Ingredients

Makes about 48 hors d'oeuvres

　　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

　　

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.