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
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