Yield & Cutting

The NMB selected a large independent developer of new products for the food and beverage industry to answer the question of mango yield. The analysis evaluated 50 8/9-count Tommy Atkins, 12-count Tommy Atkins and Altaulfos at optimal ripeness using the using the cutting technique shown below to obtain the percentage of yield.

The final report showed the average fruit yield for the familiar Tommy Atkins variety (representing most round mango varieties) from a 9-count or 12-count case to be 61%. The Ataulfo variety yields 71% fresh mango. The high fruit yield is good news for operators who plan to include fresh mango on their menu. The analysis also confirmed that 6.35 ounces of 3/8-inch diced mango equals one cup.

Cutting 1

To maximize the yield, it's helpful to understand
where the seed is located so you can cut around it.

Cutting 2

Cut a thin slice off the stem end, and use the flat
surface to steady the mango. Use a knife or
peeler to remove the skin.

Cutting 3

Slice the "cheek" away fromt he seed, beginning
1/4 inch from the center. Follow the shape of the
seed with your knife. Reperat on the other side.

Cutting 4

Lay the seed flat, and use an angled cut to remove
two wedge-shaped pieces from one side of the
seed. Repeat on the other side.