Mango Cucumber Fruit Kabobs
1/2 cup white balsamic vinegar
wooden cocktail skewers
2 ripe mangos, diced into 1/2 inch cubes
3 mini cucumbers, sliced into 1/2 inch rounds
1 container small mozzarella balls, called bocconcino,
pearls, or Ciliegine
30 mint leaves
chili powder (optional)
- Pour vinegar into a small saucepan, and gently simmer for 8-10 minutes, until reduced by half, to syrup consistency.
- Pat mozzarella balls and cucumber dry with paper towel.
- Using this order, thread onto skewers: cucumber, mango, mozzarella ball, mint, mango, cucumber.
- Put onto a plate, and drizzle with white balsamic. Sprinkle with flaky salt and chili powder.
Recipe submitted by Amanda Paa, Heartbeet Kitchen.