The processing methods of Chenpimang and Gancaomang are quite similar, but there are notable differences in their ingredients and final flavor. Both products use semi-finished salted mango as the base. The production process is as follows:

1. Desalting the Salted Mango: The salted mango is soaked in a large amount of water or treated with water to remove most of the salt. A small amount of salt (about 1-2%) is retained for flavor. After this step, the mango can be dried naturally, but it's important to ensure that the environment is clean and free from contamination. If only partial drying is needed, this step can be skipped.

2. Seasoning Preparation: Dried tangerine peel, also known as Chenpi, is used as a key ingredient. The aromatic oils in the peel may lose some of their spiciness during drying, but its health benefits and fragrance remain. However, the bitterness must be removed by soaking the peel in water and heating it. Once debittered, the peel is ground into a paste and sweetened by adding sugar (about 20% of the raw material weight), 1% sodium cyclamate, 2% salt, 0.5% citric acid, and 0.1% preservative. This mixture enhances both flavor and shelf life.

3. Cooking Process: The desalted mango embryos are combined with the prepared Chenpi pulp and cooked over low heat. Some mangoes may be very ripe, with hard cores that require longer cooking time to allow the flavors to fully penetrate. The cooking process usually lasts 1 to 2 days, ensuring that the seasoning is well absorbed. The amount of Chenpi pulp used depends on the size of the mango embryos—approximately 25 kilograms of Chenpi pulp is needed for every 50 kilograms of mango. Any excess can be saved for the next batch.

4. Drying: After cooking, the product is dried until the moisture content reaches about 15%, which helps preserve the texture and flavor.

5. Packaging: Finally, the finished product is packaged in individual pouches or small bags for convenience and freshness. This method ensures that the salty, sweet, sour, and fragrant characteristics of the mango are maintained for consumers to enjoy.

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