Elevated Ambrosia Salad Classic (Printable)

Mandarin oranges, toasted pecans, marshmallows, and bourbon-infused whipped cream create a refined dessert.

# What You'll Need:

→ Fruit & Nuts

01 - 2 cups mandarin orange segments, drained if canned
02 - 1 cup pineapple tidbits, drained (optional)
03 - 3/4 cup toasted pecans, coarsely chopped
04 - 1/2 cup sweetened shredded coconut

→ Cream & Flavoring

05 - 1 cup heavy whipping cream
06 - 2 tablespoons powdered sugar
07 - 1 to 2 tablespoons bourbon, to taste
08 - 1 teaspoon pure vanilla extract

→ Marshmallows

09 - 2 cups mini marshmallows

# How-To Steps:

01 - In a large mixing bowl, gently mix mandarin oranges, pineapple tidbits if used, toasted pecans, and shredded coconut.
02 - In a chilled medium bowl, beat heavy cream with powdered sugar, bourbon, and vanilla extract until soft peaks form.
03 - Carefully fold the whipped cream into the fruit and nuts until evenly incorporated.
04 - Gently fold in mini marshmallows until well combined.
05 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
06 - Serve chilled, optionally garnished with extra toasted pecans or shredded coconut.

# Expert Tips:

01 -
  • It tastes indulgent but comes together in under 20 minutes, which means you can make it the morning of a dinner and look like you've done something impressive.
  • The bourbon adds a whisper of sophistication without tasting boozy—just a warmth that makes people pause and ask what you did differently.
  • No baking required, which means you can make this in summer without heating up the kitchen, or anytime you want something that feels special but doesn't demand real effort.
02 -
  • The marshmallows will start to dissolve if they sit in the cream too long, so add them as late as possible—even just before serving if you're being precious about it.
  • Draining your canned fruit thoroughly is non-negotiable because that liquid will dilute the cream and turn your salad watery within hours.
  • Cold equipment matters more than you'd think—a cold bowl and cold beaters help the cream whip faster and hold its shape longer.
03 -
  • Toast your pecans the night before and store them in an airtight container so the oil doesn't go rancid, and you'll have one less thing to do on the day you're serving.
  • If you're making this for a crowd and need to multiply the recipe, do it in batches of this size rather than doubling everything at once—it's easier to control the fold and keep the texture right.
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