1. Wash the pineapples, add it to a blender, add 2 kg of pineapples to 200 grams of water, and mix into a pineapple paste
2. Pour the stirred pineapple paste into the pot, bring to a boil on high heat, add rock sugar
3. Turn to low heat and simmer while stirring. After the rock sugar melts, continue to simmer for about half an hour
4. Peel and core the mango, cut into medium pieces, pour it into the pineapple sauce that has been boiled for more than half an hour, turn to low heat and continue to simmer for about half an hour while stirring, until the mango is almost melted and the sauce is very viscous.
5. Turn off the heat and put the sauce in an absolutely clean airtight bottle. After cooling, put it in the refrigerator. It is recommended to finish eating within 2 weeks.
