Whip it up in less than 5 minutes, let it chill and you really will think this is a dessert straight from heaven.
Yum.
Yum.
Yum.
I came across this recipe in an unexpected way and couldn't wait to share it.
What is Heavenly Hash?
It's a sweet fruit salad recipe that's also called "24 hour fruit salad" and often gets compared to Ambrosia Salad.
It seems to have originated in America's south, but I was given the recipe after a quick chat with my door dasher!
I'd ordered a few grocery items through the Door Dash delivery service as I was in the middle of cooking and couldn't really dash out to the shops myself.
My shopper called as she need to substitute one of the items, and said she could see I was cooking something in particular and wanted to get it right.
When she delivered my items, we had a quick chat about what I was cooking and she commented "oh, that's an oldie."
So I told her about this blog and she asked if I'd heard of Heavenly Hash.
I hadn't – but it sounded intriguing.
She told me the ingredients and method as she was walking down the path back towards her car, and it sounded so wonderful that I couldn't wait to make it.
A big thank you to "Julie" from Door Dash in the Maitland area who went above and beyond to get me the right ingredients and passed on this awesome recipe.
Heavenly Hash Ingredients
So, what are those ingredients?
Marshmallows, halved.
Mandarin segments (tinned), drained.
Sour cream.
That's it!
How to make Heavenly Hash
You make this lovely little dessert by simply mixing those three ingredients together.
Easy.
And you can understand now why Julie was able to tell me the recipe as she walked down the path!
After a little research online, I also discovered that this dish is best when chilled for at least a couple of hours, though preferably overnight.
Your Heavenly Hash should be served cold and will last a few days in the fridge.
Though it didn't last nearly that long here. We all loved it, and it's on the Christmas menu.
Heavenly Hash
Ingredients
- 280 grams marshmallows, halved
- 620 grams mandarin segments, drained
- 250 grams sour cream
Instructions
- Mix all ingredients together.
- Chill in fridge for at least a couple of hours, ideally overnight, before serving.
Carol
My husband and I served this recipe at our wedding as the desert. It was something suggested by a neighbour of my Mum. It went down a treat and all the Great Aunties and Uncles felt extra special as they hadn’t had it in years. While everyone was eating desert we got to hear stories about all the times it was served at family functions and all the misadventures everyone got up to on those events. It is now the desert I make for our anniversary every year for my family. I now add strawberries as well as mandarins to add extra colour/texture. It works an absolute treat.
Libby Hakim
What a lovely story. Thanks so much for sharing! I love the idea of adding strawberries, too.