In a medium saucepan, add olive oil, peppers and onion and simmer until softened but not carmelized
Add cumin, salt/pepper, sugar, lime juice, cilantro and mangoes
Stir until thoroughly mixed and ripe mangoes begin to break down
Add red wine vinegar and simmer, stirring occasionally until reduced to desired consistency
Hint: I use one or two less-than-ripe mangoes for a chunkier salsa.