I've just made the third incarnation of the apple-mango pie, and I think I like the filling the best this way. There were two smaller, softish apples and one larger, firmer one, chopped up and tossed with lemon juice. For reasons still not entirely clear to me, I blended yesterpie's leftover apple slices, which had gone brown in the fridge, with some cider and zapped it into sauce. Then I cooked it until it was a nice, thick apple sauce. I don't know why I did this, it just sort of happened.
I used a few tablespoons of that as fluid when blending the chopped mango later. It didn't get as much of a smoothie texture as when I blended mango with cider, but I didn't want it to get too wet. So, the blended mango/apple sauce then went into the frying pan with the apples (which went on while the sauce was cooking), got tossed around and cooked as I rolled the crusts, then went into the shell and baked until the crust was done.
It gave a nice soft fruit filling throughout, which wasn't what I was going for, but I think I actually like it more than an apple pie with chunks of mango. This may make a really good turnover filling. I might grind some nuts and use those to make a little firmer still, but I'm not sure which would be best.