I have made this a few times.
First time just based on 3 cans of concentrate/gallon. I think it turned out quite well, had a quick turnaround in fermenting dry and clearing on its own (3 months) and was consumed after a short aging of just another 3 months after it was clear and stabilized. My starting S.G. was 1.085, fermentation temperature was 71-73F, racked to glass carboy when S.G. had decreased by 2/3, dosed with k-meta and applied airlock, ended up stabilizing when all was said and done & backsweetened to 1.012 with room temperature concentrate.
For the next batch I wanted to kick up the mango a notch so I used 4 cans of concentrate/gallon and added 3 cups of Mango puree (homemade...could use commercial but read the ingredient labels....I wanted 100% fruit) and then the water so I had a final starting volume of: 1 gallon + 3 cups. I left the pulp intact until the S.G. had decreased by 2/3 and then I racked/airlocked it to a 1 gallon glass jug + a 375ml wine bottle; by the time the wine was clear I had 1 gallon of finished wine. I followed the same starting S.G.,TA & S.G. for backsweetening-but used simple syrup on this one. Kept this one at 67-68F during the ferment. I also used k-meta at the start of the mango batch since I used fresh fruit, and a k-meta schedule for racking/bottling like most of us do. That wine was wonderful!
Other additives were:
2 tsp acid blend to TA 0.60
1 1/2 tsp pectic enzyme
1 tsp yeast nutrient
1 tsp yeast energizer, at your discretion when SG has dropped by 1/3
Premier Cuvee yeast