Special equipment: 2 wooden skewers, each cut in half
Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve.
Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping.
If packing for a lunchbox, place the kebabs in a reusable storage container, and the dipping sauce in a smaller reusable storage container. Both the kebabs and the dipping sauce may be prepared the night before, and stored in the refrigerator until ready to pack for lunch.
Recipe courtesy of EA Stewart