There are two ways to use Panzhihua mangoes, pickled mangoes and sweet and sour mangoes. The preparation method is as follows;

1. Pickled mango.

The first step is to wash the mango first. You can keep the skin or peel it off. If you leave the skin on, it will have a crispy texture. Wash it clean and then cut it, remove the core and cut it into slices. Note that you have to be careful when slicing. If it is thin, it will be very soft and affect the taste. If it is too thick, it will be difficult to absorb the flavor when pickled and it will also affect the taste. The thickness difference should not be about half a centimeter.

The second step is to add a small handful of salt. The amount of salt is determined according to the amount of mango. It is almost enough, because adding salt and stirring evenly is mainly to remove some sourness, and If there is skin left, some astringency can be removed, and the marinating time is about ten minutes. When marinating, remove the brine.

The third step is to add a little vinegar and an appropriate amount of saccharin. After dissolving, add it to the mango and stir evenly. After evenly adding an appropriate amount of white sugar, stir evenly until it is sour. Just moderate sweetness.

The fourth step is that the pickled mango tastes better after being refrigerated, so after completing the above steps, put it in the refrigerator for one to two hours, and then take it out and mix it again while refrigerated. . It's ready to eat. It's very delicious. It's very good.

2. Sweet and sour mango.

The method of making sweet and sour mango is very simple. The main ingredients are mango and sour plum powder. First prepare two mangoes, wash them and peel them; then cut the mangoes into slices. If you cut them, you can cut them into relatively thin slices. After cutting, sprinkle the prepared sour plum powder on it, sprinkle it evenly, and then put it Add appropriate amount of white sugar and mix evenly; leave it for about half an hour before eating.

Panzhihua mango

It has the excellent qualities of low fiber, sweet and fragrant taste, smooth texture, pleasant aroma, fine texture and rich nutrition. It combines the essence of tropical fruits and is known as It is the "King of Tropical Fruits". In 2009, the "Panzhihua" brand trademark successfully applied for international registration, obtained GAP certification, and obtained the European market access certificate.

Value

In addition to its high nutritional value, Panzhihua mango also has high medicinal value. Panzhihua late-maturing mangoes mature in September-October and are 1-2 months later than other domestic mango-producing areas. At present, Panzhihua's high-quality late-maturing mango base has been listed by the state as a high-quality agricultural product production base that will focus on supporting development in the future. In 2011, Panzhihua's mango planting area reached 170,000 acres, with an annual output of 45,000 tons and an output value of 270 million yuan.

Origin

In 1996, Minister of Agriculture He Kang, Honorary President of the Chinese Academy of Tropical Agricultural Sciences Huang Zongdao, Academician of the Chinese Academy of Sciences Lu Liangshu and other veteran experts went to Panzhihua for field inspections. They believe that Panzhihua’s unique light and heat resources, climate characteristics of hot dry valleys in the south subtropics, and abundant land resources to be developed allow it to produce large-scale mangoes with the highest altitude, highest latitude, latest maturity, and best quality in my country and even the world. conditions of the production base.

Distribution

Panzhihua mangoes are mainly distributed in Yanbian County, Miyi County and Renhe District of Panzhihua City. There are currently 26 mango professional cooperatives in Panzhihua, and these professional cooperatives are evenly distributed in two counties and one district.