My goal is to turn this into a sort of mango megathread, so please add your experience (especially if it is different than mine). A good mango flavor is hard to find. All mangos tend to lose their “brightness” very quickly for me. I believe it has something to do with the flavoring components that make up these high, sharp, pungent aspects of the flavor. I will try and describe the ones I have the best that I can. Please forgive me if I misuse words like ‘dry’, ‘bright’, etc. I am not trained; I just write how I experienced them.
INW Mango – This one is interesting. It is a strange flavor and has many uses, but it is not really a true mango flavor imo. It needs something sweet mixed with it because it is the driest of all my mango flavorings. I used it in almost every mango mix for a long time, but lately the issues I have with it have been bothering me more, so I rarely use it. Range - .5-2%
Capella Sweet Mango - More realistic mango flavor, but it is dry for me and lacks the top notes that I am looking for. People talk about how strong it is and how much it stands out, but I do not get that at all. It gets covered up to an almost unidentifiable point when mixed with any other bold flavor such as cinnamon, mint, cream/custard, etc. Range – 2-6% (at 8, things got weird)
INW Shisha Mango - Not a very realistic mango at all, but it has a brightness/sharpness that stands out and stays. It almost stands out too much, and it seems like not matter what percentage it is used at, it tattoos itself all over the mix saying “hey, I’m here, and I don’t really taste like mango. Yeah, I’m bright, but fuck you”. It’s not a bad flavoring at all, and is better suited for all fruit mixes in low concentrations. Range - .25 – 2%
SC Mango - Got it from BCV, same one as VZ. The first time I mixed this up I thought that it was perfect in every way. It has a slight creaminess, it was bright and sharp, and the flavor was spot-on amazing. It was so good that I put some in my tank and went about my day. As the hours went by, I noticed it changing. It wasn’t as juicy as it was freshly mixed; it wasn’t as flavorful. Those top notes that were so spot-on were fading. It only took a few hours. My theory is that since this flavoring is carried in alcohol, the lighter volatiles escape with the alcohol. I don’t really have anything to back this up except for my observations. However, after it sits and changes it is still towards the head of the pack as far as my favorites go. Range – 2-3%
HS Mango - This one is my current favorite. It tastes like ~~some sort of mango gelato or something~~ Jumex Mango Nectar. The mango flavor is fairly accurate imo, but it is missing a sharpness that I’d like to have. It is a little creamier than the other mangos I’ve tried, but it manages to make that a good thing. It has a little bit of the earthy taste that makes a mango a mango. It is still fairly new to me, so I haven’t tried it in mixes that my other mangos get covered up in. It is delicious by itself. I’m excited to see what this one will do. Used at 3%.
One suggestion that I have is not to heat your mango mixes at all. This is based on my theory that the light volatiles will escape and change the flavor even more than it will already change. Another would be to supplement the flavor. This can be frustrating when going for a simply mango flavor, but is sometimes necessary. I’ve found that sucralose in small doses can help a little (I know…). Also, things like cactus, orange, peach, pineapple, etc (anything bright and kind of tropical that can add to the high notes that are missing from the mango) can help a bit, but can adulterate the flavor.
If any of you have tried these, or any that I don’t have, please leave your notes.
MF Mango -- very potent, intricate sweetness, exhale is bitter mango skin or pit in higher percentages. Singular flavor at 1.33%, works in some blends starting at 0.4%-0.6%, decent tropical sweetness at 0.1%
Heating at 50C helps reduce the bitter skin taste and emphasizes more of a mango flesh but you lose a little of the fresh top notes. Never heat at 60C in my opinion.
Sucralose (10%) at 0.5% helps but can act as a flavor muter. Reb-A also works decently.
Malic Acid (5%) at 15% of the volume of mango seems to help brighten up the fleshy notes. Citric Acid has no effect perception in my tests.
Thanks, this is the exact type of thing I'd like to get going here.
Does someone just follow you around and downvote you? I just watched you drop a point for contributing relevant and helpful information...
