A mixture design was used to determine the effect of pectin (3.0-4.5 % w/v), glycerol (0.25-0.85 % w/v), and oregano essential oil (OEO) (0-1.75 % w/v) and their interactions on the physical properties of coatings and films, and the respiration rate, and quality parameters (soluble solids, firmness, brightness, weight loss, and anthracnose incidence) of mangoes. The results were adjusted to a special cubic model and were optimized based on the quality parameters of the coated mangoes stored for 12 d at 14 °C and 85 % relative humidity. The mean fractions of the three components caused low and medium permeabilities to O2 and CO2 in films and delayed ripening in coated mangos. The composition of the optimal mixture coating was 3.91 % (w/v) pectin, 0.57 % (w/v) glycerol, and 0.52 % (w/v) OEO with a desirability value of 0.90. The model validation demonstrated that the measured values for all parameters fit the prediction interval of 95 %, and the relative error varied between 0.88 and 12.28 %. The comparison of the optimal coating with untreated mango and mango treated with the fungicide Prochloraz showed that the optimal coating delayed ripening and effectively controlled anthracnose incidence with the same effectiveness as Prochloraz fungicide for 18 d.