I went back for Qingming Festival last weekend. On the way back I stopped at Rantau Panjang, a Malaysian town situated at the Kelantan-Thailand border. There is a day market (pasar siang) selling all sorts of fruits, clothing, pillows & bedsheets, kuih–muih & cookies plus many other things.
It is the mango season now so there are plenty of mangoes on sale. I bought 20kg of the so call “Black Gold” mangoes (黑金 in Penang’s hokkien)
I have set aside some of the young & green mangoes for my first homemade mango enzyme.
3 Big Thailand Mangoes (or any other species that you prefer)
Jaggery Sugar Cube (same weight as the mangoes above ) or other natural unrefined sugar.
1. Wash and dry the mangoes under shade. Wash and dry the container, knife and chopper board under sun light.
2. Peel the mango skin and cut each into small cubes of 1X1X1 cm.
3. Put all of the mango cubes into the bottle container and cover with all of the Jaggery sugar.
4. Leave it for night and then try to shake/tilt the bottle a bit so that the juice can wet the remaining of the sugar and melt.
5. Leave it in the dark clean place for at least 4 weeks .
6. Pay attention during the first few days. You can stir the whole thing with a clean spoon so that it mix well. make sure the mangoes cubes is moist most of the time at least for the first week.
7. Raising the temperature to about 35-40 degree C can actually help to speed up the fermentation process , if not just leave it .
8. After 3-4 weeks, filter and transfer the juice into a bottle. keep the juice in the refrigerator .
9. Add 2-3 tablespoon of enzyme juice to a glass of water (room temperature or colder) , drink 2-3 times a day after meal.
10. Enjoy !
P/S: this is the lazy method as I have put all the mango cubes and sugar in an easy 1 step. But if you like you can do it layer by layer just like this one. Make sure the top layer is sugar.
This is how the juice looks like after 2 months :
It taste special, a little bit like durian, I don’t know maybe I miss durian too much. You have to try it yourself.