Thursday, May 30, 2013


I want to introduce you on how a Sabahan 

make their pickles from this unique fruit, Bambangan,
or its scientific name is Mangifera Pajang. Bambangan

is in a same species as mango but its skin is brown in 

colour & its pulp is yellow when it is ripen. Bambangan
can be eat when it is ripen You can eat it with or without 

rice. However, it is more better if you make a pickles using

Bambangan because it will last long for about 1 year. 

Just so you know, this is a traditional food for 

Kadazan-Dusun people.

Bambangan is a type of wild mango that comes with a

distinct & sharp smell. 

Unlike the normal mango, Bambangan has a thick brown skin
While it is delicious when ripe, Bambangan is normally

harvested raw to be pickled using salt mixed with grated 

Bambangan seed & slices of chilli.

Bambangan can be found at most tamu ( local markets )

or vegetable markets.


2-3 unripe Bambangan ( peeled &
sliced the pulps into cubes )
Cut split the seed.
Grate the inner seed.
Bird’s eye chilies to taste
Salt to taste


Mix all the above ingredients together

Put them into a clean container & cover it tightly.

Keep the container at room temperature for 1 week. 

Pickled Bambangan goes really well with plain 

white rice & deep-fried fish

Bambangans Fruit: 



  1. nice recipe for turned out perfect for you

  2. Hi,

    did you know that the sap of this fruit is acidic and quite poisonous to the skin, yet the thick skin can be eaten after the brown outer skin is peeled with a knife? Of course while doing the peeling, you got to protect your hands from the sap of the fruit and my tree expert nephew says this tree belongs to the LANGAS type.

    Anyway, one of the thing that can neutralise the sap is actually the grated seeds of the fruit, and that's why it is added to the pickled preparation.

    Just thought I like to share that with you.