I would be all for that. I actually just kegged a citra/simcoe IPA based loosely off of the mango IPA posted, but I tweaked it and converted it to all grain. It is pretty good, but there is a touch of oxygen exposure. Probably from switching carboys around, it went from my six gallon glass to a six gallon better bottle flushed with C02, then to a five gallon for dry hopping because I needed the six gallon. Oh well, I'm going to make it again and be a little more careful, because I can tell it would have been amazing had it not gotten exposed.
If you can, do not move it from the primary carboy until ready to keg. Secondary carboys are a waste of time and another place for contamination. There is no need for a secondary for what home brewers do. A carboy will not allow enough gravity pressure to do yeast any harm over the time it takes before the keg. I let beer sit for months in the carboy before kegging with no problem.
chuck