Mango Salsa Recipe

1 large Mango; peeled -- 1/4" cube
1/4 cup Red bell pepper -- 1/4" 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 (opt), fine, seeds and membranes discarded

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 quickly.