These aren't in proper order but whatever... The bottom shelf is just made mangoes you have to let them sit for a week and then you can put them in the smaller tubs, like the shelf above, and put a li hing mui for added flavor. Mangoes, mangoes, mangoes... More mangoes... Skinned, seeded, add one cup of rock salt and let sit over night in a cooled with ice or in the fridge. The next day rinse well and put into pickling liquid: 3 parts sugar, 3 parts water and 1 part vinegar (I use half apple cidar and half distilled). Then let sit for a week and you're good to go. Pickling liquid with 1 t of li hing mui powder for this batch. I got tired of making pickled mangoes and the last haul I made chutney. I just followed a recipe that I found online a few years back.