Maprang Salsa

Yes, mini mango it is.

Maprang (Bouea macrophylla) is also known as gandaria, plum mango or marian mango.

It is a native fruit of Malaysia and Indonesia, and can be sporadically found throughout the tropical region.

Maprang fruits, especially the sweet varieties, are consumed  fresh or eaten cooked in syrup.  Entire immature fruits are chopped and used as an ingredient in the spicy condiment sambal, and are pickled to prepare asinan.  Young leaves are also consumed in salads and eaten with sambal.  

In taste it gives a hint of mango….. a very young, naive mango. It is sweet and it is sour and it still keeps you guessing at that.

The skin is very thin and can be eaten along with the fruit as well though skinned maprang pulp tastes nicer.

From inside it looks like a mango in its  miniature form. A central seed enclosed in juicy fibrous pulp surrounded by a thin skin.

 

For 1 cup Maprang Salsa:

Skin 7-8 maprangs and chop the pulp in1 X 1 cm pieces.

Add salt to taste, 1/2 tsp chili powder and 1 tsp chopped coriander.

Mix it all together and let it sit for 15 to 20 mins till the flavors get infused.

Comsume it immediately, else it starts to release its juices.

We had ours with thin toasted flat bread.