Carabao mango
Mangifera indica · Tropical fruit
Top 10 pairings
The Carabao mango — known in export markets as the Manila or Philippine mango — is the iconic mango of the Philippines and the cultivar on which the country built its mango reputation. Slender, kidney-shaped and a clear golden yellow even at full ripeness, it is famous for being almost completely fibreless, exceptionally sweet, fragrant and thin-skinned, with a soft melting flesh more akin to the Indian dessert mangoes than to the firm, red Florida types of the West.
Picking a good onedrag
UnderripeOverripe
Firm ripeBuy itIt gives a little but still dices cleanly for salsa, salad or grilling.
SkinGround colour starting to lift
FleshYields a little under the thumb
StemShoulders full, level with stem
SmellFaint sweet resin at the stem
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Mango's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
71%
Edible part
336 g flesh · stone and skin out
473 g
Weight each
each one
Keeping ittap a temperature
Below about 10 °C the skin greys and it ripens unevenly. Chill only ripe fruit, and only briefly.
85-95%
Humidity
Open and uncovered
Airflow