|5 lb pale DME||2 roasted, peeled & quartered habaneros||4 oz Hallertauer (bittering)||WYeast 1056 (American Ale)|
|1 lb rice extract||15 lb whole fresh mango (before peeling & chopping)||1 oz Hallertauer (aroma)|
|1 lb dextrine malt||6 oz dried mango|
|1 lb Special B (biscuit)|
Peel and chop the mangos. Pseudo-mash specialty grains. Add extracts to the runoff, boil 60 minutes; 30 minutes into the boil add the bittering hops. At the end of the boil, take the pot off the heat and add the aroma hops and the fresh mango. Strain into the primary while still warm (but not hot), add in the dried mango and the habaneros.
When you siphon to the secondary, leave the mango and habs behind... Prime and bottle as usual.
Inspired by Billie Mandel (with whom I made the first batch of this), who was, in turn, inspired by a really yummy coleslaw I made with habanero and green mango out of a recipe in Nancy Gerlach and Dave DeWitt's Habanero Cookbook.