Yup the brigades love to downvote me, but historically speaking the admins of Reddit take care of it eventually. Bunch of folks get shadowbanned here and there for it, lol.
After a few days my karma will jump massively after the manipulation is corrected. Comical to watch my karma go down 250 on day and when I wake up it's 500 higher lol.
TFA Phillipine Mango:
5% Stand alone -- A juicy sweet mango. It's got a nice wet mouthfeel. Lacking some of the brightness you'd expect from a mango, but it's got a nice sort of nectar taste to it. This one needs a little bit of help from another mango.
INW Mango:
4% Stand alone -- Way too floral, got a nice little mango taste to it.
2% Stand alone -- Still too floral, mango seems a little more pronounced
1% Stand alone -- Mango is in a good spot but the floral aspects are still a little too strong
.5% Stand alone -- Floral aspects are mostly gone, but the mango is left a little underwhelming. Has a nice, bright authentic taste to it, but a little light.
In my experience, I've found .5% INW Mango and 4% TFA Phillipine mango to be a really nice mango base. I'm working on a Mango Lassi recipe and this is where I've landed for the Mango, but I need the yogurt base to bring a nice creamy tartness without an overwhelming dairy note, still trying to nail this.
INW Mango sounds a lot like FA Mango... And now I really regret ordering it last night. But, I'm even more excited that I have Philippine on the way thanks to your notes, so it balances out.
Have you tried FW Yogurt?
I haven't, I only have CAP Creamy & CAP Greek so I'm thinkin I may need to branch out a bit or rethink the yogurt/cream base. Haven't tinkered with it too much though
I got some FW Yogurt because I'm trying to make something that tastes like these gummy candies that have mango, passion fruit, and yogurt in them. It is tangy without being too much dairy, like you described. Too tangy for what I was going for, at least when combined with the mango. But you might want to give it a try.
TFA Sweet Cream + CAP Juicy Lemon also yields flavor that reminds me of tangy yogurt.
Mango lassi sounds delicious as a vape. Maybe cap creamy yogurt and done fa fresh cream, cap sweet cream, and fa meringue? I love the yogurt notes in cap creamy yogurt @ 5% as a base with fruits so maybe 3% or lower with the other dairies to get the fruit really out front.
Nicobeak, thank you so very much. We could use your help over in /r/cloudcollective.
I wanted to do something like this, but found myself overwhelmed very quickly. You've convinced me to give it another go.
https://www.reddit.com/r/CloudCollective/comments/4336iz/2016_work_group_vote/d0tkaw0
Did you ever start your fruit list? Sounds like a great idea.
I started a rough draft, but never posted anything. I've got it opened back up and am going to post the skeleton outline soon.
Awesome. I plan on doing a hard DiY reset on myself. I haven't been trying my individual flavors by themselves just trying to jump right in. Some turn out well, but the majority is lacking. Your posts along with matthewkocanda and notcharlesmansons have ignited an old spark. Time to reinvent my diyself.
Edit: so I plan to contribute to that thread whenever it comes about. Also great because fruit is my main jam as desert flavors tend to fatigue my taste buddies quite quickly.
There are some good tasting notes by /u/bigted209 for a bunch of mango flavors along these same lines here: http://www.reddit.com/r/DIY_eJuice/comments/372891/the_mango/crji4d9
Great idea for a project. Mango is one of those fruit flavors that every manufacturer seems to think tastes completely differently, and none is really on-point standing alone. So it feels like it should be possible to mix a better mango. Thanks for contributing your notes.
Definitely a great post; I based a lot of my orders off of his post. It's worth pasting what he said to have it here too.
/u/bigted209 >TFA Mango - gives off the "earthy" aroma common among various types of Mangos, but the taste as a single flavor was akin to a sweet hairspray.
>INW Mango - not an accurate taste in my opinion, but gives off a really unique exhale flavor that I wanted in the finished product.
