Tangerine-Honey-Vanilla Fruit Salad


I have purchased 3 cases of Ataulfo (Champagne) Mangoes in the past month. That would be 14-16 mangoes at once. I clearly have a problem.

If had big plans to scoop out the sweet, delicious, melt in your mouth fruit from the skin, and freeze it for future smoothies. We never made it that far. As a family we have managed to crush these mangoes within a few days. They are so incredibly addicting – not as large as the red/yellow flesh mangoes and they always seem perfectly ripe.

I wanted to make a simple fruit salad with bananas included which meant some sort of citrus should be incorporated to keep the bananas from turning brown. After having a freshly squeezed tangerine juice at Whole Foods I knew exactly what I should use.

I am using this as a base for fruit salads to keep in the fridge for a few days – mixing up the fruits, using whatever I have on hand. Fresh fruit really doesn’t need a dressing necessarily, but it makes eating your fruit a little more fun.

Tangerine-Honey-Vanilla Fruit Salad
  • 1 Ataulfo Mango, cut into small chunks
  • 1 container organic strawberries, halved
  • 1-2 bananas depending on their size (if small use 2), sliced
  • 1 tangerine, juice squeezed out
  • 1 Tablespoon honey
  • 1 teaspoon vanilla extract
  • pinch sea salt
  1. Whisk together tangerine juice, honey, vanilla and pinch of salt in a bowl large enough to fit the fruit.
  2. Toss fruit gently with the sauce. Serve or keep in refrigerator for a few days. If you plan to do that, I add the banana right before serving.


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