Nonsoom Bambangan (also spelled Nonsom/Noonsom) holds a special place in the hearts of the Kadazandusun people in Sabah. This beloved pickled dish is crafted by preserving the jungle wild mango known as bambangan.

In comparison to regular mangoes, bambangan possesses a distinct character. It is more sour, less sweet, and exudes a unique fragrance. The fruit showcases a thick, dark brown skin, vibrant yellow ripened flesh, and a larger seed. Native to Borneo, the bambangan tree is predominantly found in the wild forests or scattered backyard plantings within villages. It features prominently in numerous native dishes across Sabah and other parts of Borneo.

To create Nonsoom Bambangan, the ripe flesh of the fruit is combined with grated seed, salt, and occasionally chillies. This mixture is carefully placed into glass or plastic jars, tightly sealed, and left to undergo the preservation process for at least a week before it is ready to be enjoyed.

Nonsoom Bambangan is commonly savoured as a delightful side dish that pairs perfectly with rice, vegetables, and other main courses such as fish, chicken, or meat. During the fruit season, you can easily find Nonsoom Bambangan at roadside stalls, tamu markets, and during special festivals. The tangy and rich flavours of this pickled delicacy add a delightful twist to meals, delighting both locals and visitors alike.

If you have the opportunity to stumble upon Nonsoom Bambangan in Sabah, make sure to give it a try. This pickled treasure is a testament to the rich culinary traditions and natural abundance found in this beautiful region.