Kemang (Mangifera kemanga)

Family: Anacardiaceae | Edibility: Choice Edible (4/5)

Mangifera kemanga or Kemang is a tropical, large tree native to Southeast Asia. It is deciduous and with a dome-shaped canopy. It reaches a height of 30 m upon maturity. The leaves have very short stalks. The yellowish-brown, pear-shaped fruit is fibrous and juicy, and has a strong flavor. Young leaves are consumed raw or cooked. The seed can be grated and used in dishes.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Nuts/Seeds, Leaves

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

flavour that some find agreeable and others offensive. — The very juicy, very fibrous, copious white pulp has a strong flavour that some find agreeable and others offensive.; 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.

Habitat & North American Range

Rather rare in forests, being found more frequently in periodically inundated areas and marshes. (Zone 10)