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URMC / Wilmot Cancer Institute / Patients & Caregivers / Wellness Services / Cooking for Wellness / January 2016 / Citrus Salad on Mango Puree with Shaved Chocolate and Toasted Almonds

Citrus Salad on Mango Puree with Shaved Chocolate and Toasted Almonds

This fruit-based dessert combines four varieties of oranges for a colorful, refreshing and light treat. Mangos are pureed to provide a balanced sauce for the fruit salad. Suggested garnishes include: toasted nuts, shaved dark chocolate, pomegranate arils, coconut or fresh mint.

(Note: Grapefruit can be substituted in this recipe. However, we will not use it in the class, since grapefruit can interact with common prescription medications.)

citrus salad mango pureeServes:

  • 6


  • 2 blood oranges
  • 1 Cara Cara orange
  • 1 navel orange
  • 2 tangerines or clementines
  • 1 cup frozen mango chunks, slightly thawed
  • ½ cup orange juice
  • 2 tsp lime juice
  • 1 Tbsp slivered almonds, toasted
  • 1 Tbsp dark chocolate, shaved


  1. Using a sharp knife, remove peel and pith from blood oranges, Cara Cara orange, navel orange, and tangerines.
  2. Cut the fruit cross-sectional and divide into bite-size pieces. Remove and discard seeds. Reserve juice to use in mango puree. Place orange pieces into bowl.
  3. In a food processor (or blender), puree the mango, lime juice, and reserved orange juice until smooth.
  4. Pour mango puree into serving dish. Top with cut up oranges. Garnish, as desired.


Bon Appetit

Molly Miles | 1/30/2016

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