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LOCATION: Recipes >> Salsa >> Mango 04

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Mango Salsa
Yield: 4 servings

1 large mango, peeled, in 5mm cubes
1 small red pepper, in 5mm 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, finely chopped

In a medium bowl, combine all the ingredients. Mix well. Allow
to stand at room temperature for half an hour before serving or
refrigerate for up to 24 hours. This does not hold up well and
should be used quickly.

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