I'm toying with the idea of a high-ish gravity blond ale (or some other pale style) with Habaneros and Mangos. Although I've done quite a few beers with fruit, I've never used either of these fruits, and thus I have no good sense of how much to use in a 5 gallon batch. Looking for ideas about starting points for something midway between barely perceptible and in-your-face. From the habaneros, I'm looking for both the heat and the pepper flavor. I'd probably use both fruits in secondary. TIA for any recommendations based on your experience.