Mango Salsa

Serve mango salsa with grilled pork, fish, or poultry.

• 1 large mango, peeled, cut in 1/4-inch cube
• 1/4 cup red bell pepper, cut in 1/4-inch dice
• 1 1/2 tablespoons fresh basil, finely chopped
• 1 1/2 teaspoons red wine vinegar
• 2 teaspoons lime juice
• 1/2 teaspoon Sugar
• 1 jalapeno pepper, seeded and finely chopped, or to taste

In a medium bowl, combine all ingredients. Mix well.
Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used within the 24 hours.
Serves 4. Recipe adapted from "The Meatless Gourmet," 1-6-95