Mangifera pajang Kosterm. is an important underutilized fruit of Malaysia. Two level factorial design was used for initial screening of the following independent factors, namely pH (2-6), ethanol concentration (20-80%), extraction temperature (30-65 degrees C), time (30-240 min) and liquid to solid ratio (20-50 mL/g) to determine the extract yield, the antioxidant capacity, and the phenolic and flavonoid contents from Mangifera pajang pericarp. Among all the factors, ethanol concentration and liquid to solid ratio was very significant (p < 0.0001) in obtaining higher extract yield, antioxidant capacity, and phenolic content, whereas the pH, the extraction time, and temperature did not contribute significantly. From these results, we conclude that by altering ethanol concentration and liquid to solid ratio, significant differences can be noticed in obtaining high or lower concentrations on the recovery of extract yield, antioxidant capacity, and phenolic content.