Recipe information
Yield
Makes about 48 hors d'oeuvres
Ingredients
2 1/2 tablespoons white-wine vinegar
1/3 cup olive oil
1 1/2 pounds smoked boneless chicken breast*, skinned and cut into 3/4-inch pieces
3 to 4 firm-ripe mangoes
about 48 fresh mint leaves
about 48 wooden picks
Garnish: mint sprigs
*available at some butcher shops and specialty foods shops
Preparation
Step 1
In a small bowl whisk together vinegar, oil, and salt and pepper to taste. In a resealable plastic bag combine chicken with oil mixture and marinate, chilled at least 8 hours or overnight.
Step 2
Cut mangoes by slicing just to sides of each pit and with a 3/4-inch melon-ball cutter scoop flesh from mango halves. (There should be about 48 mango pieces.) Mango may be scooped 8 hours ahead and chilled, covered.
Step 3
Just before serving, assemble hors d'oeuvres by threading 1 chicken piece, 1 mint leaf, and 1 mango piece on each pick and arrange on a platter. Sprinkle hors d'oeuvres with freshly ground black pepper if desired and garnish with mint sprigs.
