Ok, so I found an old notebook of mine, and in it I found my old recipe for dried mango wine, so I decided to post it here, in case anybody was interested.
(X) packs of dried mangoes (see below for details)
Sugar to reach intended O.G.
5 gallons water.
2 1/2 Tbs Acid blend.
1 1/2 Tbs yeast nutrient.
2 1/2 tsp pectic enzime.
1 tsp Tannin.
1 Montrachet yeast.
1 Campden tablet. (Edit: 1 Campden tablet per gallon.
I used the dried mango packs available at Wal Mart. I used 5 packs per gallon of water, which gave a full bodied, very fruity wine. If you want a lighter wine, you can adjust the number of packs to your preference.
Same with he O.G. I got it up to 1.100, which gave me 13% ABV. Montrachet yeast is quite capable to tolerate higher alcohol concentrations than that. Use as much sugar as you need to reach your intended O.G.
Dice the mangoes. Boil about 2 gallons of water, and pour over the diced mangoes (put them in a bag, and your life will be much easier). Cover and allow to cool. Add pectic enzime, acid blend, tannin, yeast nutrient, and the rest of the water.
Take an O.G reading. Add sugar until you reach your desired O.G.
Add the crushed Campden tablets, mix, cover, and let rest for 24 Hrs.
After the 24 Hrs, pitch the yeast, cover the mouth of the fermenter with a piece of fabric.
Stir the pulp 2-3 times a day. When S.G.=1.020 (about 5 days), take pulp off. Allow to settle, rack and fit airlock.
The wine should be crystal clear after about 2 weeks. After a month in secondary, it will be dry as a bone.
Now you can bottle it dry, or you can either kill the yeast with potassium sorbate and a crushed Campden tablet, and then add sugar or honey to taste, or add an artificial sweetener (without killing the yeast) and add some priming sugar. Whatever you like.
Bottle, store, and forget about it for at least a year.
This wine didn't win any contest, but everyone that tasted it was very happy with it. I mean...VERY