Yeah, I don't want to say anyone is wrong, but when I got into smoking my first smoker was a WSM, after I bought it and read I needed to use smoke woods I found a dead mango tree on my in-laws property and cut it down. It was already dry, I cut it up on my chop saw and split it, in so doing I was covered with saw dust and no reaction, now when I lived in California the neighbors would burn their poison ivy and oak and I would get a rash from the smoke drifting over on me, it was still green when they burned it, my mango was dry, very dry, I used it for a year until my other varieties of smoke wood were ready and my WSM smells so good when I walk by it, even if it isn't lit.
I think you will like it, not having any American wood to compare with I'll say it is a medium flavor, we really like it with chicken, the almond being the strongest with the others being mild.
Our Aussie friends say we shouldn't use mango because it has white sap, but so does fig and it is an 'approved' smoke wood, we say don't use eucalyptus, but they say it's great, ...I have some breadfruit wood drying and it has white sap, can't wait to try it, maybe it will work, maybe not, like you said if I don't like it, well at least I have tried it.
Another benefit to living in the tropics is banana and ti leaves, they both have flavors, ti being the strongest, but the real benefit is fish wrapped in them is so moist.