Ambrosia Salad
I love making Ambrosia Salad when I want a nostalgic side dish or light dessert that everyone recognizes and loves. It's a colorful mix of juicy mandarin oranges, sweet pineapple, bright red cherries, fluffy marshmallows, and shredded coconut all folded into homemade whipped cream lightened with sour cream for a tangy finish. The best part is it gets even better as it chills, as the marshmallows soften and the coconut soaks up the cream. I make this for Thanksgiving, Christmas, Easter, and summer gatherings like potlucks, picnics, and barbecues because it's a crowd-pleaser that travels well. It stays fresh in the fridge for up to 3 days.
Ingredients
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup sour cream
- 1 cup canned mandarin oranges well drained
- ¾ cup maraschino cherries drained and halved
- 1 cup canned pineapple chunks well drained
- 1½ cups sweetened shredded coconut
- 2 cups mini marshmallows
Instructions
- In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract, and beat for another 30–60 seconds until stiff peaks form. Gently fold in the sour cream with a spatula until fully combined. Set aside.¾ cup heavy cream, ¼ cup powdered sugar, ½ teaspoon vanilla extract, ½ cup sour cream
- In a separate large bowl, add the mandarin oranges, maraschino cherries, pineapple chunks, shredded coconut, and mini marshmallows. Gently toss to combine.1 cup canned mandarin oranges, ¾ cup maraschino cherries, 1 cup canned pineapple chunks, 1½ cups sweetened shredded coconut, 2 cups mini marshmallows
- Pour the whipped cream mixture over the fruit mixture. Fold everything together until evenly coated. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
- Give it a gentle stir before serving. Optionally, garnish with extra cherries or shredded coconut on top.
Video
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Notes
Here are my best tips for making perfect Ambrosia Salad that'll wow your guests every time:
Flash chill the bowl: Place your mixing bowl in the freezer for 10 minutes before whipping the cream. Cold bowls help the cream whip faster and hold its shape better.
Adjust the creamy base: As much as possible, stick with full-fat sour cream for the best texture and tang since light versions make the mixture too thin. If it's not available, you could use Greek yogurt for extra protein, or try vanilla yogurt for a sweeter flavor.
Drain the fruit well: Press the canned fruit gently with paper towels or let it sit in a colander for 10 minutes to remove excess liquid. Too much juice will make the salad watery and thin out the whipped cream.
Toast the coconut for extra flavor: Spread the shredded coconut on a baking sheet and toast it at 350°F for 5–7 minutes until golden. Let it cool completely before folding it in for a deeper, nuttier flavor.
Customize with mix-ins: Fold in sliced banana for creaminess, halved strawberries for color and tartness, fresh blueberries for bursts of sweetness, halved grapes for crisp crunch, or chopped pecans for nutty texture. These simple add-ons turn this salad into a satisfying dessert.
Store properly: Cover the bowl of salad tightly with plastic wrap or a lid, or transfer to an airtight container and keep chilled in the fridge for up to 3 days. Give it a gentle toss before serving. Don't freeze, or the salad will end up watery.
Nutrition
Calories: 246kcalCarbohydrates: 32gProtein: 2gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 54mgPotassium: 136mgFiber: 2gSugar: 27gVitamin A: 602IUVitamin C: 9mgCalcium: 41mgIron: 1mg
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