Mozzarella, mint and mango skewers

  • Portion size: Makes 24
  • Less than 30 minutes
  • Difficulty: easy

The three Ms – mango, mozzarella and mint – work well together for these quick, easy, no-cook vegetarian canapés. Perfect party food.

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Ingredients

  • 2 large ripe mangoes
  • 8 mini mozzarella balls (called bocconcini)
  • 24 fresh mint leaves
  • Extra-virgin olive oil
  • Sea salt and black pepper, to season
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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.
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  • Nutrition

    • 39kcals Calories
    • 2.6g (1.3g saturated) Fat
    • 1.7g Protein
    • 2.3g (2.2g sugars) Carbs
    • 0.6g Fibre
    • 0.1g Salt

    Per canapé

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