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Citrus Salad on Mango Coulis


  • 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

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