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.


2 ripe Earthbound Farm Organic Mangos (peeled, pitted and cut into 1/2-inch chunks)
1 small 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
1/4 cup finely minced crystallized ginger (optional)
2 tablespoons pineapple juice
1 tablespoon fresh lime juice
1 tablespoon dark rum (optional)


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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