One is to dip in Chili, which can taste sour, spicy, salty and sweet. Against the backdrop of pepper, the sweet and sour taste of mango pulp is more prominent, and the crisp taste of mango pulp is more obvious.
Another way to eat is to pickle Isatis indigotica. Remove the core from Isatis indigotica and cut into strips. First, mango strips are pickled with coarse salt. After the water seeps out, wash off the excess salt and then marinate it in the bottle with sugar. You can take it out and put it in the refrigerator for 24 hours.
Nutritional value of isatis indigotica;
Green mango is rich in vitamin A, vitamin C, sugar, white matter, fat, dietary fiber, organic acids and other nutrients, which is beneficial to human health.