1. Peel and seed mango, cut it into thin slices, put it in a big container, sprinkle with salt first (I use coarse salt, not too much, otherwise it will be salty, I will soak it in water), cover it tightly, pick it up and shake it vigorously from side to side (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 1.5 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 in method 2 into a clean, moisture-free glass container, pour in sugar (fructose is the best, but I use sugar, put some first, and then add sugar after soaking for a while), and add a few plum trees to taste better. Add cold water to soak the mango in the jar completely, then seal the jar mouth and put it in the refrigerator for a while to eat. There is also a kind of preserved mango, which feels complicated to operate, but I still want to share it with you. Have the confidence to try it and see how it works ~ ~ ~! Preserved mango is a kind of preserved fruit with high sugar content. Its processing technical requirements: 1, raw material requirements and treatment: the raw materials for making preserved mango should be 80-90% mature, not over-ripe, and the fruit should be fresh, the pulp fiber should be fine and the mango should be dense. Wash the raw fruit, peel and remove the core, and cut the pulp into pieces, the size is 1/6 ~ 1/8 of the whole fruit, and the size is even. 2. Hardening and color protection measures: soak mango slices in the solution of 0. 1% calcium dichloride and 0. 1% sodium bisulfite for 8 hours. 3. Sugar-stained or sugar-soaked: Mango slices can be directly dried with sugar after pretreatment. The ratio of raw materials to sugar is generally 1: 0.5. When pickling, mango slices should be wrapped with a layer of sugar and the top should be wrapped with a layer of sugar. The pickling time of sugar should not be too long, usually 8 hours. Then take out the sugar water, concentrate the sugar water in a pot, and then pour the fruit pieces into the sugar water. It is best to add preservatives to sugar water to avoid fermentation. If the sugar is not enough, you can supplement it. Ensure that the concentration of sugar water reaches 55 ~ 60%. After several days of soaking in sugar water, the sugar content of mango slices can reach 55 ~ 60%. Note that mango slices cannot be boiled directly. 4. Drying: The finished preserved mango requires that the fruit block is translucent, shiny, light orange yellow to deep orange yellow, uniform in color, uniform in sugar penetration, full in tissue, free of obvious crude fiber when eaten, sweet and sour, and outstanding in original fruit flavor. Total sugar content is 60-65%, total acidity is 0.5-0.8%, and water content is 20-25%.