Tropical Fruit Salad


My sister was looking for a new fruit salad recipe for a wedding she needed to cook for. I told her about this recipe and thought I hadn’t made it in awhile. My husband loves fruit salad. It is similar to Frog’s Eye Fruit salad in that you add a very small round pasta called Acini de Pepe or the star shaped Stelline pasta. It gives the consistency of tapioca.


Tropical Fruit Salad

Serves at least 10-15


2 cans chunk pineapple

2 cans Mandarin oranges

4 containers of Del Monte Diced Mango–yields about 2 cups

1 pint whipping cream

1/2 block of Cream cheese, softened

1/2- 1 cup sugar, as per taste

1 cup uncooked pasta- Stelline or Acina de Pepe

1/2-1 cup sweetened shredded coconut

3 tbs chopped nuts- walnuts/macadamia, hazelnuts–whatever you like

Handful marshmallows


In boiling water cook and drain the pasta. Add the pasta to the reserved fruit juice and let sit in it for a few minutes until totally cool.

Take whipping cream and start whipping until it gets frothy. Add sugar gradually and then the very soft cream cheese. Whip until fluffy and thick. Combine all the drained canned fruits in a large bowl. Reserve some of the liquid.  Drain.

Combine the pasta to fruit and gently fold in the whipped cream to combine. Add coconut, nuts and marshmallows. Garnish with more nuts and refrigerate for an hour or 2 before serving.


  • You can add mango pulp as you whip the  cream for added flavor.
  • May omit marshmallows if vegetarian.
  • Add fresh fruits if in season.
  • Delicious when topped on warm pound cake.
  • Layer with angel food cake for a light trifle.

Mango Curry- Sweet and Spicy


Mango and its longitudinal section

Mango and its longitudinal section (Photo credit: Wikipedia)[/caption]

This is one of my favorite warm weather recipes. When we here in the US  finally start getting mangoes in the Spring, they are usually a little on the tart side. These mangoes are perfect for this curry. The best accompaniment is just plain white rice.

Mango Curry


2 firm mangoes, peeled and diced into chunks

3 split green chillies

Curry leaves

Salt to taste

2 tbsp. plain yogurt

To grind:

3/4 cup unsweetened coconut flakes

2 green chillies,

2 cloves garlic

1/4 tsp cumin seeds

1/2 tsp red chili pdr

1/2 cup water

Final Seasoning: 1 tsp coconut oil, , 1/4 cup sliced onions, 1/2 tsp mustard seeds,, 1/4 tsp fenugreek seeds, 2 dry red chilies, few curry leaves


Step 1

In a sauce pan combine mangoes, salt, green chilies and few curry leaves. Add a little water and allow to cook for about 10 minutes until mango is somewhat translucent and mushy.

Step 2

In the meantime grind the items in the “To grind” list–should be somewhat coarsely ground ( not to a fine paste)

Step 3

When the mangos are cooked add the ground coconut mixture and reduce flame. Stir together and cook for about 5 minutes. Remove from stove and stir in plain yogurt until combined.

Step 4

In a small frying pan for the final seasoning- add oil, then add mustard seeds and fenugreek seeds. After they have spluttered add the onions and fry until almost golden. Add curry leaves and red chilies and add to curry.

Serve with white rice. Serves 6.


Dinner tonight—Brown Basmati rice, Mango Curry, Asparagus Thoren ( stir fry),  Kerala Fish curry