Fermented green mangoes
Local name
Mature green mangoes: Mangifera indica variety Kaew (Ma-muang-kaew) Salt, calcium chloride, water.
Fish normally used:
Fermentation: 2-4 weeks
Storage life: 1 year.
Production: In home industry.
Properties: Whol greenish yellow fruits, salty and sour taste.
No data.
1. Select fresh mature mangoes without defects. Wash the fruit, let the water drain off, then pack them in an earthenware jar.
2. Dissolve salt and calcium chloride in water and bring to the boil. Strain through cheese cloth and leave to cool. Add the mixed solution into the jar to cover the fruit and weigh it down. Close the jar and leave under shade to ferment for 2-4 weeks.
1. Peel and cut the flesh from the seed, cut into pieces and wash. It is eaten alone or dipped in in sugar.
2. Soak in heavy syrup of 40? Brix overnight. Next morning remove the mango and bring the syrup to the boil, controlling the sugar content to 30-40? Brix. Cool and add to the mango flesh. Repeat this process for 2-3 days. The fermented mango flesh is eaten as a condiment or snack, mainly by girls.