18 Tangy Tangerine Recipes Flavorful and Fresh

Bright, juicy, and bursting with sunshine, tangerines are the star of these 18 vibrant recipes! Whether you’re craving a zesty salad, a tangy marinade, or a sweet-tart dessert, these citrus-packed dishes are here to brighten your table. From quick weeknight dinners to refreshing seasonal treats, get ready to fall in love with tangerines all over again—let’s dive into these flavorful and fresh ideas!

Tangerine Glazed Chicken

This sweet-tangy chicken is a weeknight superstar, with a glossy citrus glaze that caramelizes into sticky perfection.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1/2 cup fresh tangerine juice (about 2 tangerines)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together tangerine juice, honey, soy sauce, olive oil, garlic, ginger, red pepper flakes, and salt.
2. Place chicken thighs in a baking dish and pour half the glaze over them, turning to coat. Reserve remaining glaze.
3. Bake for 20 minutes, then brush with reserved glaze. Bake 10 more minutes until chicken reaches 165°F and glaze bubbles thickly.
4. Garnish with cilantro and serve with extra pan drippings.

The magic here? Reducing the glaze in the oven means no stovetop splatter—just hands-off caramelization.

Tip: For extra zing, add 1/2 tsp tangerine zest to the glaze.

Tangerine and Avocado Salad

Bright, citrusy, and creamy all at once—this refreshing salad is a sunny escape in every bite.

Ingredients:

• 3 medium tangerines, peeled and segmented
• 1 large ripe avocado, diced
• 2 cups baby arugula
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 2 tbsp chopped toasted almonds

Instructions:

1. In a large bowl, whisk together the olive oil, honey, lime juice, salt, and black pepper until smooth.
2. Add the arugula and red onion to the bowl, tossing gently to coat with the dressing.
3. Arrange the tangerine segments and diced avocado on top, then sprinkle with the toasted almonds.

The juicy tangerines balance the rich avocado perfectly, while the almonds add a satisfying crunch. It’s a no-cook wonder that feels fancy without the fuss.

Tip: For extra zing, add a pinch of lime zest to the dressing!

Tangerine Sorbet

Bright, citrusy, and refreshing—this tangerine sorbet is like sunshine in a bowl, perfect for cooling off after a summer meal.

Ingredients:

• 2 cups freshly squeezed tangerine juice (about 10–12 tangerines)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a small saucepan, combine the 3/4 cup granulated sugar, 1/2 cup water, and pinch of salt. Heat over medium, stirring until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool slightly.
2. Whisk the 2 cups tangerine juice and 1 tbsp lemon juice into the sugar syrup. Pour the mixture through a fine-mesh sieve to remove any pulp.
3. Transfer to a shallow dish or ice cream maker. If churning, follow manufacturer’s instructions until softly set (about 20 minutes). For no-churn, freeze for 4 hours, stirring every 30 minutes to break up ice crystals.
4. Scoop into bowls and serve immediately, or freeze for 1–2 hours for a firmer texture.

The secret here? That tiny pinch of salt—it makes the tangerine flavor pop even more without tasting salty.

Tip: For a fun twist, add a splash of orange blossom water or a sprinkle of chopped mint before serving.

Tangerine Muffins

These tangerine muffins are sunshine in every bite—bright, citrusy, and just sweet enough to feel like a treat.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/3 cup melted unsalted butter, cooled slightly
• 1 large egg
• 1 tbsp finely grated tangerine zest (from about 2 tangerines)
• 1/4 cup fresh tangerine juice
• 1 tsp vanilla extract

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1/2 cup whole milk, 1/3 cup melted butter, 1 egg, 1 tbsp tangerine zest, 1/4 cup tangerine juice, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
5. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18–20 minutes, until tops spring back when lightly pressed.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The tangerine zest packs a fragrant punch, while the juice keeps these muffins tender—no glaze needed!

Tip: For extra citrusy muffins, brush warm tops with a mix of 1 tbsp tangerine juice and 1 tsp sugar.

Tangerine BBQ Sauce

Bright, tangy, and just a little sweet, this citrusy BBQ sauce will jazz up grilled chicken, ribs, or even roasted veggies in minutes.

Ingredients:

• 1 cup ketchup
• 1/2 cup fresh tangerine juice (about 2–3 tangerines)
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp salt

Instructions:

1. In a small saucepan over medium heat, whisk together 1 cup ketchup, 1/2 cup tangerine juice, 2 tbsp apple cider vinegar, 2 tbsp honey, and 1 tbsp Worcestershire sauce until smooth.
2. Stir in 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (if using), and 1/4 tsp salt. Simmer for 10–12 minutes, stirring occasionally, until thickened slightly (it should coat the back of a spoon).
3. Remove from heat and let cool for 5 minutes before using. Store leftovers in an airtight container for up to 1 week.

