This species is closely related to Mangifera caesia, with which it is united by some botanists (e.g. In Flora Malesiana)[]. It should, however, be considered as a species distinct from Mangifera caesia. It can be recognized by its subsessile leaves with narrowly decurrent margins; its panicles which are longer (up to 75 cm long), more open and contain fewer flowers; its fruits which are dull yellow-brown at maturity, gibbous at the base and scurfy[].

Common Name: Kemang

General Information

Mangifera kemanga is a large, deciduous tree, often attaining majestic proportions, with a rather open dome-shaped crown and massive branches. It usually attains a height of around 30 metres tall, with specimens up to 45 metres being recorded[, ].
Kemang is a very popular fruit that is commonly cultivated in western Java, especially near Bogor, but less frequently in Borneo where the fruit of Mangifera caesia dominates. It is widely sold in local markets and sometimes in supermarkets[, ].

Known Hazards

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

Botanical References

Range

Southeast Asia - Indonesia.

Habitat

Rather rare in forests, being found more frequently in periodically inundated areas and marshes[].

Properties

Edibility Rating
Habit	Deciduous Tree
Height	30.00 m
Pollinators	Insects
Cultivation Status	Cultivated, Wild

Cultivation Details

A plant of the wet, tropical lowlands, where it is usually found at elevations below 400 metres, but rarely up to 800 metres[]. It requires a rainfall which is evenly distributed through the year[].
The plant stands inundation well and is commonly cultivated on periodically inundated riverbanks in East Kalimantan[].
Mature trees require much space, 12 - 16 metres each way being typical[].
Natural hybrids between Mangifera kemanga and Mangifera caesia, showing intermediate characteristics, are found in orchards in East Kalimantan[].

Edible Uses

Fruit. 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[]. The yellowish-brown fruit is pear-shaped, containing a single, large seed[].

Young leaves - raw or cooked. They are commonly eaten in 'lalab', a dish of fresh leafy vegetables to accompany rice[, ].

Occasionally a dish is made from fresh, grated seeds, with fermented soya beans and spices[]. The grated seed has been used to prepare the sambal kemang, with the addition of chili and salt[].

Medicinal

None known

Other Uses

None known

Propagation

Seed -
It is propagated from seed, an indication that the agronomy of the crops has received little attention. Presumably grafting on seedling stock would be possible, in particular through inarching potted, decapitated rootstocks into twigs of mother trees. Grafting on Mangifera indica L. has been attempted without success, probably because this species is not closely related[].

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