Blue mango acid
By VicentaLakin
It's summer, mango's coming to the season, and suddenly he wants to eat mango acid and buy a mango on the market and go home to work. It's a good time to have a snack
Recipe Recommendations
- green mango one
- salt appropriate amount
- cold boiled water appropriate amount
- apple cider vinegar 4 tablespoons
- white sugar 2 tablespoons
- dried chili powder appropriate amount
- sweet and sour
- mix
- ten minutes
- simple
Steps for Blue mango acid
1
Mango water is washed with salt, skins are washed, water is dried or dried with kitchen paper。
2
Cut the mangoes up and down along the core。
3
Mango Chetin, remove some salt, evenly mix it and place it for about 15 minutes。
4
Pour down the salt water, put it in a cold bubble for a few minutes, then pour the water and control the dry water。
5
Put two spoons of sugar, four spoons of vinegar, even。
6
If you like spicy, you can add some dry pepper powder, but not spicy. Put it in the freezer。
7
In four hours, you can eat。Blue mango acid Make Tips
1. Mangoes need to be unripe to be crunchy; the one I bought is already a bit ripe, and the center has started to soften.
2. If you don't eat the mango skin, you can peel it and skip the step of rubbing with salt. Personally, I think keeping the skin provides a stronger mango aroma and a crunchier texture.
3. Marinating the diced mango in salt is intended to remove the astringency of the raw mango.
4. I used homemade apple cider vinegar this time; if you don't have any, white vinegar is fine. Using bottled apple cider vinegar intended for drinking is not recommended. The amounts of sugar and vinegar can be adjusted according to personal taste.