1 lg. can sauerkraut
1 lg. can bean sprouts
2 c. white sugar
1 c. vinegar
2 c. onions
2 c. celery
1 c. mango
2 c. carrots

Drain and rinse sauerkraut and bean sprouts. Dice all vegetables and mix together with sauerkraut and bean sprouts. Cook sugar and vinegar together for 6 minutes at rapid boil. Remove from heat. Put sauerkraut, bean sprouts and vegetable in large glass jar. Pour vinegar mixture over vegetables. Let stand overnight in refrigerator.