Sorry about the delayed post, nobody had posted anything for awhile, so I was waiting it out to see if the head retention plumped up....which it hasn't.
The yeast did fine, beer is a nice orange color, a lot of mango aroma, but because it's a relatively mild fruit the flavor is not over powering, and it still tastes like a nice wheat.
What I still can't figure out is what happened to the head retention. I've had other types of fruit beer, raspberry, apricot, etc., but they always had decent retention. The retention on my version has about a 10 second lifespan and then dies. In fact, after about a minute it looks almost like drinking fizzy mango juice. I don't believe it's my kegging set-up, every other beer I've made has had medium good retention. I believe it's either the fact that I used a puree instead of whole fruit or mangoes just have some inherent head retention murdering capability. I'm thinking about doing another batch with whole fruit to see if there is a difference.
People really enjoy this beer thus far, but I would really like to pin point what's deteriorating the head retention.