ABSTRACT
The genus Mangifera contains various species cultivated in different countries. Most of the fruits that are commonly known belong to the species of M. indica L. [1,2]. There are also underutilized mango species, for example, M. pajang that is found in Malaysia, Brunei, and Indonesia (Borneo Island), with their size being three times the size of commercial mangoes [4]. The mango is one of the few fruits that can be utilized in all stages of maturity. The fruit is used as a dessert and a table fruit between meals and is also processed for various food products, including pulp, juice, squash, nectar, pickles, chutney, preserves, jams, canned slices, dried powder, and mango toffee [2]. Furthermore, mango has high nutritive value with its high vitamins, carotenoids, minerals, and polyphenols [1].
