Use absolutely raw and firm mangoes for this as the stone (seed) is not yet formed or is very tender. 2. To sterilize glass jars you can wash them clean and place them in the sun to dry or in a preheated oven of 150 degrees C for 12-15 minutes. 3. I use 2 tablespoons of table salt for every 1 cup of water, you can increase the salt if you wish to 3 tablespoons per cup. I used less because that way I can control the amount of salt used according to the dish I am making with the mangoes in brine. You can also use sea salt for this purpose but since it will be more granular, you may require lesser quantity of it per cup 4. If you have limited clean jars you can chop up the mangoes so that they take lesser space (cutting them into slices will take up more space). Whichever way you cut them, make sure that the level of salt solution is always above the level of the chopped mangoes or else it will spoil quickly.