Peel and cut the mango into 2” by 1/4 “strips. Peel and cut the cucumbers into 2 by ¼” strips. Julienne the onions and add all to bowl.

Add the cilantro, peanuts, vinegar, and salt to bowl and fold all ingredients together. (Optional, add hot sauce)

Place all ingredients into serving bowl and serve.

Peel and rough chop mango, place into blender and puree until smooth.

In a sauce pan heat vinegar until starts to simmer, remove from heat and add to puree.

Place into a sealed jar and cover and let set for minimum 2 days. For stronger flavor let set for more time up to 2weeks.

Once infused strain the mixture through cheesecloth until all of the particulate is removed.

Place into storage container for use.