As for controlling tartness and sweetness, Luo Tung-yi thinks that the key to delicious fruit is in the acidity. Totally sweet mangoes get boring quickly. Therefore, when he brews up his mango bing sauce, he's especially careful not to let the tartness escape.
至於酸甜度的部分，羅同邑認為水果的好吃就在於它的果酸味，完全甜的芒果冰太膩，所以他在熬煮芒果冰的醬料時會特別留意不讓酸味流失。