Tropical Ambrosia Salad

Tropical Ambrosia Salad

I recently finished up a photo shoot for a client that left me with an abundance of tropical fruit. Admittedly, that’s a good problem to have but it’s also a time-sensitive one. Whenever I buy fresh fruit I have to know ahead of time exactly what I’ll be using it for, otherwise it just sits in the refrigerator, uneaten, until its dying (moldy) day.

Tropical Ambrosia Salad

Determined to make use of the beautiful mango and papaya bounty, I diced them up for quick ambrosia salad. I know – this is obviously not the most creative use of the fruit, but it’s certainly refreshing for summer and I knew without a doubt it would be enjoyed.

Tropical Ambrosia Salad

The recipe I use for the cream base is very simple, and the only real difference between it and the scores of other recipes online (and in church cookbooks and on time-worn recipe cards), is that I use homemade whipped cream instead of frozen whipped topping. 

Also, it seems a downright shame that I didn’t include flaked coconut in this tropical version, but I’ve never liked coconut in any version of fruit salad. That’s just my preference. Feel free to include 1 cup of sweetened flake coconut if you’re inclined to. 

Tropical Ambrosia Salad

The mango and papaya go well with the usual ambrosia salad mix-ins, and they are currently plentiful in US grocery stores (cheap, too!). I had a few kiwifruit in the fridge without a purpose, too, so I used slices as a pretty, edible garnish. 

This is a lovely sweet bite on a hot day, and so very simple to make. I like using the multicolor fruity marshmallows in this recipe, but they can be swapped for white mini marshmallows.

Tropical Ambrosia Salad

Heather Baird
Fresh mango and papaya offer a tropical twist on classic ambrosia salad.
No ratings yet
Prep Time 20 mins
Total Time 20 mins
Course Dessert, Side Dish
Cuisine American
Servings 8

Ingredients
 
 

  • 1 cup 240 ml heavy whipping cream
  • 1/4 cup 50g granulated sugar
  • 1/2 cup 120g full fat sour cream
  • 16 ounce jar maraschino cherries drained
  • 11 ounce can mandarin orange segments drained
  • 20 ounce can crushed pineapple drained
  • 1 fresh papaya peeled seeded and cubed
  • 1 fresh mango peeled and cubed
  • 2 1/2 cups about 6 oz miniature fruit-flavored marshmallows
  • 1 kiwifruit peeled and cut into wheels

Instructions
 

  • Place the whipping cream in a large bowl and beat with an electric mixer until slightly thickened. Gradually add in the granulated sugar. Beat until stiff peaks form. Fold the sour cream into the whipped cream mixture.
  • Set aside 8-10 whole maraschino cherries and halve the remaining cherries with a knife; pat dry.
  • Add the halved cherries, oranges, pineapple, papaya chunks, mango chunks and mini marshmallows to the cream mixture. Fold together using a large rubber spatula. Divide into 8-10 dessert cups and garnish each with a whole cherry and half a kiwifruit wheel. Cover loosely with plastic wrap and store in the refrigerator until time to serve.
  • You may also pour the salad into 1.5 quart casserole dish and garnish the top with the cherries and kiwifruit. Cover with a lid or plastic wrap.

Notes

Variations: 1 cup of sweetened flake coconut may be folded in with the fruit.
Whipped topping may be used in place of the 1 cup whipping cream and 1/4 cup granulated sugar mixture.
Use extra marshmallows to garnish to the top of the dessert, if desired.
1/3 cup chopped pecans may be added to the salad or sprinkled on top of the salad.
Keyword fresh mango, mini marshmallows, papaya, sour cream, whipping cream
Tried this recipe?Let us know how it was!
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Emms
Emms
5 years ago

I'm trying this one for sure. Do you think I could use bananas?

Heather Baird
Heather Baird
5 years ago
Reply to  Emms

Hi! You could certainly use bananas, perhaps just one large. I'd suggest tossing the banana slices in a tablespoon of lemon juice before adding them to the salad because they will turn brown. Also, sometimes bananas get slimy in fruit salad if it sits in the fridge for a few days. I'd make sure the banana used is ripe but firm so it holds up well. Thanks for asking!

Unknown
Unknown
5 years ago

What a fun take on a classic dish!
Kari
http://sweetteasweetie.com/coconut-shrimp/

Rachel @ Mesa Cooking Co.
Rachel @ Mesa Cooking Co.
5 years ago

This is a super fun dessert! So colorful and pretty! I love that you used homemade whipped cream too – it's just better!

Cindy
Cindy
5 years ago

Love this, and especially love that you did Not put the Coconut in it….I'm not a fan either!! Will definitely be making this

Receitas e Truques da Clarinha
Receitas e Truques da Clarinha
5 years ago
Anne Sofie Bak Nielsen
Anne Sofie Bak Nielsen
4 years ago

Love the colours and images.
It sounds just like the kind of desert my family loves.
And of course you have to use home made whipped cream:-)

tasteaholics
tasteaholics
4 years ago

Ahh I love the mini marshmellows. I don't even know where to get colored ones but they look beautiful

Yankified
Yankified
4 years ago

Om nom nom <3

Amy | http://www.yankified.com

Tina Vesić
Tina Vesić
4 years ago

This got two thumbs up from my nephews today 🙂

Coco Cake Land
Coco Cake Land
4 years ago

Yessss the food of the Gods! I love the vintage vibe of this classic. ^__^