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Ambrosia Salad Recipe

Ambrosia Salad

This easy, no-bake Ambrosia Salad is a creamy marshmallow fruit salad packed with pineapple, mandarin oranges, coconut, and cherries—perfect for holidays, potlucks, and family gatherings.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert, Side Dish
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 1 cup sour cream full-fat for best texture
  • 1 cup Greek yogurt vanilla or plain
  • 1 teaspoon vanilla extract pure
  • 2-3 tablespoons powdered sugar to taste; skip if using sweetened whipped topping
  • 1 pinch fine sea salt tiny pinch to balance sweetness
  • 1 can (20 oz) crushed pineapple well-drained; or pineapple tidbits for more texture
  • 1 can (15 oz) mandarin oranges well-drained
  • 1 1/2 cups mini marshmallows plain or pastel
  • 1 cup sweetened shredded coconut lightly toasted if desired
  • 1/2-1 cup red grapes halved, optional
  • 1/2 cup maraschino cherries chopped, well-drained and patted dry, plus extra whole cherries for garnish
  • 1/2 cup pecans or walnuts chopped, optional; pecans for classic southern flavor

Instructions
 

  • In a large mixing bowl, whisk together the sour cream, Greek yogurt, vanilla extract, and 2 tablespoons of powdered sugar until smooth. Taste and add up to 1 more tablespoon of powdered sugar if you prefer a sweeter salad.
    1 cup sour cream, 1 cup Greek yogurt, 1 teaspoon vanilla extract, 2-3 tablespoons powdered sugar
  • Sprinkle in a tiny pinch of fine sea salt and whisk again. The mixture should not taste salty—just balanced.
    1 pinch fine sea salt
  • Add the well-drained crushed pineapple and mandarin oranges to the creamy base. Gently fold with a spatula, trying not to break up the orange segments.
    1 can (20 oz) crushed pineapple, 1 can (15 oz) mandarin oranges
  • Add the mini marshmallows and shredded coconut. Fold gently until everything is evenly coated and the mixture looks soft and fluffy.
    1 1/2 cups mini marshmallows, 1 cup sweetened shredded coconut
  • Fold in the halved grapes, chopped maraschino cherries, and chopped nuts, if using. Make sure the cherries are very well-drained and patted dry to prevent excess color bleeding.
    1/2-1 cup red grapes, 1/2 cup maraschino cherries, 1/2 cup pecans or walnuts
  • Cover the bowl tightly with plastic wrap or transfer the salad to a lidded container. Chill in the refrigerator for at least 2 hours, and up to 24 hours, to allow the marshmallows to soften and the flavors to meld.
  • Just before serving, give the salad a gentle stir. If it seems a bit loose, stir in a small handful of extra mini marshmallows or a spoonful of Greek yogurt and let it sit for 10 minutes in the fridge. Garnish with whole cherries, extra coconut, or chopped nuts.
  • Serve the ambrosia salad well-chilled in a glass bowl, trifle dish, or individual cups. Keep refrigerated and do not leave out at room temperature for more than 2 hours (1 hour if it’s very warm).

Notes

Yield: about 8–10 servings as a side or 6–8 as a dessert. Chill for at least 2–4 hours for best texture. Drain canned fruit very well to avoid a watery salad—let it sit in a colander and gently press with a spoon. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze. For variations, you can use all Greek yogurt for a lighter version, whipped topping instead of yogurt/sour cream for a sweeter, fluffier salad, omit coconut, or make it dairy-free with non-dairy yogurt or coconut whipped cream.

Nutrition

Calories: 300kcal
Keyword Ambrosia Salad, Gluten-Free, Holiday Salad, Marshmallow Fruit Salad, No Bake Dessert, Potluck Recipe
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