Mango Danchi
By VicentaLakin
A couple of big mangoes were bought in two days and softened in fear of getting too much fire and getting too much to give。
- sweet and sour
- roast
- an hour
- simple
Steps for Mango Danchi
1
Mango, rinse the grass, peel the skin, go to the nuclei, and then cut it down. It'll be a little sour for apples。
2
Put the peddle in the slurry machine and turn it into a non-particle-free jam. The jam is then distributed in a non-mixed dish, which is approximately one centimetre thick. (cranberry chops in and plays together)。
3
Put it in the oven, turn it 100 degrees, bake it for about an hour. When you see the surface essentially dry, you can dry it out while it's hot。
4
After drying (I spent two days drying the windowsills indoor to the sun) roll them in the right size。
5
Cut to the right size, bottle. Because it's pure natural, it's better to freeze the refrigerator, and of course, it's better to eat it as soon as possible。