Pickled green mango by Jensie Tan

5 big green mango, cut long
2 table salt
150g rock sugar
100g sugar
Chilli flakes

  1. Boil the rock sugar, add in the about three cup water.
  2. Put the mango in the bowl, add in salt and coat all the mango.
  3. Cover and set aside for about one hour until the mango turned soft.
  4. Discard the liquid and rinse away the salt with water.
  5. Rinse mango with the hot water for 3 min and drain it.
  6. Let it dry and put into the grass jar.
  7. Pour in the sugar water and chilli flakes.
  8. Store in a cool area for two days before consuming.