The tangerine’s natural acidity balances the smokiness of the paprika, making this sauce equally great for basting or dipping. Tip: For extra zest, stir in 1 tsp grated tangerine zest with the spices!

Tangerine Yogurt Parfait

Bright, citrusy, and creamy, this parfait layers tangy tangerines with honey-kissed yogurt for a refreshing treat that feels indulgent yet light.

Ingredients:

• 1 cup plain Greek yogurt (whole or 2%)
• 2 tbsp honey, plus extra for drizzling
• 1/2 tsp vanilla extract
• 2 medium tangerines, peeled and segmented
• 1/4 cup granola (any variety)
• 1 tbsp chopped fresh mint (optional)

Instructions:

1. In a small bowl, stir together the Greek yogurt, 2 tbsp honey, and vanilla extract until smooth.
2. In a glass or parfait dish, layer half the yogurt mixture, followed by half the tangerine segments and half the granola. Repeat layers.
3. Top with a drizzle of honey and sprinkle with fresh mint (if using). Serve immediately, or chill for up to 1 hour for a firmer texture.

The juicy tangerines cut through the richness of the yogurt, while the granola adds a satisfying crunch—perfect for a quick breakfast or an elegant brunch side.

Tip: For extra zing, add a pinch of grated tangerine zest to the yogurt mixture.

Tangerine Infused Olive Oil

Bright, citrusy, and subtly floral, this infused oil adds a sunny twist to salads, roasted veggies, or even fresh bread—it’s like capturing summer in a bottle!

Ingredients:

• 1 cup extra-virgin olive oil
• 3 medium tangerines (organic preferred), thinly sliced into rounds (peels on)
• 1 tsp whole black peppercorns
• 1 small sprig fresh rosemary

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, tangerine slices, 1 tsp whole black peppercorns, and the rosemary sprig. Heat over low heat (do not simmer) for 15 minutes, stirring occasionally, until the tangerine peels soften slightly and the oil is fragrant.
2. Remove from heat and let cool to room temperature (about 1 hour). Strain the oil through a fine-mesh sieve into a clean glass jar, discarding the solids.
3. Seal the jar and store in a cool, dark place for up to 2 weeks (or refrigerate for longer shelf life—just bring to room temperature before using).

The magic here? The peppercorns and rosemary balance the tangerine’s sweetness, creating a complex flavor that’s far from one-note. Drizzle it over goat cheese crostini for an instant crowd-pleaser!

Tip: For deeper flavor, let the strained oil sit overnight before using—the citrus notes will mellow and blend beautifully.

Tangerine and Ginger Tea

Bright, citrusy, and gently spicy, this soothing tea is like a hug in a mug—perfect for chilly mornings or when you need a little pick-me-up.

Ingredients:

• 2 large tangerines, thinly sliced (peels on)
• 1 (2-inch) piece fresh ginger, thinly sliced
• 4 cups water
• 2 tbsp honey (or maple syrup for vegan)
• 1 cinnamon stick (optional)

Instructions:

1. In a small saucepan, combine the tangerines, ginger, water, and cinnamon stick (if using). Bring to a gentle boil over medium-high heat.
2. Reduce heat to low and simmer uncovered for 15 minutes, pressing the tangerine slices occasionally with a spoon to release their juices.
3. Remove from heat and stir in the honey until dissolved. Strain into mugs, discarding the solids.

The magic here? The tangerine peels add a subtle bitterness that balances the honey’s sweetness, while the ginger gives it a warming kick. Sip slowly and savor.

Tip: For an extra cozy twist, add a splash of vanilla extract or a star anise pod while simmering.

Tangerine and Honey Glazed Carrots

These sweet-tangy carrots are a bright side dish that’ll steal the spotlight—thanks to a glossy citrus-honey glaze that caramelizes into pure magic.

Ingredients:

• 1 lb carrots, peeled and sliced into ½-inch thick rounds
• 2 tbsp unsalted butter
• 2 tbsp honey
• ¼ cup fresh tangerine juice (from about 1 large tangerine)
• 1 tsp tangerine zest
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large skillet over medium heat, melt the butter. Add the carrots and cook, stirring occasionally, for 5 minutes until they just start to soften.
2. Add the honey, tangerine juice, zest, salt, and black pepper. Stir to coat the carrots, then reduce heat to medium-low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the liquid reduces to a sticky glaze and the carrots are tender.
3. Remove from heat and sprinkle with parsley (if using). Serve warm, scraping every last bit of that glossy glaze from the pan.

