I have a pineapple-mango mead in the works, too! It's a long range project though...conditioning in a 1 gallon carboy for a couple of months. Then it's in the bottles until around November, 2016. I used one pineapple, 3 mangoes and 3 lbs of honey, plus water. I think the mango is definitely going to be way in the background.
Anyway, I pasteurized the tepache today...may have pulled the trigger a little too soon, for fear of bottle bombs. But there's a nice little carb. It's very sweet and tangy with a little bitter on the back end. I definitely prefer it "Mateo's Tepache Shandy" style, mixed 1/2 and 1/2 with my HB strawberry blonde. Tasty!