Can I add mango juice to my IPA?

Hello everyone!
Next weekend I wil brew my first IPA.
I've tried one a few weeks ago, and it blew my mind! It had mango smell. No kidding. I believe is some kind of hop that I don't know about.
Since that day I'm thinking about that mango smell. I want it in my IPA.

Can I add mango juice or mango peel for that purpose? when? how much? Will it add flavor too?

Thank you all for your help!

 

Gordon Strong has a Hibiscus Mango Blonde with 3 to 4 fresh mangos pureed

This is penciled in at 6th in my queue, though I was planning to use frozen mango pulp.

This should work with an IPA.

 

My house IPA has a big mango nose and sweet flavor with Mosaic late addition/whirlpool hops and Amarillo/US Golding dry hops.

 

Fresh Mango has a mild flavor and can easily be covered up with to much hops. I've done a Mango APA and used about 1lb mango per gallon. Went lite on the. Hops and it turned out delicious.

 

I think Simcoe would work well with mango.
I've tried a couple of beers recently with fruit juice additions.
Brewdog - Elvis Juice with grapefruit and blood orange which I didn't like so much.
Lindemans - Pecheresse which is only 2.5% with 30% peach juice and is an absolutely amazing lambic.

 

Don't ferment the juice if it is from the store. It will cause very weird off-flavours. I'm pretty sure... Better make your own, just like when you make a coctail

 

I second this. Bottled juice is often times simply sugar water, and not necessarily real juice. Definitely use pure mango juice which you make yourself.

 

Thank you all! But when should I add it? In secondary?

 

Did something similar recently, but it was a wit with apricot. But maybe it will help. After active ferm was done (10 days, FG reached), I took three 15 oz. cans of apricots in syrup, drained the syrup and rinsed well. Put them in a blender with 1/4 C. water and pureed. Put it in a saucepan and heated to 180F for 5 min. with another 1/4 C. water and 1/4 C. honey. I racked the beer to a carboy, putting the racking tube down through a wide-mouthed funnel in the neck of the carboy. I let about a gal. of beer fill the carboy and then slowly added the hot puree through the funnel and racked the rest of the beer onto it. Put the airlock in, covered it and set it at 70F. Secondary ferm took off within 24 hrs. I'll leave it for 2 weeks, and when I bottle, I'm going to add a couple oz. of apricot extract along with the priming solution.