Mango cool

Mango cool

Introduction:

"Every summer vacation, there are many mangoes in my hometown's orchard. Because no pesticides are used, the skin of mangoes is very ugly, but the core is delicious. They are picked only when they are mature on the tree, especially when they are stored for 1-2 days. They are very sweet. A few days ago, the typhoon blew all the unripe mangoes off the trees. They are big, hard and sour. It's a pity to throw them away, but they can't eat them. Bang, another way to eat. Peel the green mango, marinate it with salt, wash it and marinate it with sugar overnight. The crisp and sweet mango will make your mouth water. In midsummer, eat a few pieces of saliva to quench thirst and relieve summer heat. "

Production steps:

Step 1: half ripe mango, as long as it is not mature, is best raw, relatively hard body mango, ugly Luzon mango, do not look impressive, mature but very sweet. Of course, it's sour

Step 2: peel the mango, because the peel is very bitter, affecting the taste.

Step 3: cut the peeled mango into pieces

Step 4: Sprinkle appropriate amount of salt and marinate for about 2 hours,

Step 5: wash the pickled mango with water to remove the salt, and then soak it in clean water to make it lighter. If it is not salty, it can not be soaked

Step 6: pick up the mango soaked in water

Step 7: Sprinkle enough sugar. 4 or 5 spoons are sour and need a lot of sugar

Step 8: Sprinkle sugar and marinate for 4 or 5 hours or overnight

Step 9: more can be bottled and stored in the refrigerator

Materials required:

Green mango: 5

Salt: right amount

Sugar: right amount

Note: mango to choose immature, slightly hard strong salt curing time does not need to be too long, can put more sugar, because green mango is too sour, mango although delicious, but should not eat too much, especially the skin is easy to allergic people, easy to induce rash, because mango is hot and humid.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet and sour