Smoked Chicken with Mango and Mint

• 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

1. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
2. In a resealable plastic bag combine chicken with oil mixture and marinate, chilled at least 8 hours or overnight.
3. Cut mangoes by slicing just to sides of each pit and with a 3/4-inch melon-ball cutter scoop flesh from mango halves.
4. (There should be about 48 mango pieces.)
5. Mango may be scooped 8 hours ahead and chilled, covered.
6. 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.
7. Sprinkle hors d'oeuvres with freshly ground black pepper if desired and garnish with mint sprigs.

whitewine vinegar, olive oil, chicken, mangoes, mint, mint sprigs

Taken from www.epicurious.com/recipes/food/views/smoked-chicken-with-mango-and-mint-12048 (may not work)