|Cutting the fruit vertically.|
|Peeling off the thick skin to reveal the bright yellow fibrous sweet sour mango|
To the Malays of Sarawak (a state of Malaysia in the island of Borneo), this brown wild fruit the size of a canon ball, is called 'asam embang'.The Ibans of Sarawak call it 'buah mawang'. In Sabah, it is known as 'bambangan'. This fruit is botanically known as mangifera pajang. It is a wild fruit from the jungle and its availability today is due to their cultivation by the people in Asajaya.
Buah Mawang is eaten raw as a salad or eaten as an ulam (eating raw with sambal belacan or shrimp paste sauce). It is also cooked with fish. The flesh is fibrous and is cooked with chillies to give it the pineapple taste. As much as this fruit is the size of a canon ball, there are other varieties the size of a tomato.
Buah Mawang can be kept for a week because of its thick skin. It can be preserved in a jar. Even the leaves of this fruit can be eaten as an 'ulam'. A member of the anacardiaceae family, this seasonal fruit starts fruiting twice a year during the months of Jan-Feb and July to August.