Mangifera indica 'Carabao' (Carabao Mango)

Mangifera indica (Mango) is a large evergreen tree native to South Asia and among the oldest cultivated fruit trees, grown in India for over 4,000 years. In tropical climates it can reach 60-80 feet with a broad crown of glossy leaves. Small yellowish flowers appear in spring, followed by fleshy drupes known worldwide as mangoes.

Fruit shape varies from oval to kidney-shaped, with skin that may remain green or ripen to yellow, orange, or red. The flesh is juicy and aromatic, sometimes fiberless and sweet, sometimes more resinous depending on type. Mangoes are eaten fresh, dried, blended, or cooked, making them one of the most versatile tropical fruits. Some people experience irritation on the lips from the peel, so fruits are usually eaten peeled.

The tree thrives in full sun and well-drained soil in warm climates, hardy only to USDA Zones 9-11. With hundreds of named cultivars, Mangifera indica remains one of the world s most widely grown and culturally important fruit trees.

See Mango varieties.

The Carabao mango, often called the Philippine mango, is famous worldwide for its exceptional sweetness and fragrance. Originating from the Philippines, this tropical variety is widely grown across Southeast Asia and remains the national fruit of its homeland. The tree grows vigorously, forming a broad canopy with lush green foliage and producing abundant crops under warm, humid conditions.

The fruit is medium-sized, typically 10-16 ounces, and has a slender, elongated shape with a pointed tip. When ripe, the smooth skin turns rich golden yellow and may show a faint blush near the stem. The flesh is deep yellow, soft, and entirely fiber-free, offering a rich honey-sweet flavor with floral undertones and a lingering aroma. Carabao ripens early to mid-season, depending on climate, and is best suited for USDA Zones 10-11. It requires protection from cold and is sensitive to temperatures below 32F.