Cuban Ambrosia

    Whether you use fresh fruit or fruit cocktail from a can, the secret to this ambrosia is in the mango and coconut overtones that infuse this tropical salad delight!


    Bedfordshire, England, UK
    2 people made this


    • 2 large cans of fruit cocktail or 4 cups fresh fruit (orange sections, mango, pineapple, apples, pears and cherries)
    • 1 can Ancel Coco Rallado (Availabale through Cuban Cuisine UK and
    • 3 tablespoons Mango pulp (Availabale through Cuban Cuisine UK and
    • 1/2 cup cottage cheese
    • 1/2 cup mayonaise
    • 4 drops coconut essence (Availabale through Cuban Cuisine UK and


    1. Combine the mango pulp, cottage cheese, coconut essence and mayonaise in a bowl and blend well.
    2. Blend in the CocoRallado.
    3. Add the fruit and blend well. Regridgerate until the party or at least one hour.


    This is a Cuban party size recipe and is perfect for keeping a bit of Summer flavours in your Fall menus.

    See it on my blog

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