I started this one yesterday.
Four mangoes, peeled and chopped
The zest and juice of a lemon
Four pounds of sugar
Two gallons of water
Two Campden Tablets
2 tsp yeast nutrient
Packet of wine yeast

First I peeled and chopped the mangoes, zested and juiced the lemon, then brought one gallon of water and the four pounds of sugar to a boil and poured it over the fruit to set the color. The other gallon of water and the crushed Campden tablets went into the primary fermenter then the cooled fruit/sugar solution. I pitched half the yeast this morning, and will add the rest tonight.

The first pitch took and there is already motion in the ocean of mango wine. The second half of the yeast should really get things going now.

That sounds delicious!

Sounds yummy.  Can't wait to try it.

Let me know how this turns out. I have a large mango tree heavy with fruit in my backyard that I could use!

That and I'm tired of turning it into preserves and chutney.

I made a small batch of this before, it comes out great! And strong, by the way. I set the color, but I'm kind of regretting it, the early batch was clear as water. I think the clear batch looked better. This wine works great in sloppy joes, pulled pork, or bbq sauce. Here are a couple recipes. http://winemaking.jackkeller.net/reques57.asp

Jack Keller has the best winemaking site out there in my opinion. Hugs, Devlyn

Thank you Devlyn, I'll probably be sharing the recipe with my father (our family braumeister). Maybe I could make it into a bonding experience. I look forward to the results!