If you're not from Sabah, you've probably never heard of bambangan, and that's a tragedy. It's a wild mango species (Mangifera pajang) that grows in Borneo, and it does not taste like the sweet Harum Manis you buy at the pasar malam. This thing is aggressively sour and fibrous, and when they pickle it as jeruk, they grate the seed kernel into the mix too, which gives it this funky, slightly bitter edge. At 35 calories for an 85g serving, the pickled version is essentially a free food. The carbs are all coming from the fruit flesh itself, there's no added sugar in the traditional preparation, and the fat is literally zero. It's mostly just fruit, salt, and chili. If you're eating this as a condiment alongside plain rice and some grilled fish, you're doing great.
What changes the maths is the cooking method. The jeruk version at 35 calories is not the same as bambangan gulai. Once you cook bambangan in coconut milk curry, a 150g serving jumps to around 140 calories because coconut milk is adding 80 to 100 calories of saturated fat on its own. The bambangan flesh isn't the problem there, the santan is. The hinava version sits in the middle at around 60 calories because the raw bambangan is mixed into a lime-cured seafood salad with no oil, just the fruit contribution of about 30 to 40 calories to the dish. So if you want bambangan at its lightest, eat it jeruk style as a condiment, not as the star of a coconut gravy.