It belongs to the same genus as the mango and is widely cultivated in areas of Indonesia, Malaysia, Singapore, Brunei, Papua New Guinea and the Philippines.

[3] It requires rainfall and is rarely in found forests but rather abundant in marshes and riverside areas.

The skin is thin and green or brown with darker patches, and the flesh is yellow-white, mushy, and strongly odorous with an acid-sweet or sour taste.

The tree is one of the most common and valuable Mangifera species in western Malaysia, where it is cultivated extensively in orchards.

The fruit matures during the rainy season, this is a deciduous, stands erect and bare before shedding large bud scales that envelops twigs and inflorescence.

In Bali, it is used as an ingredient for local creamy juices,[5] also for making spice base for chillies sambal which is eaten with river fish.