Peaches or Peaches for flavoring?

I just made an AG single malt ale of 2 row and Willamette hops. More of an experiment with only using one type of barley...

Anyway, I want to split the 5 gallons and re-rack half of it onto some fruit in a month or 2. I wanted to use either peaches or mangoes. I haven't used either of them before and am worried that either one may not "ferment" well. I've used Pineapple before and it was terrible!!

ANy expierence with either? I want to use fresh fruit not anything frozen or canned.

Cheers everyone!!!

No experience with Peaches, but mangoes are extremely pulpy and take a very long time to settle out. I have made a gal of Mango wine and it took almost a year to settle clean