- 4 tsp slivered almonds
- 2 blood oranges
- 1 Cara Cara orange
- 1 navel orange
- 2 tangerines or satsuma mandarins
- 2 ripe mangoes, peeled, cut in to a 3/4 dice
- 1 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