| Application | Typical preparation | Remarks | |-------------|--------------------|---------| | | Served chilled, sliced, or as a whole fruit. | Preferred for premium Grade A fruit. | | Desserts & pastries | Mango mousse, sorbets, tarts, and “es buah” (Indonesian fruit ice). | The low‑fibrous flesh yields a smooth puree. | | Savory dishes | Mango salsa, chutney, or “sate mangga” (grilled mango skewers). | The sweet‑acid balance complements spicy sauces. | | Beverages | Fresh juice, smoothies, and cocktail mixers (e.g., “Mango Mojito”). | High Brix reduces the need for added sugar. | | Processing | Dried mango slices, canned mango pieces in light syrup, mango pulp for frozen desserts. | Post‑harvest handling must maintain low temperature to preserve aroma. |
The “Pamer Lubang Meki” mango (INDO‑18) is a locally‑adapted, late‑season cultivar that has attracted attention for its unique organoleptic profile, high yield stability under low‑input conditions, and good resistance to the most common mango diseases in Kalimantan. | Application | Typical preparation | Remarks |
| Feature | Description | |---------|-------------| | | Medium‑tall (6–8 m), moderately spreading canopy, semi‑evergreen. | | Trunk | Light brown, smooth bark, occasional shallow fissures; no marked buttressing. | | Leaves | Simple, opposite, elliptic‑lanceolate, 20–28 cm long, 7–10 cm wide; glossy dark green on adaxial surface, pale‑green abaxially; prominent midrib. | | Inflorescence | Terminal panicles, 12–18 cm long, bearing 20–30 small, yellowish‑white flowers. | | Fruit | Ovoid to slightly oblong, average weight 350–420 g; skin turns bright yellow‑orange with a faint reddish blush at maturity. | | Pedicel | Short (≈ 2 cm), stout, bearing a persistent, shallow, conical “beak” (the “lubang” – hole – that gives the local name its visual cue). | | Pulp | Deep golden‑yellow, fibrous‑but‑silky, 70 % of fruit weight; aromatic, sweet‑sour (Brix ≈ 14.5 % ± 0.5, acidity ≈ 0.45 % ± 0.05). | | Seed | Single, flat, slightly flattened, 25 % of fruit weight; easy to separate. | | Flowering | Mid‑December to early January (peak). | | Fruit set → Harvest | 120–130 days after anthesis; harvest window 3–4 weeks (late March to early April in Kalimantan). | | The low‑fibrous flesh yields a smooth puree