condiments

Green mango

five

condiments

salt

Proper amount

refined sugar

Proper amount

step

1. Half-cooked mangoes can be used as long as they are not ripe, preferably raw mangoes with hard bodies.

The ugly mango in Luzon is very sweet when it is ripe.

Of course, this is sour.

2. Peel the mango skin, because the skin is a bit astringent, which affects the taste.

3. Cut into pieces as you like.

I cut it and marinate it with proper amount of salt. I pickled it for about 2 hours, and I was afraid of acid for a longer time.

5. Wash the pickled mango with clear water to remove salt, then soak it in clear water and soak it lightly. If it is not salty, don't soak it.

6. Pick up mangoes soaked in clean water

7. You can pick it up under cold boiled water, because some people don't like food with blisters and are afraid of being unclean.

8. Put mango pieces on a plate and sprinkle with sugar. Put more if you want to be sweet. I sprinkled 3-4 spoonfuls of sugar for several hours, or left it overnight.

9. Make more, put them in bottles and keep them in the refrigerator. Take it out with clean chopsticks if you want to eat it.

10. Eat the sweet, sour and crisp mango raw and enjoy it.

1 1. Eat sweet, sour and crisp mangoes in midsummer to quench your thirst and relieve the heat.

skill

Mango should be immature, slightly hard and firm.

The curing time does not need to be too long, and more sugar can be added, because the green mango is too sour.

Although mango is delicious, you can't eat too much, especially people with allergic skin, which is easy to induce rash, because mango ...

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