This ambrosia salad is a simple, no-bake dessert made with a creamy base, juicy fruit, and soft marshmallows for the perfect balance of texture and sweetness. It’s light, quick to make and always a hit at any gathering!
Prep: 10 minutesmins
Total: 10 minutesmins
Servings: 8
Author: Cakes by MK
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
1cup(240g)heavy cream - cold
2tbsps(16g)powdered sugar
½tspvanilla extract/essence
½cup(115g)plain Greek yogurt - sour cream okay too
1½cups(300g)canned mandarin oranges - drained (see note 1). You will need about 1½ 15oz cans.
1½cups(283g)canned pineapple chunks or tidbits - drained (see note 1). You will need one 15oz can.
1¼cups(66g)miniature marshmallows
¾cup(60g)shredded coconut
Instructions
In a large bowl, add heavy cream, powdered sugar and vanilla. Using a hand or stand mixer on medium speed, whip until soft peaks form (see note 2).
Add the Greek yogurt and using a spatula, gently fold until smooth and combined.
Add the drained mandarin oranges, drained pineapple, miniature marshmallows and shredded coconut. Gently fold until just combined.
Serve immediately or cover and chill for about 1 hour before serving for best flavour.
Video
Notes
Note 1.Make sure the mandarin oranges and pineapple are well-drained to prevent the salad from becoming watery.Note 2. Be careful not to overwhip the cream. Soft peaks give the salad a light and fluffy texture.Note 3.Mix gently when adding the fruit so everything stays fluffy and the fruit doesn’t break apart.Note 4. Maraschino cherries, pecans, or strawberries can be added for extra flavour and texture.
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.