Picking immature mangoes in April and May is necessary for pickling mango greens, and making mango greens by hand. First, mango must be peeled and washed, then salted for about two hours to remove astringency, rinsed with clear water for one or two hours, finally dehydrated, pickled with plums and sugar for three days, and finally frozen in the freezer. Pigment and preservative are not added in the process, and the original sweet and sour taste of mango can be preserved according to the ancient method. 1. Peel and seed mango, cut it into thin slices, put it in a large container, sprinkle with salt first, cover it tightly, pick it up and shake it vigorously (about 10 minute). This action of "removing bitter water" must be done thoroughly, and the pickled mango will be delicious. 2. Let the method 1 stand for about 2 hours, and then pour out the bitter water in the container to completely complete the method 1. At this time, the green mango will present a natural and bright emerald green. 3. Put the mango of the second method into a clean, moisture-free glass container, pour in fructose, and seal the jar mouth. The amount of fructose is subject to the mango in the jar being completely soaked. The contents of the jar should not be more than eight points full, because mango will produce water during pickling, so leave some moderate space. (Note: White sugar can be used, but fructose should be used. A few plum trees will taste better. Sugar will turn into water in less than half an hour. )