I've been trying to get a good mango flavor with Philippine mango, sweet mango capella and irw mango. I can't get the mango to be strong enough.I tested the philippine mango at 5%, it was to weak, 10% is was better, sweet mango at 5% was weak, 10% was just OK. Inarwa mango has high notes but funky, just 2%. I wonder what a good combo of these flavors will give it the punch I want. I tried the combo of these flavors someone posted, 4%phil mango, 2% sweet mango and .05 inaraw mango but it was too weak, especially after adding some cheesecake. Anyone's input is most appreciated.I want fruits to be a strong front note and the creams and crusts to be a mid and bottom note. Strawberries are weak too. Seems like all the fruits I've made so far are weak. Except double apple and apple pie by capella's, Keylime rocks too. those are pretty good so far. How do I make the fruits punch through the creams and crusts? I've gone down very low in creams and crusts to try and make the fruits stand out but no luck. this is my first post. I live on a small island in the phils. I've been mixing a few years but had limited access to concentrates. Now I have a few more options and have been loving it. Last year I discovered Caps vanilla custard, holy cow this is great stuff. OK, thanks in advance for some help