1. First, add 6 liters of mineral water to the enzyme bucket, as shown in the figure.
2. Then cut the prepared mango and lemon into thin slices, as shown in the figure.
3. Next, put the mango and lemon into the enzyme bucket, and then add 800g of sugar.
4. The following needs to be exhausted and stirred once every morning and evening. Thankfully, the sweetness slowly turns into sweet and sour, about seven days.
5. Wait until you see that the bubbles in the bucket are from scratch, less and less, and the taste is sweet and sour, which means that the fermentation is successful.
6. Finally, the mango enzyme is ready, as shown in the figure below.