Don't know. The mango melomels that I've tried in the past were all made with fresh mango. I don't see any reason that it wouldn't work -- although with a pulpy fruit like mango you may have problems similar to those folks who have tried pumpkin meads using canned pumpkin -- the pulp takes inordinately long to settle out -- but otherwise the result should be fine. Added fructose won't hurt (although I'm a believer in getting all my fermentables directly from the fruit or the honey -- the flavors are better that way), and added citric acid usually isn't an issue, unless the pH of the resulting must drops down below 3.4 as a result. If you have a way to measure pH, then do so, and correct with potassium carbonate or bicarbonate, before you pitch your yeast.
Sounds like a worthwhile experiment! Give it a try, and Enjoy!!
