Mozzarella, mint and mango skewers
- Published: 30 Nov 13
- Updated: 18 Mar 24
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
- 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.
- 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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- Recipe from December 2013 Issue
Nutrition
Per canapé
Nutrition: per serving
- Calories
- 39kcals
- Fat
- 2.6g (1.3g saturated)
- Protein
- 1.7g
- Carbohydrates
- 2.3g (2.2g sugars)
- Fibre
- 0.6g
- Salt
- 0.1g
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