Classic Ambrosia Salad with Mandarin Oranges and Pineapple

Why You’ll Love This Recipe

• Light, fluffy, and fruit-forward with a nostalgic diner-dessert vibe.
• No-bake and make-ahead friendly—perfect for holidays and cookouts.
• Balanced sweetness thanks to lightly sweetened real whipped cream.
• Creamy, pillowy texture with juicy pops of mandarin, pineapple, and cherry.

Grocery List

• Produce: None (all fruit is canned for consistency)
• Dairy: Heavy whipping cream
• Pantry: Canned mandarin oranges, canned pineapple tidbits, maraschino cherries, mini marshmallows, sweetened shredded coconut, powdered sugar, vanilla extract (optional)

Full Ingredients

Fruit

• 1 (15 oz/425 g) can mandarin orange segments, drained very well and patted dry (drained weight about 8–9 oz/225–255 g)
• 1 (20 oz/567 g) can pineapple tidbits in juice, drained very well and patted dry (drained weight about 10–12 oz/285–340 g)
• 1 cup (about 140 g) maraschino cherries, drained, halved, and patted dry

Whipped Cream (Lightly Sweetened)

• 1 cup (240 ml) heavy whipping cream, very cold
• 2 tablespoons (15 g) powdered sugar
• 1 teaspoon pure vanilla extract (optional)

Mix-ins and Garnish

• 2 cups (100 g) mini marshmallows
• 1 cup (85 g) sweetened shredded coconut
• Optional garnish: extra coconut, a few mandarin segments, and cherry halves

Step-by-Step Instructions

Step 1: Drain and dry the fruit

Place a fine-mesh colander over the sink and thoroughly drain the mandarin oranges, pineapple tidbits, and maraschino cherries. Spread each fruit on separate layers of paper towels or a clean kitchen towel and gently pat dry. Let sit for 5–10 minutes to remove excess moisture. Dry fruit prevents a watery salad and keeps the whipped cream fluffy and white.

Step 2: Chill your tools

For best volume, chill a medium mixing bowl and the beaters or whisk attachment in the freezer for 5 minutes. Cold equipment helps the cream whip faster and hold its structure.

Step 3: Whip the cream to soft, then medium peaks

Pour the cold heavy cream into the chilled bowl. Using a hand mixer or stand mixer on medium-high, whip until soft peaks form, 2–3 minutes. Sprinkle in the powdered sugar and add vanilla (if using). Continue whipping just until medium peaks form, 15–30 seconds more. Do not overwhip—stop before the cream looks grainy.

Step 4: Start the base

In a large mixing bowl, add the mini marshmallows and shredded coconut. Add about two-thirds of the whipped cream and fold gently with a spatula until everything is coated. This creates a cushy base that helps keep the fruit suspended.

Step 5: Fold in the fruit

Add the drained, dried pineapple, mandarins, and cherries. Fold gently, turning the bowl as you go, until the fruit is evenly distributed and no streaks of cream remain. Add the remaining whipped cream and fold again to finish. Avoid aggressive stirring to keep the mixture airy.

Step 6: Chill for best texture

Transfer to a serving bowl, cover, and chill 2–24 hours at 37–40°F (3–4°C). Chilling allows the marshmallows to soften slightly and the flavors to meld. Just before serving, give the salad a light fold, then garnish with a sprinkle of coconut and a few bright mandarin segments and cherry halves.

Pro Tips

• Dry equals fluffy: Excess juice collapses whipped cream—pat fruit dry thoroughly.
• Peak control: Stop whipping at medium peaks so the cream stays billowy after folding.
• Fold, don’t stir: Gentle folding preserves the salad’s light, cloudlike texture.
• Make it neater: Reserve a few perfect mandarin segments and cherry halves for a clean, colorful garnish.
• Serving temp: Ambrosia tastes best well-chilled; keep it below 40°F until serving.

Variations

• Creamy-tangy: Replace 1/4 cup of the whipped cream with 1/4 cup sour cream or Greek yogurt for a subtle tang.
• Nutty crunch: Fold in 1/2 cup toasted chopped pecans or walnuts just before serving.
• Coconut-forward: Toast 1/4 cup coconut and use it as a finishing sprinkle for extra aroma and texture.

Storage & Make-Ahead

Cover and refrigerate for up to 3 days. The salad is best after 2–24 hours, when the marshmallows soften slightly but before the fruit releases too much juice. Stir gently before serving. Do not freeze; dairy and marshmallows do not thaw well.

Nutrition (per serving)

Approximate for 1 of 10 servings: 210 calories; 11 g fat; 29 g carbohydrates; 2 g protein; 2 g fiber; 50–80 mg sodium; 20 g sugars. Nutrition will vary based on brands and drained weights.