I'll be watching this one closely too. I'm slowly but surely working on a new Smoking Wood FAQ, and I'd like to see how things turn out.
Mango worked great. Definately will use it again.
I gathered a few dry branches from underneath the neighbor's mango tree, pulled the bark off, and soaked them in some water. The pieces were about 1" in diameter and broken into 10" or so lengths. This was placed on top of local lump charcoal that is homemade in backyards and sold along the roadside for use as cooking fuel. No way to know what wood the charcoal started as, just whatever was handy at the time.
My grill is a very rustic (read it leaks like a seive) horizontal barrel grill I had made up by a local welder from a picture I drew on a piece of notebook paper. It is designed after the Brinkman I had in the States, but doesn't have the SFB yet. When it comes to 'big ugly barrel grills' this one is a definate front runner in the ugly category.
I placed 3 pieces of mango on the charcoal and cooked 2 beef tenderloins and a couple pans of baked beans. When the loins were done, I took them and the beans off and added 4 more pieces of mango wood and started cooking nearly 40 beef steaks. I purposely went light on the wood as it was new to me and I didn't want to overdo it the first time around.
Dinner was great. We had a great meal and the invited guests enjoyed it very much. The mango gave a good, but mild flavor to the beef tenderloins. I would describe it as a lot like apple. It gave little to nothing to the steaks as they just weren't on long enough to take much smoke. I think it would be very good for chicken or pork, but was a bit mild for the beef. It would have been better if I had used more, but I was being cautious as I didn't want to ruin that much meat with guests arriving.
I will definately use mango again, especially on chicken/pork. I will get some bigger chuncks and use it more liberally. My wife loved it and is already thinking about how we will get some through customs when we go back to the States to visit this winter so we can cook with it there.