Mango contains high quantity of Vitamin A, which is seldom found in fruits. It also contains a lot of Vitamins C 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 each when body is deficiency-cold. The Fruit skin belongs to cold type, which helps to stop coughs and reduce heat.
Half Ripen Mangoes – 1000g (Half-Ripen Mangoes taste better for making enzymes)
Brown Sugar Blocks – 700g (If you can’t find brown sugar block, you can replace with brown sugar cane / sugar cane)
Glass Bottle/Container – 2 litres pack
1) Wash mangoes until clean and set aside to let it dry in the air or you can wipe it dry with a clean cloth (cloth must not use for other purposes).
2) Wash knife, glass Bottle and other utensils until clean, put under hot sun to dry or drain it under hot water and dry it with a clean cloth.
3) Peel away the Mangoes skin (you can leave the skin on), remove the seed and cut into small pieces, divides diced mangoes into 3 equally portions.
4) Spread a portion of the diced mangoes pieces in the bottom of the glass bottle/container, spread in 200g of sugar on top of mangoes. Repeat the step till the last portion of mangoes are spread in, then sprinkle in the rest of sugar. Remember to leave a gap/space (around 1/6) for the fruits to ferment.
5) Cover the glass bottle/container with lid, need not to close it too tight, leave a bit of air for the enzymes. Keep the glass bottle/container at dry, clean and shady place.
6) After 4 weeks, if the mangoes diced did not grow any black mildews (if grow black mildews, that meant it has spoiled), you will smell the sweet fragrances. Strain away the bits and enzymes are ready. (You can keep the diced pieces of mangoes and eat it, is not bad either)
7) Enzymes are ready, the last procedure is to keep the ready made enzymes fresh in the fridges.
8) Mix 3 tbsp of enzymes into 1 cup of water, stir to mix well and serve it.