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Extreme macro close-up of a scooped portion of creamy Marshmallow Ambrosia Fruit Salad showing glossy cream and mandarin segments.

Marshmallow Ambrosia Fruit Salad: The Ultimate Creamy Classic

A nostalgic and creamy Marshmallow Ambrosia Fruit Salad featuring juicy mandarin oranges, pineapple tidbits, and fluffy mini marshmallows folded into a glossy, thick whipped cream base with shredded coconut.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Dessert, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1.5 cups (355ml) Heavy Whipping Cream Cold
  • 0.5 cup (120ml) Sour Cream Full fat preferred
  • 3 cups (150g) Mini Marshmallows White, matte texture
  • 2 cans (311g each) Mandarin Oranges Drained thoroughly
  • 1 can (567g) Pineapple Tidbits Drained thoroughly
  • 1 cup (93g) Shredded Coconut Sweetened or unsweetened
  • 0.5 cup (75g) Maraschino Cherries Patted dry and halved

Equipment

  • 1 Large Glass Mixing Bowl Chilled for whipping cream
  • 1 Hand Mixer Or stand mixer
  • 1 Silicone Spatula For gentle folding

Method
 

Prepare Ingredients
  1. Place mandarin oranges and pineapple tidbits in a fine-mesh sieve. Allow to drain for 15-20 minutes to remove all excess liquid.
  2. Place your mixing bowl and beaters in the freezer for 10 minutes prior to starting.
Assemble Salad
  1. In the chilled bowl, beat heavy cream on medium-high speed until stiff peaks form. Gently fold in the sour cream until smooth and glossy.
  2. Add the mini marshmallows, coconut, oranges, pineapple, and cherries. Use a spatula to fold gently until the fruit is evenly coated in the thick cream.
  3. Cover and refrigerate for at least 4 hours (ideally overnight). Garnish with extra coconut and marshmallows before serving cold.

Notes

Always drain the fruit longer than you think necessary to avoid a watery salad.
For a tangier flavor, increase the sour cream to 3/4 cup.