© Lena Staal | Foodstyling: Gitte Jakobsen

Mango salad with citrus fruits and almonds

Sweet, sour, juicy and so healthy – you couldn't wish for more from a dessert. It also tastes great as a side dish with fried fish. Simply season with a little chili and fish sauce.

Falstaff Editorial Team

Cooking time: 00:20

Ingredients (4 servings)
40 g flaked almonds
2 blood oranges
1 orange
1 grapefruit
2 mandarins or clementines
2 mangoes, ripe
juice of 1 lime
a few mint leaves for garnish (optional)
  • Toast the flaked almonds in an oven preheated to 170 °C until golden brown. Then leave to cool.
  • Remove the peel and white part from the citrus fruit. Cut between the segments over a bowl to drop the pieces into the bowl, collecting the juice. Peel and dice the mangoes.
  • Puree half the mango with the lime juice and about 240 milliliters of the collected citrus juice in a blender until smooth.
  • Carefully mix the citrus segments with the remaining mango cubes.
  • Arrange the mango puree on a plate and top with the fruit. Sprinkle with the toasted flaked almonds and garnish with a few mint leaves if desired.


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