Mango wine is very difficult to clear. I suppose it is due to being a very fibrous fruit. But it can be cleared with finings (or egg whites, or many months of standing).
When I tried it I gave up at the cloudy stage (I also used coke bottles) and called it cloudy mango cider. It was around 10% ABV and I sweetened it slightly with Equal.
And, yes, my 20L did not last long as it was very tasty.