Mozzarella, mint and mango skewers

Method

1. Peel 2 large ripe mangoes and chop into bite-size chunks. Slice 8 mini mozzarella balls (called bocconcini) into thirds and thread each piece onto a skewer.
2. Fold 24 fresh mint leaves in half, thread one onto each skewer, then secure with a chunk of mango. Arrange on a board or plate, then drizzle with extra-virgin olive oil and scatter with sea salt and black pepper. Serve straightaway or keep in the fridge, covered, for a few hours.