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Salt behaves very deliquescent (having a strong affinity for moisture) due to the magensium chloride, which acts as an impurity. Henceforth, when salt is applied to raw mango, the salt will absorb the juices from the mango due to the regular propensity of water to move to an area of high solute to equilibrate the concentration. In lamens terms, the water level on the surface of the mango will deplete and somewhat dehydrate the fruit, making it relatively hard and dry.
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If salt is added to the pieces of raw mango , the mango will absorb the salt . Therefore, the mango will become salty. If we keep it undisturbed for sometime, the water content in the mango will be released outside.

Generally, this process is done in the preparation of pickles.

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thank you
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the best answer is it becomes tasty ;)