Help me if you can, I put 400 gms of salt on 4Kg of peeleed and stoned mangoes just to drain the water from the fruit, but then did not get round to cooking it more than 24 hours later.
Now after adding all the spices and stuff it tastes way too salty.
Be such a shame to waste it, so is there anyway to reduce the salt factor?
I've yet to add the raisins, but will wait for advice here first.