Ingredient substitution guide
Best substitutes for mangos
Best swap for mangos: Peaches, 1:1; less tropical, juicier when ripe.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Mangos?
The best swap for Mangos is Peaches, 1:1; less tropical, juicier when ripe. Another option is Papaya, 1:1; similar tropical sweetness. A third option is Nectarines, 1:1; slightly more tart. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Peaches | 1:1; less tropical, juicier when ripe |
| Papaya | 1:1; similar tropical sweetness Limits: Not for gelatin desserts: fresh papaya's enzyme keeps the gelatin from setting. |
| Nectarines | 1:1; slightly more tart |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- McGill Office for Science and Society, Why can't I use fresh pineapple to make Jell-O? (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.