4 tsp slivered almonds2 blood oranges1 Cara Cara orange1 navel orange2 tangerines or satsuma mandarins2 ripe mangoes, peeled, cut in to a 3/4″ dice1 tbsp fresh lime juice
1/2 tsp cacao nibs
Preheat oven to 350°. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.
Using a sharp knife, remove peel and pith from blood oranges, Cara Cara orange, navel orange, and tangerines. Working over a bowl, cut between the membranes to release segments into bowl; reserve juice.
Puree half the mango, the lime juice, and 1 cup reserved citrus juice in a blender until smooth.
Gently toss citrus segments with remaining diced mango.
Top mango puree with cut-up fruit. Sprinkle with cacao nibs and toasted almonds.
Adapted from Bon Appétit
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This recipe was most recently featured in
Boston Organics Newsletter No. 04 of 2016.