In a small sauté pan, heat the vinegar and sugar until the sugar dissolves. Add the olive oil. Add the cucumber and warm lightly. Remove from heat and add the pickled mango pulp and a pinch of salt. Let cool, then add the coriander. Let the salad marinate for 30 to 45 minutes; there should be a nice balance of sweet and sour. When the flavor is set, drain the liquid and discard.