>TFA Phillipine Mango - Forgot this one initially.... This, at 10% single flavoring tasted just like....nothing. No sweet essence, no tart anything....no discernible flavor at all. I let it sit for 2-3 days, tried again on a fresh tongue, and met with nothing again. Promptly washed out the bottle for recirculating, and threw this flavor in the garbage. Perhaps I got a dud, but it's been written off in my notes as a bust.
>Hangsen Mango - according to the Master Flavoring Review on the sidebar, this is an uber authentic flavor, but I must disagree. It's not bad in its own right, perhaps just not what I was looking for.
>FA Mango - Again, not a bad flavor, just not the one I was looking for.
>CAP Sweet Mango - This is the one.... A few days ago I posted a cry for help on how to make my master mango mix. I had mentioned that I found a couple elements that I wanted to include(see TFA/INW Mango above) but I could not find the "meat", or backbone of the mix. Some cape mail showed up yesterday, this was in the box. I mixed it at I believe 2% in a 50/50 VG/PG solution to gauge flavor, and I was sold. It has all of the main taste elements of a Mango that I was looking for... The sweet, somewhat tart, pulpy taste with a sweet exhale.
>Now, percentages.... I knew I wanted CAP to be the front runner, so this would be the highest concentration. I started off with 5% due to concentration. I knew I wanted the TFA to punch through a bit, but not overpower the CAP, so I put this at 3 to start. Given the lacking potency of most TFA flavores, figured this would be a decent start. INW flavors are powerful, and I didn't want much of this flavor showing up for the party, so I started at 1%. The mix wasn't bad, but it wasn't right. Played around with the numbers a bit, mixed up a couple 5ml testers, and settled on this mix. Is it perfect, no. Is it 100% what I set out to do, no. Is it damn good tasting and bloody close enough, that it is.
I am obsessed with attempting to clone The Vape Chemist Philippine Mango... This is a save worthy thread just for all of the Mangos you guys have listed. Last night I mixed a batch of TFA Phillipine Mango from a recipe I found here. If it is anything like Vape Chemist I will be sure to repost the recipe to you if you're interested.
Yeah please post back and let us know how it turned out. I don't have Phillipine Mango yet.
FA Mango: 0.5-2%
Sweet and "green" or ripe tasting. Not earthy or floral. Its really a good flavor aside from having to work around its own inherent sweetness. I'd say this is comparable to Fuji as a lead flavor, although it is relatively new for me. A lil bit of FA orange works well to give it depth.
I dont have this recipe written down but heres my favorite mix with it so far
- 1.5-2% FA mango
- 0.5% Fa meringue
- 0.2% FA orange (optional)
I agree with HS Mango being "creamy"
It's very overpowering though, 2% is enough to be the star of the juice, while 1% is still very string and noticeable.
It's definitely very sweet, and overall a very interesting take on Mango. Completely different than TFA or CAP. No piss smell either.
So I'm ordering some more flavors today to go with the TFA Phillipine Mango. If I'm understanding correctly adding a small amount of peach would enhance the mango but, I'm at a loss on what peach to order. TFA or CAP? I've never had either of these.
I'd say INW peach if you can. I haven't tried cap peach. I don't really care for juicy peach.
I'm not a fan of peach in general, so I don't use that to boost my mango. Lately I've been using tfa dragon fruit and SC passion fruit.
/u/cheebasteeba or /u/id10-t might be able to offer better suggestions about the peach.
I was curious about the dragon fruit. I seen another read calling for it in a recipe and was thinking about getting some. I've never even eaten a dragon fruit to know what it taste like
TFA Dragonfruit is one of those versatile, "must have" flavors. You will be amazed by what even a small amount of it can do to your mixes. It sort of acts as an emulsifier to help blend everything together. Get it.
I haven't CAP Peach, but it's on my list to order soon. I hear it's THE peach for mixing with bakery-type flavors and after I try this guy's recipe for peach pie that uses it, I might try to make a vape version of my granny's peach fried pies.
If you like peaches and plan to do more things with it than just boost mango, get INW peach if you can. It's incredible. And don't let the price turn you off, because a little goes a long way. At 1.5%, it's biting into a fresh-picked orchard peach. At 3%, it's a single-flavor peach rings candy juice.
