Simple version
Wash and peel the mango first, then cut it into strips and soak it in salt water until it tastes right. After salting, it can be preserved in salt water.
Fresh green mango, hard. Peel, cut into strips, add salt, stir thoroughly and evenly, cover with plastic wrap, cover and put in a cool place. You can eat it in 2 ~ 3 days.
Sweet taste of dibasic acid
1 Peel the sour mango, slice it, sprinkle a lot of salt, mix well, pour it into cold boiled water and soak it in salt water for five minutes.
After five minutes, pour out the salt water, then pour in cold boiled water to wash away the excess salt.
Drain the water, add a lot of sugar and a spoonful of Huaqiao Guilin Chili sauce (this is estimated to be a personal taste), and mix well to serve.
three
Clean 1 green mango (because the mango just picked has a lot of sweet milk). It is best to choose hard green mango. If it feels soft and the half-cooked pulp has turned yellow, this mango will be soft but not crisp after pickling, and its taste is not very good.
2 peeling
3 Slice into strips (remove the hard shell of mango pulp)
4 put it in a basin or a larger container for pickling. The purpose of adding salt is to preserve the sour taste of green mango. It takes about 3 hours to marinate, and there will be a lot of milk.
5 Pour off the salt water, rinse it twice with clear water to wash away the excess salt and drain the water. Add sugar and stir well to melt the sugar. The proportion of sugar is much higher than that of salt, otherwise it will make your teeth soft, haha! Put it in a well-equipped porcelain jar. If you want to eat it, take out some sweet and sour appetizers!
Matters needing attention in the whole process: do not get oil, including knives, pots and other utensils that are easy to deteriorate and rot.