Ambrosia Recipe
photograph by Matt Hulsman

Yield: 5 cups.

½ cup heavy cream
1 tablespoon sugar
4 ounces cream cheese, softened
6 ounces sour cream
1 cup tangerine segments, approximately 7 tangerines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, coarsely chopped pecans
½ cup dried sour cherries
Mini marshmallows (optional)

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the cream cheese and sour cream and whisk to combine. Add the tangerine segments, pineapple, coconut, pecans, and cherries, and stir to combine. Transfer to a glass serving bowl, cover, and place in the refrigerator for 2 hours before serving. Garnish with mini marshmallows (optional).

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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