Newbie question. I'm getting brave, after 2 kits and then 2 from just
concentrates, then 1 from real fruit (pumpkin), I'm ready now to
experiment with a flavor I like: Peach and Mango.

I have purchased peach concentrate that has a recipe with it, but I want
to add mango. So I went to Jack Keller's website and got a mango recipe
to see how you prepare the mango. Looks like I would peel and remove
seed, mash and then pour the peach concentrate and water over it and
then go from there.
The question is:
if I add 4-5 pounds of mango mash -- should I reduce the sugar? A
straight peach wine calls for 6 pounds of sugar for 3 gallon batch. By
adding this mango, should I start out with less sugar?

I'm guessing I should always try for 1.950 or something like that on the
hydrometer - so could add more sugar upon the initial mix if need be...
I'm just thinking if I go too high the yeast won't "take".

Any thoughts?
DAve