Enzyme produced by Apergillus oryzae was utilized to express juice from mango (Himsagar variety). Various concentrations of enzyme, 1%, 2%, 5% and 10% (v/v) were used to facilitate juice extraction. The enzyme when used at 10% level and incubated at 30+/-2degreesC for 18 h produced maximum juice (68%) yield with increase in free flowing characteristic of the juice.