Rch Kimi Ngangkang Pamer Lubang Meki Id 13727799 Mangga - Indo18 Jun 2026

Data were analysed through (inductive) and Narrative Mapping to trace the flow of heritage meanings before, during, and after the exhibition.

| 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. | Data were analysed through (inductive) and Narrative Mapping

| Q# | Question | |---|---| | Q1 | How does “Pamer Lubang Meki” reinterpret local material and immaterial heritage? | | Q2 | What are the perceived social and cultural outcomes among participating community members? | | Q3 | How can such community‑driven interventions inform national RCH strategies? | | | Desserts & pastries | Mango mousse,

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