Author Notes
Only three ingredients makes this a quick appetizer to serve on a hot day. —Jackie Dodd
Ingredients
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1
Large Mango
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12
Ciliegine sized mozzarella balls
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2 tablespoons
Balsamic Vinegar
Directions
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Peel the mango with a vegetable peeler. once the peel has been removed, shave thin slices of the mango with the vegetable peeler until you have enough to cover the mozzarella balls.
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Wrap the mozzarella balls with the mango slices and secure with a toothpick.
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Drizzle with balsamic vinegar.
Jackie Dodd is a Los Angeles-based recipe developer, photographer, food writer and cookbook author. She runs two recipe websites www.Domesticfits.com, which combine original recipes with “how to” cooking and baking tips, and www.thebeeroness.com that focuses on cooking and baking with craft beer. Along with both websites, she also juggles several freelance writing positions, photography jobs, and motherhood all while suppressing her gypsy like urges to wander around Europe with a film Nikon, a Led Zeppelin t-shirt and a vintage Triumph Bonneville. For now, you can find her in Southern California. Jackie’s first cookbook, The Craft Beer Cookbook (Adams Media) is due for release in October 2013.
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