To investigate the aroma characteristics of mango pomace extracts and explore their potential as a flavor enhancer in mango pulp, gas chromatography-mass spectrometry and sensory evaluation were used to analyze the volatile compounds, aroma characteristics, and aroma intensity of the pulp, pomace, and pomace extract of the Tainong No.1 Mango (small-fruit variant). A total of 67, 71, and 73 volatile compounds were identified in the mango pulp, pomace, and pomace extract, respectively, showing total concentrations of 821.06, 835.80, and 793.80 μg•kg−1, respectively. Volatile compounds in the extract were predominantly composed of esters, aldehydes, alcohols, and ketones, whereas those in the pulp and pomace were dominated by terpenes, aromatic hydrocarbons, alcohols, and phenols. Notably, the aroma intensity of the extract was approximately twice that of the pulp. Sensory evaluation revealed that mango pulp in combination with 10% (m/V) mango pomace extract achieved optimal flavor enhancement characterized by an intensified yet well-balanced aroma. A total of 77 aroma compounds were identified in the pulp supplemented with mango pomace extract, exhibiting a concentration of 667.20 μg•kg−1 and exceeding the control group in both the total content and diversity of key flavor components (similarity index: 0.996 vs raw pulp). In conclusion, the aroma quality of mango pulp was effectively enhanced by pomace extract supplementation, with the original aroma profile remaining undisrupted. This study provides support and reference data for the high-value use of mango by-products and the diversified development of fruit-processing by-products.