Bambangan

Common Name(s):
Pajang
,
Wild Mango
Scientific Name:
Mangifera pajang
BOTANICAL DESCRIPTION
The fruit is the size of a shot put, with a thick brown rind. It grows in clusters at the end of branches, similar to its more common mango cousins.
HABITAT
Endemic in Borneo in lowland forests, and cultivated in backyards.
SEASON
October to February
TASTE/AROMA
Its fruits range from sweet to more acidic varieties, with a strong and sweet mango-like scent.
COMMON USE
All parts of the fruit are commonly eaten. Fruits of sweeter varieties are eaten as is, while the more acidic varieties are cooked and/or eaten with chillies. The rind is pickled. The kernel is grated for use in a cured fish dish called hinava. As for the leaves, the young shoots are cooked as a vegetable.
USE IN DEWAKAN
Bambangan sorbet, served with bambangan salt and edible flowers.
SOURCES
Lamb, A. (2022). A Guide to Market Fruits of Borneo (pp. 48-49). Natural History Publications (Borneo).
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