Instructions: *Available at some butcher shops and specialty foods shops.

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.

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.

Just before serving, assemble hors doeuvres by threading 1 chicken piece, 1 mint leaf, and 1 mango piece on each pick and arrange on a platter.

Sprinkle hors doeuvres with freshly ground black pepper if desired and garnish with mint sprigs.

Makes about 48 hors doeuvres.

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