In a heavy, medium skillet, cook the cranberries, brown sugar, granulated sugar, orange juice and lemon juice over medium heat, stirring, until the mixture begins to thicken and the cranberries start to split, about 10 minutes. Lower the heat, add the mango, red onion, lime juice and hot sauce and simmer, stirring occasionally, for 3 to 5 minutes. Let cool for 1 hour.