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This Mango Corn on the Cob with cucumber might be the cutest way to serve your fruit.

Two mango halves cut in a grid pattern, decorated with candy eyes and a smile, are arranged with green leaves to resemble smiling corn cobs.

To make this charming display, all you need is a mango, a few strips of cucumber peel, candy eyes, and a sprinkle for the smile (or dark chocolate).

Serve the pair as a centrepiece on your next fruit platter, or enjoy it as a tasty afternoon snack when your kids come home from school.

Recipe Tip

Use Galia melon instead of cucumber if you want to only use fruit.

More Fun Fruit

Valentine's day

Mango Corn on the Cob

Adorable Corn centerpiece for your fruit platters.

Prep: 30

Cook: 0

Total: 30

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Equipment

peeler

Ingredients

▢ 1 mango
▢ 1 cucumber
▢ 2 curved sprinkles
▢ 4 candy eyes

Instructions

Peel the skin off the mango.
Slice the two halves off each side of the seed.
Place the flat side down and cut a grid pattern on the halves.
Pat the mango dry with a piece of kitchen towel.
Peel the skin off the cucumber with a vegetable peeler.
You’ll need two longer pieces and two shorter pieces of cucumber peel for each cob.
Arrange the leaves on each side of the mango.
Top the corn with candy eyes and the curved sprinkle for a mouth.

Nutrition

Calories: 84kcal, Carbohydrates: 20g, Protein: 2g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 4mg, Potassium: 378mg, Fiber: 3g, Sugar: 17g, Vitamin A: 1228IU, Vitamin C: 42mg, Calcium: 32mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Leave a comment below!