When I make dessert it’s usually a special occasion and I attack it with gusto – figuring that anything that is going to impress is probably going to take a couple days to make and there’s most likely a lot of butter, sugar, eggs or chocolate involved. Or all of the above.
So when the Bon Appétit Food Lover’s Cleanse, called this “dessert” I sort of scoffed. This isn’t dessert. Where’s the whipped cream? Or the tuiles? Or custard?
But let’s face it – when I’m on a cleanse, I’m open to whatever is being touted as dessert since I didn’t seem to find crème brûlée listed anywhere in these two weeks. And I don’t think it’s just because I’m sugar deprived that one bite won me over. Super refreshing. Light. Flavorful. And I didn’t have to hang my head in shame after I ate it. This could forge a whole new relationship with dessert for me … well, unless crème brûlée is an option!
4 tsp 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 Tbsp fresh lime juice
1/2 tsp cacao nibs
Preheat oven to 350°F. 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.