Just got a source for lots of mangos. Most recipes call for 3-5 lbs per gallon. I'm assuming that is pre peeling & de-stoning, like for peaches. Found a video that uses a glass to remove the mango from its skin, works well. Putting zip locks of them in freezer untill I have enought for a 5 gal batch. Going to use Jack Kellers recipe unless someone has a better one, will use 5 lbs per gal though. Roy