‘Carabao’ or manila super mango
- Originated from the Indo-Burma Region.
- Oblong in shape, medium to large, and weighs from 270 to 440 gms.
- Has blunt apex with full cheeks.
- Beak is indistinct and variable, sometimes coinciding with the apex.
- Fruit skin is smooth, yellow (ripe), thin and easily separated from the pulp.
- Flesh is yellow, very tender and melting with a very delicate aromatic flavor.
- Fruit’s fiber is medium-coarse, short and confined almost entirely to the edge of the seed is medium.
- The variety is alternate bearer and flowers as early as October. Fruits are available from November to June. However, with artificial flower induction using potassium nitrate (KNO3), fruits can also be available during the off-season.
- ‘pico’
‘katchamitha’ or indian mango
Katchamitha originated from india and is Commonly known as indian mango. - It is small to medium rounded and seed is large in proportion to the fruit.
- One of the less-exported varieties; its skin is green and the flesh is yellowish when ripe.
- The fruit is best eaten before the mature stage.
Other varieties - Other less important mango cultivars include ‘Pahutan’, ‘Dubul’, ‘Binuboy’, and ‘Senorita’
- Aside from the University of the Philippines in Los Banos, Laguna which keeps 50 varieties of mango from all over the world, the National Mango Research and Development Center (BPI-NMRDC) in Guimaras, has a collection of different varieties of mango, as well as strains of ‘carabao’ mango in the genebank.
- Monoembryonic- Produce one seeding per seed, represented by many Indian varieties.
- Polyembryonic- Produce more than one seedling per seed and represented by mango varieties of the Indo-Burma region (‘carabao’, ‘pico’, and ‘Pahutan’.)
Based on their usage, mango varieties can be classified as green mature, (‘Katchamitha’),ripe (‘carabao’ and ‘pico’) or for processing.