Ingredients: 5 green mangoes

Seasoning: appropriate amount of salt and sugar.

Exercise:

Semi-ripe mango (as long as it is not ripe, it is best to be raw), peel the mango, because the peel is a little astringent, which affects the taste.

Cut it into pieces and put it on a plate. Sprinkle some salt and marinate for about 2 hours (I'm afraid acid can marinate for a long time).

Rinse the pickled mango with clear water to remove salt, then soak it in clear water, soak it lightly (if it is not too salty, don't soak it), and take it out for later use.

Put mango pieces on a plate and sprinkle with sugar, sprinkle with 3-4 spoonfuls of sugar and marinate for several hours, or leave them overnight. If you want to be sweet, put more sugar.

Make a lot, put it in a bottle and keep it in the refrigerator. Take it out with clean chopsticks if you want to eat it.

Eat a few sweet and sour mangoes in midsummer to quench your thirst.