Kemang

Mangifera kemanga

Physical Characteristics

Mangifera kemanga is a deciduous Tree growing to 30 m (98ft) by 30 m (98ft) at a medium rate. See above for USDA hardiness. It is hardy to UK zone 10. The flowers are pollinated by Insects. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: mildly acid and neutral soils. It cannot grow in the shade. It prefers moist soil.

Distribution

Southeast Asia - Indonesia.

Habitats

Edible Uses

Edible Parts: Fruit Leaves Seed Edible Uses: Drink Fruit. The very juicy, very fibrous, copious white pulp has a strong flavour that some find agreeable and others offensive[894 ]. Kemang fruit is eaten fresh when ripe, or used for home-made juice. It is used unripe to make 'rujak', a dish of sliced green fruit covered with a spicy sauce. A drink make from the juice with sugar, ice and a pinch of coffee powder is highly esteemed[894 ]. The yellowish-brown fruit is pear-shaped, containing a single, large seed[894 ]. Young leaves - raw or cooked. They are commonly eaten in 'lalab', a dish of fresh leafy vegetables to accompany rice[303 , 894 ]. Occasionally a dish is made from fresh, grated seeds, with fermented soya beans and spices[303 ]. The grated seed has been used to prepare the sambal kemang, with the addition of chili and salt[894 ].

Medicinal Uses

None known

Known Hazards

Unlike the related Mangifera caesia, the sap of this species does not cause skin irritations or blisters[894 ].