Homemade Mangoes Enzymes

Ingredients:
1000g half-ripen mangoes,
700g brown sugar blocks,
1 glass bottle (2 liters pack)

Procedure Steps:

1. Wash mangoes until clean and set aside to let it dry in the air; wash knife, glass bottle and other utensils until clean, put under hot sun to dry it.

2. Peel away mangoes skin (it is ok if you don't want to remove skin), remove seed and cut into small pieces, divides sliced mangoes equally into 3 portions.

3. Spread a portion of mangoes pieces in the bottom of glass, spread in 200g of sugar on top of mangoes, repeat this step until the last portion of mangoes are spread in, sprinkle in the rest of sugar (about 300g); remember not to fill until too full, because we need space for the fruits to ferment.

4. By then cover the glass with lid, do not need to close it too tight, leave a bit of air for the enzymes.

5. Lastly keep the glass in a dry, clean and shady place, after 4 weeks, if the enzymes smelled of sweet fragrances, and they didn't grow black mildews, then you just need to strain away the bits and enzymes are ready.

6. Keep ready-made enzymes fresh in the fridge, mix 3 tbsp of enzymes into 1 cup of water, stir to mix well and serve it.

Tips:

Half-ripen mangoes taste better for making enzymes.

Beneifts:
Mango contains high quantity of Vitamin A, which is seldom found in fruits, and it contains a lot of Vitamins C as well, as well as Fructose, proteins and fibers. Mango is a warm type of fruit, which will easily form moist heat, whereas it is suitable to eat when body is deficiency-cold. The fruit skin belongs to cold type, which helps to stop coughs and reduce body heat.