Mango yield: how much is usable after prep (AP to EP %)
Mango: about 69% usable going whole to flesh, with a published range of 51–82%. That is a cost factor of 1.45: for every kilo you need ready to use, buy 1.45 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole → flesh (all types) | 69% | 51–82% | Skin (~15%) and stone (~16%) | 1489 |
| Whole, Kent → flesh | 80% | — | Skin and stone (limited data) | 1493 |
| Whole, Haden → flesh | 74% | 70–78% | Skin and stone | 1491 |
Prep notes
Cut the two cheeks off either side of the flat stone, score the flesh in a grid and turn it out, then trim what is left around the stone. A ripe mango gives more: hard fruit clings to the stone and the skin.
What the yield does to the cost
Fresh mangoes, case of 6–7 at £9.99 (JJ Foodservice, 10 Oct 2026), assuming about 6–7 mangoes of roughly 400 g each, is £3.84 a kilo as purchased. At 69% usable that is £5.57 per usable kilo.
Worked example: 80 g of diced mango in a salsa or fruit pot needs 116 g as purchased, costing 45p. Costed on the bought weight it would read 31p, so the costing would be 31% light: 14p a portion, or £13.81 over 100 portions.
| Usable mango needed | Buy (as purchased) at 69% |
|---|---|
| 1 kg | 1.45 kg |
| 5 kg | 7.25 kg |
| 10 kg | 14.49 kg |
Use 69% in the yield calculator →
Typical uses
Fruit salads, salsas, lassis and smoothies, chutney, and with sticky rice or panna cotta.
Storage and the trim
Ripen at room temperature until it gives slightly, then refrigerate for a few days. Cut mango keeps two days. Flesh scraped from the stone and skin goes into smoothies or a coulis.
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 1489, 1493, 1491 (US samples of whole mangoes). Prices as stated, read on 10 Oct 2026. Your own case is the real number: weigh it in the yield calculator.
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