How to Make a Bambangan Pickle 101

Bambangan or it's scientific name, Mangifera pajang is a type of mango-like fruit since they are from the same genus. It has thick brown skin and the pulp is yellow when fully ripe. They grow in a very tall tree. It take years for a fully matured tree to grow and produce fruit. People normally don't climb up the tree to harvest the fruit, but instead, bambangan fruit fall on ground when it ripe. It's hard and thick skin protect it from breaking upon landing on ground. During it's season, you can easily spot them in a local market with cheap price, around RM1-2 per piece depend on size. Average ripe rip fruit is about 2 adult's fist join togther. It can be eaten raw as fruit but for Kadazan Dusun community in Sabah, making them into pickle is the best and most favourable. I like them very much. My late grandmother is a pure Dusun race, she used to make this at home. This was actually my first attempt making a bambangan pickles. Perhaps there are few ways on how to make a good pickles. But this is the basic and simple one.


Fully ripe bambangan fruits
Chili (optional)


Peel the skin, i find it cutting and peel like this method below is more easier and faster. Be very careful not to let the liquid from the tip stain the fruit or your bare hand. They will cause extreme itchiness. You can use a glove or wrap your hand with plastic bag. Another tips is don't wash the fruit after you have peel off the skin. This is to prevent them from becoming dark color after keeping in a jar. 

After you have peel off the skin, cut the yellow pulp into smaller chunk. Put aside and use your brute force to take out the seed which protected by very hard shell. 

Grate the inner seed (white) on top of the fruit and add in salt according to your taste. Mix well with spoon. 

You can add some chilli if you like before transfer it into an air tight jar

The best time to eat them was after a week fermented in this jar. You can just simply eat it during heavy meal as side dishes or cook with other dishes. Fermented bambangan in a jar can keep up to 1 year. 

Bernard Tzing

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