Ambrosia is something I equate with family poolside BBQs at my grandparents' house — a dish that my late Aunt Patti always brought. When I was asked to bring it to our annual August birthdays party this past weekend, I knew I had to do her proud! There are many variations, but I started with a recipe from Alton Brown and made my own adjustments from there.
Ambrosia (about 6 servings)
1/2 cup heavy cream
1 tbsp. sugar
4 oz. sour cream
6 oz. mini marshmallows, approximately 3 cups
1 cup mandarin oranges, drained and chopped in half
1 cup fresh or canned pineapple, chopped somewhat
1 cup shredded coconut
1 cup pecans, toasted in the oven and chopped
1/2 cup drained maraschino cherries (or more — they're my fav part!), chopped in halves or quarters
- Put the cream and sugar into a bowl and whip with an electric mixer until stiff peaks form (use whisk attachments). Add the sour cream and whisk just to combine.
- Add the marshmallows, orange, pineapple, coconut, pecans, and cherries, and stir to combine.
- Transfer to a serving bowl, cover, and place in the refrigerator for at least 2 hours before serving.