If you only plan on seeing what it can do to mango, get Juicy Peach. It can be harsh to some people, and it's a little candy/fakey for me, but you're gonna want to use it at like 1%, so I think it'll work to make the otherwise nectary Philippine Mango more "fleshy" without any drawbacks.
How high up on my list of flavors to order urgently do I need to put SC Passion Fruit? And is it going to break my heart the way SC Mango did?
I haven't used TFA or CAP peach, but I have used FA White Peach. It's a really nice white peach flavor, very authentic and true to it's culinary companion. If you're already using INW Mango in the mix, then a peach might bring the brightness a little too high. I had a suggestion to use cantaloupe in another thread (I believe) that I think will be a winner. It's between that and apricot right now; still have some messing around to do. In general, FA and INW tend to be very authentic to their name, so with others suggesting INW Peach I'm inclined to think it's a good one.
I hope that helps!
Does anyone have a review of TPA Mango?
Apparently TPA (TFA) Mango is good when paired with other mango flavours.
I bought a 30ml of it to test out, and I'm less than happy. You get a slight hint of mango, I started at 3%, worked up to 11%, and it was still lacking.
I'm a mango addict, and I was so happy to see there was a thread dedicated to it. I'll be rummaging through here for a while.
I was hoping for that as well. There are some older ones, but I'd like to get one here as well. And for Philippine mango.
I need this thread next week: Just ordered SC Mango, INW Mango, and TFA Philippine Mango from BCV last night. Or before I ordered INW Mango, since that does not sound at all like the mango I'm looking for.
I have TFA Mango, CAP Sweet Mango, and FA Mango already and have used them all a lot because I have a serious mango problem.
TFA Mango is no good by itself. I'm not sure how to describe it. Imagine something vaguely resembling a mango sat on a shelf collecting dust, not decomposing, just collecting dust. And then you decided to eat it without dusting it off. It's also a pretty weak concentrate so at low levels you don't taste it... But at higher ones it gets weird.
CAP Sweet Mango. It is not bright like a perfect mango but it does taste like a mango. Like an overripe, bordering on rotten, mango. Sounds nasty but I've had a little luck using it with creams and other fruits. So if I had to pick just one, so far this would be it.
FA Mango. This one also tastes like a real mango. Like a real mango that's so underripe it's as hard as an apple. Or maybe more like you're biting into a mango skin and all. It does have that brightness that the other mangoes are missing. Sort of. It also gets perfumy as hell at 2.5% and higher.
So far the best I've come up with is a mango base that's 60% TFA Mango, 30% CAP Sweet, and 10% FA. It's pretty good as a standalone at 7%, but if I push it up any higher or mix it with certain things, it starts to impart some of that musty TFA Mango or rindy FA Mango or both, so I will probably revisit it with a higher dose of CAP Sweet Mango. The reason I'm trying to push it up to begin with is because it also gets buried easy and lost quickly. It's frustrating. But I'm hoping INW, SC, or TFA Philippine will be my salvation. I really want to make juices that taste like the Mango Mango Gummies from Trader Joe's and those mango slush drinks with boba balls in them.
I'm starting to think there's not going to be really authentic mango tasting juice with just mango flavors, though. I'm guessing adding flavors like banana cream, orange cream in a very small dose, maybe some kind of peach flavor?, are going to be necessary.
/u/Nicobeak, you seem to be as obsessed with mango as I am. Get a few more of us together and we could form a support group.
TFA Mango was awful, even at small percentages it reminded me of cat piss. Had to soak my stuff in everclear twice and scrub it with brushes to get the flavor to go away and even then I could smell it in my driptip for at least another week until the piss vapors finally wore off
Something used in that flavor must be seriously offensive to you. At 3% I can't taste anything at all.
Are you sure you don't mean FA Mango? Because that stuff is indeed strong and I can at least imagine where someone might get a pissy note from it.
Oh, and when you get that SC in, try it right after mixing and then the next day and see if you can tell what I'm talking about (the change). I might just be crazy.
