I know this is unrelated to your question (the answer to which is, yes, normal albeit mango-y looking trub), but figured I’d try to be helpful since I noticed something. Most consider it best practice to take your gravity sample right before chilling and transferring the wort to your fermenter. This achieves three things: (1) it ensures the wort is still above 150F, and thus any device you use to extract the wort sample won’t introduce unwanted bacteria, (2) allows you to sample from the top of the wort and avoid the trub issue you mentioned, and (3) provides you with an opportunity to increase the SG with the addition of sugar or DME at the end of the boil if your numbers didn’t hit quite right. Of course, you’ll have to allow the sample to cool enough to measure SG reliably, and make sure you use the temperature correction factor for your device (not an issue if using an ATC refractometer).
After you’ve chilled and transferred to primary, the only thing you typically want to put into the wort at that point is the yeast (when you’re at the proper temp). May be paranoid on my part, but better safe than sorry. Hope this helps!