"Here is a standard YAML version of the Scorched Mango Mead Recipe: ``` --- recipe: name: Scorched Mango Mead type: mead description: A tropical mead with a spicy kick, featuring mango, ancho chiles, and a blend of warm spices. ingredients: - name: Honey quantity: 3 lbs unit: lb - name: Water quantity: 1 gallon unit: gal - name: Mango Puree quantity: 1/4 cup unit: cup - name: Orange Juice quantity: 1/4 cup unit: cup - name: Pineapple Juice quantity: 1/4 cup unit: cup - name: Ancho Chiles quantity: 2-3 unit: count - name: Cinnamon quantity: 1 tsp unit: tsp - name: Ginger quantity: 1 tsp unit: tsp - name: Cayenne Pepper quantity: 1/2 tsp unit: tsp - name: Cardamom quantity: 1/4 tsp unit: tsp - name: Salt quantity: 1/4 tsp unit: tsp - name: Red Wine Yeast (e.g. Lalvin K1-V1116) or Mead Yeast (e.g. Red Star Premier Cuvee) quantity: 1 packet unit: packet instructions: - Sanitize all equipment and ingredients. - Combine honey and water in a large pot, heating until honey dissolves. - Remove from heat and add mango puree, orange juice, pineapple juice, ancho chiles, cinnamon, ginger, cayenne pepper, cardamom, and salt. Stir well to combine. - Let cool to room temperature. - Transfer to fermentation vessel and pitch yeast. - Ferment at 65°F - 70°F (18°C - 21°C) for 2-3 weeks or until fermentation is complete. - Rack into new vessel and age for at least 6 months. - Bottle and store in a cool, dark place. notes: - Adjust ancho chile quantity to desired level of heat. - Add fresh mango slices to secondary fermentation vessel for enhanced flavor. - Experiment with different types of chiles for varying levels of heat. ``` This YAML recipe format is widely used and can be easily imported into various homebrew software and apps."