Originally Posted by deuce40
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?
I think you're correct about this. You'd be cold crashing which would halt fermentation, but then you'd be bottle conditioning in warmth again which would start it up and ferment any left over mango sugars, along with your priming sugar. Sounds like a bad idea to me...
I think your original plan is the best, yes the sugars will ferment out but some of the flavors should remain. (I've not yet used fruit in a beer but it works with honey! so if I'm wrong maybe someone else with more experience can correct)