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.