The tangerine zest adds a fragrant pop that balances the honey’s richness—no one will guess it’s just 5 ingredients!

Tip: For extra depth, swap half the butter for olive oil and add a pinch of crushed red pepper with the salt.

Tangerine Cheesecake

Bright, citrusy, and creamy—this tangerine cheesecake is a sunny twist on the classic dessert that’ll have everyone asking for seconds.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• ¼ cup fresh tangerine juice
• 1 tbsp tangerine zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F. Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then blend in ½ cup sour cream, ¼ cup tangerine juice, 1 tbsp zest, 1 tsp vanilla, and a pinch of salt.
3. Pour filling over crust. Bake for 45–50 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour.
4. Chill for at least 4 hours before serving.

The tangerine’s zesty sweetness cuts through the rich cheesecake perfectly, making each bite refreshing yet indulgent.

Tip: For extra citrus punch, garnish with thin tangerine slices brushed with honey.

Tangerine and Basil Pasta

Bright, citrusy, and herbaceous—this pasta is a sunny twist on a classic weeknight dish that comes together in minutes.

Ingredients:

• 8 oz dried spaghetti or linguine
• 2 tangerines, zested and juiced (about 1/3 cup juice)
• 1/4 cup extra-virgin olive oil
• 1/3 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup thinly sliced fresh basil leaves
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Stir in the tangerine zest, juice, salt, and black pepper. Simmer for 1 minute to meld flavors.
4. Add the drained pasta to the skillet, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
5. Remove from heat and stir in the Parmesan and basil until evenly distributed.

The tangerine’s natural sweetness balances the garlic’s punch, while the basil adds a fresh, summery finish—no heavy cream required!

Tip: For extra depth, toast the red pepper flakes in the oil for 10 seconds before adding the garlic.

Tangerine and Spinach Smoothie

Bright, citrusy, and packed with greens, this smoothie is like sunshine in a glass—perfect for a quick breakfast or refreshing snack.

Ingredients:

• 2 medium tangerines, peeled and segmented (about 1/2 cup)
• 1 cup fresh baby spinach, lightly packed
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 4 ice cubes

Instructions:

1. Add the tangerines, spinach, Greek yogurt, almond milk, honey, and vanilla extract to a blender.
2. Blend on high for 30 seconds until smooth and vibrant green.
3. Add the ice cubes and blend again for 10–15 seconds until frothy and slightly thickened.
4. Pour into a glass and serve immediately.

The honey and vanilla soften the spinach’s earthiness, while the tangerines keep it zippy and fresh—no “green” aftertaste here!

Tip: For a creamier texture, freeze the tangerine segments beforehand and skip the ice.

Tangerine and Almond Tart

This sunny citrus tart is a showstopper with its buttery crust, fragrant almond filling, and bright tangerine glaze—perfect for when you want dessert to feel a little fancy without fuss.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1 cup almond flour
• 1/3 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup fresh tangerine juice (about 3–4 tangerines)
• 1 tbsp tangerine zest
• 1/4 cup powdered sugar (for glaze)

Instructions

1. Make the crust: Pulse flour, 1/4 cup granulated sugar, and cold butter in a food processor until crumbly. Add egg yolk and pulse until dough clumps. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Bake crust for 15 minutes until lightly golden. Cool slightly.
3. Make the filling: Whisk almond flour, honey, eggs, vanilla, and 1/4 tsp salt until smooth. Pour into crust. Bake 20–25 minutes until set. Cool completely.
4. Glaze: Simmer tangerine juice and zest in a saucepan until reduced by half (about 5 minutes). Stir in 1/4 cup powdered sugar until dissolved. Brush over cooled tart.

The magic here? The tart’s velvety almond layer soaks up the tangerine glaze, creating pockets of zesty sweetness in every bite.

Tip: For extra shine, garnish with thin tangerine slices brushed with warmed honey.

Tangerine and Chili Shrimp

Sweet, citrusy, and just a little spicy, these shrimp come together in minutes but taste like a restaurant-worthy treat.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/3 cup fresh tangerine juice (about 2 tangerines)
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red chili flakes
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. In a bowl, whisk together 1/3 cup tangerine juice, 1 tbsp honey, 2 cloves minced garlic, 1 tsp ginger, 1/2 tsp chili flakes, and 2 tbsp soy sauce.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp and sprinkle with 1/4 tsp salt. Cook for 1–2 minutes per side until pink but not fully opaque.
3. Pour the tangerine sauce over the shrimp and simmer for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and shrimp are cooked through.
4. Garnish with 1 tbsp cilantro and serve immediately.

