bacang, macang, horse mango
Mangifera foetida
Family : Anacardiaceae
Fruit
7-12cm x 9-16cm. Exocarp dark green, yellowish
when ripen, exude irritant latex when injured.
Mesocarp yellowish, fibrous,
sourish, and pungent. Bacang is almost identical to kuini ( Mangifera odorata ) in terms of shape
and odour, except It’s extremely fibrous and sourish.
Fruit
are consumed fresh or made into juice. Immature
bacang sometimes used in rojak mix,
or made into prickle. In some places,
bacang is used as sour agent ( asam ) in cooking and chutney or sambal making.
