing to the eye, cut it off directly, so as not to be an eyesore, and the food behind it is also very refreshing.

Mango, rinse with running water for about 30 minutes. Take away the green smell of mango.

* * * * Don't use static blisters, there is no convergence, the water flow doesn't need to be very big, just walk around.

Drain the water after washing, grab a handful of green mangoes and put them in a bag, a tablespoon of sugar, and so on. Tie it in a bag and marinate it in the refrigerator overnight. It's so hot that it's easy to attract ants at room temperature.

The next day, the green mango is completely soft, poured into a sieve, drained of sugar water, rinsed with mineral water and drained. Finally, a diehard sent kitchen paper towels to deal with it.

Marinate in a fresh-keeping bag (any bottle can be used, as long as it can be put in the refrigerator), a layer of green mango and a layer of white sugar, and finally add sugar water to drown all the ingredients, tie the bag tightly, put it in the refrigerator and keep it for 2~3 days.

* * * * Pickled lover's fruit can be packed in a self-sealed bag with sugar water and frozen, which can prolong the shelf life and become lover's fruit ice.

* * * Sugar water can be boiled cold the day before.