[4] It is named after the carabao, the national animal of the Philippines and a native Filipino breed of domesticated water buffalo.

The flesh is a rich yellow in color with a tender melting consistency, very sweet, and very aromatic.

Unripe or underripe carabao mangoes are very sour, and are traditionally eaten with condiments like shrimp paste, salt, vinegar, and/or soy sauce or pickled into burong mangga.

[10] These strains include the Talaban and Fresco of Guimaras, MMSU Gold of the Ilocos Region and Lamao and Sweet Elena of Zambales.

[12][13] During the American colonial period of the Philippines, the Carabao mango was also known as the champagne mango, a name which is now also applied in North American markets to the similar descendant cultivar, Ataulfo.