Puree mango in a blender or food processor until very smooth. Strain puree through a fine sieve into a medium bowl. Add mayonnaise; stir to combine. Depending on ripeness of the mangoes, a small amount of honey may be added. Keep refrigerated, in an airtight container, for up to 1 week.
In a blender, combine egg yolks, vinegar, mustard, lemon juice, hot pepper sauce, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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