12 hours in SC Mango at 2.5% is still strong and it is AMAZING. By far the best mango I've tried to date. It's more complex and realistic than the others, hitting the sharp brightness and major sweetness but at the same time capturing the underlying creaminess and tropical "earthiness" (that's probably not the right word) of a mango. And SO juicy! It is exactly what I was hoping to create by mixing other manufacturer's mangoes together.
It does seem to have a very, very slight floral quality to it that I don't mind by at all by itself but that will cause me use caution when mixing with other flavors that are floral or perfumey. I might try it again at 2% and see if that goes away.
If it changes/fades on me in another 12 hours, I'll let you know... If I can type though the tears. Seriously would be like harpooning the white whale only to have it get away.
Have you tried any other SC flavors? This is my first one, purchased only because you recommended it, but now I'm intrigued.
#Reviving the [deleted] post:
My goal is to turn this into a sort of mango megathread, so please add your experience (especially if it is different than mine). A good mango flavor is hard to find. All mangos tend to lose their “brightness” very quickly for me. I believe it has something to do with the flavoring components that make up these high, sharp, pungent aspects of the flavor. I will try and describe the ones I have the best that I can. Please forgive me if I misuse words like ‘dry’, ‘bright’, etc. I am not trained; I just write how I experienced them.
INW Mango – This one is interesting. It is a strange flavor and has many uses, but it is not really a true mango flavor imo. It needs something sweet mixed with it because it is the driest of all my mango flavorings. I used it in almost every mango mix for a long time, but lately the issues I have with it have been bothering me more, so I rarely use it. Range - .5-2%
Capella Sweet Mango - More realistic mango flavor, but it is dry for me and lacks the top notes that I am looking for. People talk about how strong it is and how much it stands out, but I do not get that at all. It gets covered up to an almost unidentifiable point when mixed with any other bold flavor such as cinnamon, mint, cream/custard, etc. Range – 2-6% (at 8, things got weird)
INW Shisha Mango - Not a very realistic mango at all, but it has a brightness/sharpness that stands out and stays. It almost stands out too much, and it seems like not matter what percentage it is used at, it tattoos itself all over the mix saying “hey, I’m here, and I don’t really taste like mango. Yeah, I’m bright, but fuck you”. It’s not a bad flavoring at all, and is better suited for all fruit mixes in low concentrations. Range - .25 – 2%
SC Mango - Got it from BCV, same one as VZ. The first time I mixed this up I thought that it was perfect in every way. It has a slight creaminess, it was bright and sharp, and the flavor was spot-on amazing. It was so good that I put some in my tank and went about my day. As the hours went by, I noticed it changing. It wasn’t as juicy as it was freshly mixed; it wasn’t as flavorful. Those top notes that were so spot-on were fading. It only took a few hours. My theory is that since this flavoring is carried in alcohol, the lighter volatiles escape with the alcohol. I don’t really have anything to back this up except for my observations. However, after it sits and changes it is still towards the head of the pack as far as my favorites go. Range – 2-3%
HS Mango - This one is my current favorite. It tastes like some sort of mango gelato or something Jumex Mango Nectar. The mango flavor is fairly accurate imo, but it is missing a sharpness that I’d like to have. It is a little creamier than the other mangos I’ve tried, but it manages to make that a good thing. It has a little bit of the earthy taste that makes a mango a mango. It is still fairly new to me, so I haven’t tried it in mixes that my other mangos get covered up in. It is delicious by itself. I’m excited to see what this one will do. Used at 3%.
One suggestion that I have is not to heat your mango mixes at all. This is based on my theory that the light volatiles will escape and change the flavor even more than it will already change. Another would be to supplement the flavor. This can be frustrating when going for a simply mango flavor, but is sometimes necessary. I’ve found that sucralose in small doses can help a little (I know…). Also, things like cactus, orange, peach, pineapple, etc (anything bright and kind of tropical that can add to the high notes that are missing from the mango) can help a bit, but can adulterate the flavor.
If any of you have tried these, or any that I don’t have, please leave your notes.