Soak 6 long skewers in water for 10 minutes; alternatively use 6 metal skewers.

Preheat the BBQ to medium.

Thread mango cubes, rounds of chorizo and squares of haloumi in turn onto the skewers.

Using tongs, grill the skewers, rotating every 1 to 2 minutes or until each side is golden.

Remove from the heat and serve scattered with fresh mint leaves.