The bright tangerine glaze caramelizes just enough to cling to the shrimp, while the chili adds a slow-building warmth that keeps you coming back for more.

Tip: For extra zest, add a pinch of tangerine zest to the sauce—just avoid the bitter white pith!

Tangerine and Mint Mojito

Bright, citrusy, and refreshing—this twist on a classic mojito swaps lime for juicy tangerines and adds a burst of herbal freshness.

Ingredients:

• 1 medium tangerine, peeled and segmented (plus extra slices for garnish)
• 8 fresh mint leaves
• 2 tbsp granulated sugar
• 2 oz white rum
• 1/2 cup club soda, chilled
• 1 cup ice cubes

Instructions:

1. In a tall glass, muddle the tangerine segments, mint leaves, and 2 tbsp sugar until the fruit is juicy and the mint is fragrant.
2. Fill the glass with 1 cup ice cubes, then pour in 2 oz rum. Stir gently to combine.
3. Top with 1/2 cup club soda and give it one more light stir. Garnish with a tangerine slice and a mint sprig.

The tangerine’s natural sweetness balances the rum’s bite, while the mint keeps every sip crisp and invigorating—perfect for sipping on a sunny afternoon.

Tip: For a mocktail version, skip the rum and double the club soda. A splash of ginger beer adds a fun zing!

Tangerine and Coconut Rice

Bright, citrusy tangerine and creamy coconut milk come together in this fragrant rice dish—a sunny twist on classic coconut rice that’s perfect for pairing with grilled shrimp or tofu.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup water
• 2 tbsp tangerine zest (from about 2 tangerines)
• 1/4 cup fresh tangerine juice
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 2 tbsp toasted shredded coconut (for garnish)

Instructions:

1. In a medium saucepan, combine the jasmine rice, coconut milk, water, tangerine zest, tangerine juice, sugar, and salt. Stir well.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
4. Garnish with toasted shredded coconut and serve warm.

The tangerine zest adds a floral punch, while the coconut milk keeps the rice luxuriously tender—no dry grains here!

Tip: For extra fragrance, toss a pandan leaf or a pinch of cardamom into the pot while cooking.

Tangerine and Dark Chocolate Bark

This sweet-tart bark is a fuss-free treat that balances rich dark chocolate with bright citrus—perfect for gifting or a quick dessert fix.

Ingredients:

• 12 oz high-quality dark chocolate (70% cacao), chopped
• 1 tbsp coconut oil
• 1/4 tsp flaky sea salt
• 1/2 cup dried tangerine slices, chopped (or candied orange peel)
• 1/4 cup roasted almonds, roughly chopped

Instructions:

1. Prep the pan: Line a baking sheet with parchment paper.
2. Melt the chocolate: In a microwave-safe bowl, combine the chopped dark chocolate and 1 tbsp coconut oil. Microwave in 30-second bursts, stirring between each, until smooth (about 1.5 minutes total).
3. Spread and top: Pour the melted chocolate onto the prepared sheet, spreading it into a thin, even layer with a spatula. Immediately sprinkle evenly with 1/4 tsp flaky sea salt, the chopped tangerine slices, and roasted almonds.
4. Set: Chill in the refrigerator for 30 minutes until firm, then break into rustic pieces.

The magic here? The tangerine’s zesty chew cuts through the chocolate’s intensity, while the almonds add a satisfying crunch.

Tip: For extra flair, drizzle with white chocolate or sprinkle with edible gold dust before chilling.

Tangerine and Rosemary Roasted Potatoes

These golden, citrus-kissed potatoes are a bright twist on a classic side—perfect for adding a pop of flavor to weeknight dinners or holiday spreads.

Ingredients

• 2 lbs baby Yukon Gold potatoes, halved
• 3 tbsp olive oil
• 2 tbsp fresh tangerine juice (from 1 small tangerine)
• 1 tbsp finely grated tangerine zest
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper on a rimmed baking sheet.
2. Roast for 20 minutes, then flip potatoes. Drizzle with 2 tbsp tangerine juice and sprinkle with 1 tbsp zest and 1 tbsp rosemary.
3. Return to oven for 10–15 minutes until crispy and caramelized at the edges.

The tangerine’s sweetness balances the earthy rosemary, while a quick citrus glaze gives the potatoes a glossy, fragrant finish.

Tip: For extra zest, garnish with a few thin tangerine slices before roasting—they’ll caramelize into tangy, edible garnishes.

Conclusion

With 18 bright and zesty tangerine recipes, there’s something here for every craving—from breakfast to dessert! We hope these dishes bring a burst of sunshine to your kitchen. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy cooking!