Tropical Ambrosia
Sweet, nutty, fresh and creamy, this Tropical Ambrosia is my island twist on the classic. After a recent visit to the Big Island of Hawaii with my family, I just can’t get enough of the island’s produce and macadamia nuts! Whether you think of ambrosia as a fruit salad, side dish or dessert, this is a deliciously fun way to enjoy it! And it is super quick and easy to make.
Just Chop & Stir
I definitely suggest using fresh fruit, not frozen or canned for this recipe. If you can’t find fresh mango or papaya, feel free to substitute with other tropical fruit that you enjoy. Kiwi, dragon fruit, star fruit and bananas are a few ideas. If using bananas, it is best to cut and add these in just before serving to minimize the possibility of browning. My other thought is to make sure that you have balanced the more tart fruit with sweet fruit for optimal flavor.
Once all of your fruit has been chopped into similar sized pieces, they all go in a large bowl. Add in the coconut, marshmallows, yogurt and macadamia nuts and stir it all together. That’s all it takes to make this yummy Tropical Ambrosia! It can be covered and stored in the fridge for up to 24 hours before serving. However, if you plan to make it ahead, you may want to wait until just before serving to add in the nuts. Macadamia nuts will begin to absorb some of the liquid and lose some of their crunch over time.
More Gluten Free Deliciousness Like This
Tropical Ambrosia
Ingredients
- 1 ½ cups mini marshmallows
- 1 cup fresh mango (1/2 inch dice)
- 1 cup fresh papaya (1/2 inch dice)
- ½ cup fresh pineapple (1/2 inch dice)
- ½ cup shredded sweetened coconut
- ½ cup macadamia nuts (roasted, salted & chopped)
- 1 cup coconut flavored dairy yogurt (Chobani or Liberte brands are my favorite)
Instructions
- Combine all ingredients in a large bowl. Store covered in the fridge until ready to serve.
- If making a day ahead, you may want to wait to stir in the macadamia nuts until just before you serve because they sometimes lose their crunch in liquid.
