Have you posted your recipe somewhere please, @Patrick?
I've been playing with a couple to see what best compliments the Li Hing Mui. Here's one with mango that's very nice but I'm also working with Fuji Apple (2%) and Red Touch (1,5%) and the same base. Instinctively, it feels like I need to emphasis the crispness of that flavour.
Pink Bull
5.00% Li Hing Mui (DFS)
3.00% Mango (Flavorah)
1.00% Sour (TPA)
6.00% Sour Gummy (LB)
1.00% WS-23 30%
Flavor total: 16%