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Yield & Cutting 

Yield 

Using the cutting technique shown below, research confirmed a high fruit yield for fresh mango. The analysis was based on 50 mangos of each variety/size cut at optimal ripeness.

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

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. 

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

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.

Click here to check out this alternative way to cut a mango for a green mango salad presented in the CIA Advanced Learning
section of Monkey Dish powered by Restaurant Business.

Click here to see how we suggest consumers cut mangos, demonstrated by Chef Allen Susser.

Foodservice Cutting and Yield Downloadable PDF

Foodservice Cutting Downloadable PDF

Looking for all of this information and more in a printable format?  Check out All About Mangos.