Mango Bumbu Sambal

Anointed with Infused curry leaf and fenugreek oil

It’s mango season in the tropics, so why not make a bumbu inspired sambal. We are so lucky to have an abundance of this exotic fruit everywhere we look at this time of the year, and you really don’t need to do too much to them to enhance their delicious flavours. I’ve made this sambol this morning to go with grilled fish for dinner this evening. There is no need to make it ahead of time, but it will benefit from the melding of flavours I’ve combined.

The bumbu paste gives a perfect and very simple aromatic boost to this sambal, but if you want to amp it up a little you and try my infused curry leaf oil to anoint this luscious fruit. The finger limes are an Australian native species of lime with little pearls of citrus buds, lending themselves nicely to citrus enhancement of this dish, but you can easily replace this with tiny diced portions of fresh lime.

Mango Bumbu Sambal and Curry leaf infusion

Mango Bumbu Sambal with Curry Leaf Oil

Ingredient

• 1 mango cut into big chunks

• 1 Long red chillie - very finely sliced

• 1/4 Cup Red Onion - very finely sliced

• 1.5 Tsp Bumbu Spice Paste

• 1 finger lime of fresh lime

Curry Leaf Oil

• 20 Curry Stems

• 200 mls Coconut oil

• 1 Tbs Fenugreek seeds ground

Method

To make infused curry leaf oil

• Add 200 mls of virgin coconut oil to a saucepan, and gently heat.

• Removed the leaves from the stems of the curry leaf and add to the oil as it is heating.

• Grind your fenugreek in either a spice grinder or mortar and pestle and add to the oil.

• Keep the oil on a gentle simmer for 5 mins, then removed from the heat and allow to cool.

• Once it is cool enough to work with, using a stick blender placed into the saucepan, blend until the curry leaves have broken down well.

• Allow the oil to infuse with the spices for at least an hour, and better still overnight, then strain out the solids through a very fine sieve. Discard the solids and bottle the oil for use.

To make the sambal

• Peel and slice the mango into pieces about 2cm square

• Finely dice the red onion and red chillie then add to the mango pieces.

• Add the bumbu spice paste and gently fold through the sambal.

• Dress with 2 Tbs of infused curry leaf oil and top with pearls of finger limes or finely diced lime pieces. You can also add a sprinkling of finely grated lime zest as a finishing garnish.

Serving suggestions

• This sambal is a delicious accompaniment to grilled fish, or any seafood for that matter. It would also add a flare of aromatic depth to any BBQ meats.

Bumbu Spice Series

My Bumbu Spice Series is an in depth exploration of using this complex aromatic spice blend to help you make delicious Balinese dishes with grace and ease.

More recipes in this series

• Spiced Harmony Nuts

• Crispy Bumbu Tofu

• Golden Fried Rice with Tofu

• Balinese Prawn Parcels

• Velvety Tofu with Bumbu Dressing

• Bumbu-Infused Chicken Lawar

• Aromatic Avocado and Papaya Salad

• Aromatic Chicken in Bumbu Stock

• Sweet and Spicy Pineapple Sambal

• Steamed Shiitake in Corn Wraps

• Balinese Shiitake Pockets

• Balinese Bumbu Salmon

• Vegetable and Chicken Bumbu Broth

• Aromatic Vegetable Bumbu Soup

• Bumbu-Infused Nasi Goreng

• Coconut-Braised Okra

• Balinese Cashew Fish Stir-Fry

• Poached Fish Wings in Bumbu

• Deeply Aromatic Bumbu Broth

• Bumbu-Infused Prawn Oil

• Golden Bumbu Aubergine

• Bumbu-Spiced Bean Delight

• Creamy Balinese Potatoes

• Balinese Coconut Amaranth

• Cinnamon-Laced Pumpkin Curry

• Mango Bumbu Sambal

• Balinese Chillie tomato Sambal

• Balinese Sambal Matah

Bumbu Spice Series

Thank you for stopping by Spice Chronicles, I’d love you to cook along with me sharing this aromatic exploration together. I’d love to hear about your experimentations with my Bumbu spice, or maybe you have your own special spice blend you’d like to tell me about. Do press the little heart if you enjoyed my post, and feel free to share Spice Chronicles with friends.

In Gratitude for you support

Lisa

©Lisa McLean 2025