MANGO YIELD AND CUTTING

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1. CUT A SLIVER OFF the stem end to steady the mango.
2. USE A KNIFE OR PEELER to remove the skin.
3. CUT THE CHEEKS AWAY from the flat side of the seed.
4. CUT CHEEKS FOR INTENDED USE, and trim the remaining fruit from around the seed.
Mango Variety Initial Weight Peeled Weight Usable Weight (-seed) % Yield
Haden 418.48 324.83 237.2 56.45%
Kent 679.14 573.98 484.62 71.34%
Keitt 386.77 308.91 227.43 59.35%
Tommy Atkins 8-9 Count 511.29 438.46 322.28 62.91%
Tommy Atkins 12 Count 317.43 265.36 192.09 60.51%
Honey (Ataulfo) 366.41 314.69 261.7 71.29%

1 cup 3/8-inch dice mango = 6.35 ounces. Research confirmed a high fruit yield for fresh mango when using the cutting technique shown. The yield analysis was based on 50 mangos of each variety/size cut at optimal ripeness. *Size/Count is based on a box weight of 8.1 lbs. All weights measured in oz.

Source: Flavor360 Solutions

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