Mango Fruit Bouquet
Ingredients
- 2 pieces ripe mango
- 2 cups fresh strawberries, hulled
- 1 piece seedless watermelon (small)
- 1 piece pineapple, peeled and cored
- 0.5 cup cantaloupe or honeydew, cubed
- 1 cup green grapes
- 0.5 cup blueberries
- 2 pieces kiwi, peeled
- 1 cup dark or milk chocolate chips
- 1 tablespoon coconut oil
- 0.5 cup white chocolate chips
- 1 cup Greek yogurt
- 2 tablespoons honey
- 0.5 teaspoon vanilla extract
- 20 bamboo skewers
Instructions
- Wrap 1 piece of floral foam block or Styrofoam tightly in plastic wrap or foil and place it snugly inside 1 piece of decorative container or vase.
- Slice 2 pieces of ripe mangos on either side of the pit to get two cheeks. Score each cheek in thin slices without cutting through the skin, then fan the slices outward. Thread a skewer along the base to hold the fan shape.
- Take the remaining mango cheeks and score in a crosshatch pattern, push the skin up to invert into a ‘hedgehog’. Skewer from the bottom for an eye-catching cube-pop display piece.
- Peel any remaining mango and cut into thick spears. Thread onto skewers straight through for easy dipping pieces. Chill cut mango in the fridge while you prep other fruits.
- Cut 1 pieces of seedless watermelon into 1-inch thick slabs. Use star, heart, or flower cookie cutters to punch out shapes. Thread each shape onto a skewer. Use leftover watermelon scraps to make a small ball base using a melon baller.
- Cut 1 piece of pineapple, peeled and cored into rings, then use a small round cutter or knife to make flower-like daisy shapes. Alternatively, cut into long spears. Thread onto skewers. A pineapple flower with a blueberry from 0.5 cups blueberries pressed into the center looks stunning.
- Leave half of 2 cups fresh strawberries, hulled whole on skewers for dipping. For rosettes, use a small sharp knife to carve thin petal cuts spiraling from the tip down toward the hull — fan them open gently.
- Use a melon baller on 0.5 pieces cantaloupe or honeydew to make round orbs, or cut into wedge shapes. Slice 2 pieces kiwi, peeled into thick rounds and thread onto skewers.
- Melt 1 cups dark or milk chocolate chips with 1 tablespoons coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Melt 0.5 cup of white chocolate chips separately the same way. Dip the tips of strawberries, mango spears, or pineapple pieces halfway into dark chocolate. Drizzle white chocolate over the top in a zigzag for a pro finish. Place on parchment paper to set.
- Whisk together 1 cup of Greek yogurt, 2 tablespoons honey, and 0.5 teaspoons vanilla extract in a small bowl until smooth and creamy. Pour into a small ramekin or cup to serve alongside the arrangement.
- Assemble and then refrigerate the finished arrangement for at least 20 minutes before serving so everything is crisp and cold. Serve within 2–3 hours for best freshness.
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