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 — the flavor is 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 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 chunks, 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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