When ripe, the yellow and apricot-colored fruit of the marian plum (Bouea macrophylla Griff.) seem to glow among the tree's glossy green leaves. The ripe fruit of marian plum offers an edible, crisp skin and juicy flesh. Besides being eaten raw as a dessert fruit, marian plum is also cooked, preserved and included as an ingredient in chili paste condiments. Like mango, young leaf shoots are also consumed.
The marian plum is native to peninsular Malaysia, north Sumatra and parts of Java. According to the World Agroforestry C entre, the species is known as gandaria in the Philippines and Indonesia and rembunia in Malaysia. In Thailand it is called maprang. Being a member of the Anacardiaceae family, the appearance and flavor of marian plum is quite similar to mango.