I'm in the process of making a mango wheat beer and need some advice from you guys. I have 10 pounds of cut mangos that I froze and is now thawing out. I was planning on placing the mangos in my secondary and letting it completely ferment out, but after reading another post on this site I'm not sure if I should do that. I read that if I let it completely ferment out that I won't get that much of a mango flavor at all. It suggested that the yeast will completely ferment out all of the mango sugars that create mango flavors. It said to cool crash after 3 days in the secondary to stop fermentation and then bottle. I'm afraid that if I do this fermentation will begin again in the bottles and create bottle bombs. What should I do?