Mango not clearing

[deesloop]

Made a supermarket juice wine with 1L RGJ, 1L Apple & 2.5L Mango juice drink
I cant recall the percentages but think it was about 35% Mango in the juice drink.
Total sugar content about 1150g. Fermented pretty and though I'm not keen
on the colour having mixed red & yellow and got brown its just not clearing at all.

There was a fair bit of pulp in the juice and it has settled to the bottom but having
fined it with youngs finings (medium treatment = 2ml A + 2Ml B) it hasn't helped
one bit.

Tasted OK but looks a horrible colour and isnt remotely clear.
Any ideas on the next move - aside from bottling in brow bottles and sharing in opaque sippy cups?

 

[The Baron]

I don't know if this would of helped but did you use Pectolase as fruit pulp can cause murkiness.
Lift from tinterweb
Add Pectolase 24 hours before adding yeast. The Pectolase will break down pectin; which enhances mouthfeel, clarity and flavour of your wine. Without Pectolase, a pectin haze could form and stop the wine from clearing.

 

[deesloop]

I did add pectolase but only about 3 hoursbeforehand.
I'd not call it a haze though, like you say its more mirky than hazy.
A real peasouper rather than a mist. Not remotely possible to see thru it