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CuisineAsianJapaneseDairySandwichesUnder 1 HourUnder 45 MinutesUnder 15 MinutesNo Bake DessertsSummerSpringDessertsUnder 30 MinutesEasy5 Ingredients or Less

Japanese Fruit Sando

We're making the Japanese sweet treat Sabrina Carpenter has added to her Japanese 7-Eleven haul: fruit sandos. Fluffy milk bread (shokupan), clouds of sweet whipped cream, and ripe fruit all tucked into a tidy little package — it's the most satisfying lightly sweet dessert you can make with just a few ingredients. This easy no-cook recipe comes together in minutes, chills in the fridge, and slices open to reveal the most stunning fruit inside. Golden kiwi and mango sweet and summery, but you can swap in whatever fruit you love most!

Sarah Banh
Tasty Team
Total Time

2 hr 10 min

2 hr 10 min

Prep Time

5 minutes

5 min

Cook Time

5 minutes

5 min

Japanese Fruit Sando
Total Time

2 hr 10 min

2 hr 10 min

Prep Time

5 minutes

5 min

Cook Time

5 minutes

5 min

Ingredients

for 2 servings

  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 4 slices Japanese milk bread
  • 1 ripe mango
  • 1 ripe golden kiwi

Nutrition Info

  • Calories 604
  • Fat 47g
  • Carbs 54g
  • Fiber 3g
  • Sugar 51g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, use an electric hand mixer to whip the heavy cream, granulated sugar, salt, and vanilla until stiff, fluffy peaks form. Place the bowl in the refrigerator while you prepare the fruit and bread.
  2. Peel the kiwi and mangos, then slice the mango on either side of the seed to remove the 2 cheeks. Reserve any remaining mango flesh for another use.
  3. Place the 4 bread slices on a cutting board and trim off the crusts.
  4. Lay a sheet of plastic wrap (about 8x8 inches) flat on the cutting board and place one slice of bread in the center. Spread about a 1-inch layer of whipped cream onto the bread. Arrange the mango over the cream, then spread another 1-inch layer of whipped cream over the fruit. Top with a second slice of bread and press gently to secure. Use a flat spatula or bench scraper to smooth the cream around the edges of the sandwich, then wrap tightly in the plastic wrap. Repeat with the remaining bread, cream, and kiwi to make a second sandwich.
  5. Refrigerate the sandwiches for at least 2 hours and up to 24 hours. When ready to serve, unwrap and slice each sandwich in half with a sharp knife to reveal the fruit pattern inside. Serve immediately.
  6. Enjoy!
  7. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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Japanese Fruit Sando