What to do with an arse load of champagne mangoes?

Easy: Thai mango salad, mango margaritas, mango salsa (can some of it, if you know how), mango and sticky rice (thai dessert)....you can cut up the fruit and freeze to use later in smoothies, sorbet, or granita. Mango purée added to a lemonade or to sparkling water.

Any other ideas?

All of my salsas are improv--I use whatever's in season, looks good in the herb garden, or might go with the other food I'm serving. If I had your boatload of mangoes, I'd probably do:
--chopped mango
--finely chopped jalapenos
--handful of cilantro, garlic chives, and mint (what's currently growing outside the kitchen door)
--very finely chopped red onion
--quartered cherry or grape tomatoes
--juice of a lime
--pinch of salt, pinch of smoked paprika
Mix it all up in a bowl. Serve over grilled chicken or fish, eat with tortilla chips, or put a few spoons of it over chicken tamales or in a grilled shrimp taco.

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If I wanted to make a hot sauce that would keep for a good bit of time would simmering the above ingredients with a cup of vinegar then bottling work?

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I'd call the recipes above a salsa rather than a hot sauce (when I think hot sauce, I generally think of something thin and non-chunky like Crystal, Tabasco, etc).

If you want a chunky salsa that keeps, you need to cook the ingredients before canning. Simply adding vinegar & lightly cooking will not greatly extend the refrigerated shelf life of a chunky salsa containing fruit. You can refrigerated a cooked salsa for a week or so, but for longer keeping, you will need to freeze or properly can it. The texture will be completely different than the fresh/uncooked version. It is easier to freeze chunked/chopped fruit and then defrost it to make a fresh salsa than to jar/can a cooked salsa.

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