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Mango Ambrosia 8 Servings 2 ripe Earthbound Farm Organic Mangos (peeled, pitted and cut into 1/2-inch chunks) 1 ripe papaya (peeled, seeded and cut into 1/2-inch chunks) 2 cups pineapple cnunks (preferably fresh) 2 bananas (peeled, cut lengthwise and then crosswise into 1/2-inch slices) 2 cups shredded sweetened coconut ¼ cup finely minced crystallized ginger (optional) 2 Tbsp pineapple juice 1 Tbsp fresh lime juice 1 Tbsp dark rum (optional)
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Mango Ambrosia

In Greek mythology, ambrosia was the food of the gods on Mount Olympus. In culinary terms, ambrosia is a traditional Southern dessert usually made with oranges, bananas and coconut.

Our version takes a tropical twist, combining chucks of juicy mango, papaya, pineapple, banana, and coconut. If passion fruit is in season, squeeze a few into the mixture in place of the lime juice — incredible!

This dessert is best made 4 to 8 hours in advance so the flavors can meld. Try it with plain or vanilla yogurt for a healthy breakfast treat.

8 Servings

Ingredients

2

ripe Earthbound Farm Organic Mangos (peeled, pitted and cut into 1/2-inch chunks)

1

ripe papaya (peeled, seeded and cut into 1/2-inch chunks)

2 cups

pineapple cnunks (preferably fresh)

2

bananas (peeled, cut lengthwise and then crosswise into 1/2-inch slices)

2 cups

shredded sweetened coconut

¼ cup

finely minced crystallized ginger (optional)

2 Tbsp

pineapple juice

1 Tbsp

fresh lime juice

1 Tbsp

dark rum (optional)

Directions

Place the mango, papaya, pineapple, banana, coconut and ginger (if using) in a large bowl and combine gently.

Mix the pineapple juice, lime juice and rum (if using) in a small bowl. Add the liquid to the fruit, stirring gently to coat. Cover the bowl and refrigerate the ambrosia until chilled, at least 4 to 8 hours.

To serve, divide among 8 chilled bowls.

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