Mango Vinegar

1 to 2 large ripe mangos halved, pitted and chopped

2 bay leaves

2 ½ cups rice wine vinegar or white wine vinegar, or combo

Combine the chopped mango, bay leaves and the desired vinegar in a clean 1 quart jar with a tight fitting lid.  Seal tightly.  Refrigerate for 2 weeks, turning upside down once or twice, but storing right side up.  Strain the vinegar through a medium mesh sieve into large glass measure, pressing solids with a rubber spatula until the dripping stop.  Discard solids in sieve.  Pour vinegar into decorative jar with tight fitting lid.