Cuban ambrosia

    1 hour 10 min

    Whether you use fresh fruit or fruit cocktail from a tin, the secret to this ambrosia is in the mango and coconut overtones that infuse this tropical salad delight. This is a Cuban party size recipe.


    Bedfordshire, England, UK
    5 people made this

    Serves: 10 

    • 3 tablespoons mango pulp
    • 120g cottage cheese
    • 4 drops coconut essence
    • 115g mayonaise
    • 2 (415g) tins fruit cocktail, or 4 cups mixed fresh fruit
    • 1 (480g) tin grated coconut in syrup (coco rallado)

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Combine the mango pulp, cottage cheese, coconut essence and mayonaise in a large bowl and blend well.
    2. Blend in the grated coconut. Add the fruit and blend well. Refrigerate for at least 1 hour before serving.


    To make your own fresh fruit cocktail us orange sections, mango, pineapple, apples, pears and cherries.

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