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Mango Cucumber Fruit Kabobs

INGREDIENTS

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
  • flaky salt
  • chili powder (optional)

    1. Pour vinegar into a small saucepan, and gently simmer for 8-10 minutes, until reduced by half, to syrup consistency.
    2. Pat mozzarella balls and cucumber dry with paper towel.
    3. Using this order, thread onto skewers: cucumber, mango, mozzarella ball, mint, mango, cucumber.
    4. Put onto a plate, and drizzle with white balsamic. Sprinkle with flaky salt and chili powder.

    Recipe submitted by Amanda Paa, Heartbeet Kitchen.



    Course Mango Breakfast & Brunch Recipes, Mango Lunch & Dinner Recipes, Mango Snack Recipes
    Cuisine Vegetarian Mango Recipes
    Keyword Mango Lunch & Dinner Recipes, Mango Snack Recipes
    Servings Yields 15 skewers