@Foggz, lol, you have unraveled the riddle of my obscure prose and caught the contradiction!
Seriously, if I am of any help I'm glad. To answer you, it was FA Spearmint where I was able to add a relatively small amount (yet still ten times more than I would've thought) and have it seem to amp up the strawberry. I don't know if you remember from the original posts about it, but the combo was of a solution of spearmint mixed with the following long-steeped (months-old) solution:
strawberry 3%
custard 2%
vienna cream 1%
f. cream .33 %
This was one of my first ever stabs at an "original" recipe. (Strawb & cream hardly original, I know, but the proportions were my idea). The ratio of custard and cream to strawberry in the above was such that the strawberry didn't shine properly. Too much cream. If I were mixing it again, I'd probably just use 3-4% Strawberry and 1.5% Custard (creamy, lemony) and maybe 0.5%- 1% vienna cream. I find that creamy flavors sometimes suck up the primary flavors in a mix. Fresh Cream, especially...it's like a thick creamy blanket over delicate fruit flavors if I'm not careful. I remember that HeadinClouds writes somewhere about a ratio of FA fruits-to-Custard for a gelato effect. It's not its own thread and I can't find it atm, but you might want to search for it. HIC's notes are like diy gold, in case you hadn't noticed yet.
Anyway, I think what happened with my spearmint/strawberry mix may have been a fluke. And it may have had something to do with the long steep time. Maybe the bit of lemon in the custard in the mix interacted with the bit of mint to spring the strawberry back to life.
Considering my tummy issues with both mango and pineapple, and just how potent those flavors undeniably are, if it were me, I'd remix with lower percentages and conduct the same experiment. Maybe side by side with the one you have going.
I'll look forward to hearing what happens with your mango/pineapple-heavy mix and the spearmint. You have really great enthusiasm. I've no doubt you'll learn a lot no matter how it turns out