Recipe information
Yield
4 Servings
Ingredients
4
teaspoons slivered almonds
2
blood oranges
1
Cara Cara orange
1
navel orange
2
tangerines or satsuma mandarins
2
ripe mangos, peeled, cut into ¾" dice
1
tablespoon fresh lime juice
½
teaspoon cacao nibs
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Preparation
Step 1
Preheat oven to 350°. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.
Step 2
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.
Step 3
Puree half the mango, the lime juice, and 1 cup reserved citrus juice in a blender until smooth.
Step 4
Gently toss citrus segments with remaining diced mango.
Step 5
Top mango puree with cut-up fruit. Sprinkle with cacao nibs and toasted almonds.