That sounds great FF500. You have to keep that pretty lady happy and well stocked. You may want to consider producing several batches a month for straight up Mango Pulp wine and for blends. She deserves only the best and now she knows you can make it. You've really set up her expectations and now you got to deliver consistently and in adequate volume. It seems like what was a hobby is now going to be a requirement. But for her, I'd do it definitely. You lucky dog!
Now Bentonite is used when the wine is fully fermented but still shows a lack of clarity. Some use it earlier just after primary fermentation is finished (I don't). If possible, I cold condition wines when aging and this usually clarifies them well. Bentonite is a gray clay granular compound which has negatively charged anions which specifically remove proteins in suspension. When used, you mix 3 tablespoons Bentonite in one pint of boiling water and stir it up. Blending for 1-2 minutes is even better. Then cover it and let sit for 12 hours (if you can wait that long as the bentonite swells). You mix/blend it until it's creamy and put one to two tablespoons of that slurry per gallon of wine (depending on the clarity of the wine). It works even better if the wine is cooled. When possible I cold condition my wine on the basement floor as the colder wine assists in the electrostatic action that clarifies the wine. If you can have the wine at 45-50 degrees F, it works much better. Also stir the wine gently, not to add any oxygen, but to thoroughly mix the Bentonite throughout the whole wine volume. Also stirring again every several hours after addition helps to get the Bentonite back suspended so it can bond to even more protein particles. I let it sit for a couple weeks and rack off it. It should work fine for you. Bentonite won't affect the color of your wine. Some fining agents (like Polyclar) can strip color from your wine.
Another clarifier is Sparkolloid. It is a positively charged clarifier which will also bond with tannin, phenols, yeast cells and bacteria to pull them out of solution. With Sparkolloid you add 1 tsp. per gallon of wine to 2 cups of boiling water and boil for 5-10 minutes or let simmer for 15-30 minutes until it shows a smooth creamy consistency then add it to the wine while still hot and stir it in to mix well with the wine. Then let it settle and work for 1-2 weeks and carefully rack off it. Sparkolloid won't affect your wine's color.
Super-Kleer K-C is a two stage liquid product that uses both positive cations (Chitosan) and negative anions (Kieselsol) to clarify wines. This comes in two packets. You add the Kieselsol from the packet directly into your carboy and stir it in gently. The Chitosan is dissolved into 1 oz. of warm water then added to the carboy with gentle stirring. This stuff works for a 6 gallon carboy full of wine in 48 hours. This doesn't affect wine color but Chitosan is from the shells of shellfish so if anyone you are making the wine for has an allergy to shellfish, I'd suggest you don't use Super-Kleer to be safe. If your wine doesn't clear from Super-Kleer, you didn't use pectic enzyme prior to primary fermentation. Be sure to use pectic enzyme with fruit wines to remove any pectin hazes later. A little prevention is worth a lot of cure later.
Hope this helps.
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