Instructions: Peel the mangoes, remove the stone and cut up/mash the fruit. Put it into your primary fermentor (a plastic bucket) together with the skin from one of the mangoes. Chop the raisins and add them to the fermentor. Add about 5 pints of water and sterilize the must with 1 campden tablet. Dissolve half of the sugar in 1.25 pints of water and add it to the must (boiling works well - but let it cool before adding to the must). Cover (plastic sheet and rubber bands do a fine job) and leave overnight for the campden tablet to do its job.

In the morning add the yeast of your choice (Montrachet works well) and pectic enzyme. Replace cover. Stir daily. After a week, peel and mash the bananas and add them to the must. Also at this time add the remaining sugar dissolved in 1.25 pints of water. Replace cover. Stir daily. After 4 to 5 more days, filter the must to remove the fruit pulp, squeezing the pulp as dry as possible. Transfer the must to a fermentor with a fermentation lock and wait for the fermentation to stop. Rack/bottle as you would normally do. Finings and bentonite clay treatment will be necessary to get a clear wine.

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