This is the ambrosia everyone remembers from potlucks and holiday tables — sweet, fluffy, and a little nostalgic. It’s one of those recipes that reads like a hug: fruit, marshmallows, coconut, nuts, and a creamy whipped base. It comes together quickly if you do a little prep first, and it holds up well for gatherings.

I like to think of this salad as texture therapy. You get the pop of mandarin segments, the chew of shredded coconut, the pillowy marshmallows, and the crunch of chopped nuts all in one spoonful. It’s forgiving, too: small timing mistakes rarely ruin it, and you can tweak components without losing the character of the dish.

Below you’ll find the exact ingredient notes and the step-by-step directions I use every time. Follow the draining step carefully — that one detail makes a big difference in texture and the salad’s final consistency.

Ingredient Rundown

3/4 cup heavy cream — The foundation of the whipped base; whips into stable peaks for structure and richness.
1/4 cup powdered sugar — Sweetens and stabilizes the whipped cream without graininess.
1/2 teaspoon vanilla extract — Adds aromatic depth and rounds the dairy flavors.
½ cup sour cream — Gives a slight tang and creaminess that balances the sweetness.
4 cups mini marshmallows — The signature fluffy bites; add sweetness and nostalgic texture.
1 ½ cups sweetened shredded coconut — Adds chew and tropical flavor; sweetened keeps the salad luscious.
1 can mandarin oranges — Bright, citrusy pieces; must be well-drained to avoid a watery salad.
1/2 cup nuts — Provides crunch; chop into small, bite-sized pieces for consistency.
3/4 cup maraschino cherries — Color, chew, and bursts of sweetness; drain well and halve if desired.
1 cup pineapple tidbits — Tropical sweetness and juicy texture; drain thoroughly before adding.

Marshmallow Fruit Salad (Ambrosia Salad) — Do This Next

Drain the canned fruit: pour the mandarin oranges, pineapple tidbits, and maraschino cherries into a colander and let drain for about 1 hour. After draining, gently pat the fruit dry with paper towels to remove excess liquid.
In a medium bowl, combine the 3/4 cup heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on high speed, whip until stiff peaks form.
Add the 1/2 cup sour cream to the whipped cream and gently fold or stir until the mixture is smooth and evenly combined.
In a large bowl, combine the 4 cups mini marshmallows and 1 1/2 cups sweetened shredded coconut.
Add the well-drained mandarin oranges, 1 cup pineapple tidbits, and 3/4 cup maraschino cherries to the marshmallow–coconut mixture.
Chop the 1/2 cup nuts into small, bite-sized pieces and add them to the bowl.
Pour the whipped cream and sour cream mixture over the fruit, marshmallows, coconut, and nuts. Gently fold everything together until all ingredients are evenly coated.
Cover the bowl and refrigerate the salad for at least 1 hour before serving.

Top Reasons to Make Marshmallow Fruit Salad (Ambrosia Salad)

It’s crowd-pleasing. People of all ages tend to love the sweet, creamy combination. This salad disappears fast at parties because it’s familiar and comforting.

It’s quick to assemble. Aside from the fruit draining step, everything else is simple: whip, fold, chill. Active hands-on time is minimal.

It travels well. If you need something for potluck duty, mix it in a covered bowl and it’s stable for short transport times. Just keep it chilled until serving.

It’s flexible. You can adjust the fruit mix, keep out nuts for a child-safe option, or increase marshmallows for an extra-sweet version. The structure holds up to small swaps.

It layers textures and flavors. Creamy whipped base, juicy fruit, chewy coconut, and crunchy nuts all coexist without one overwhelming the others.

It’s nostalgic. For many, this recipe connects to holidays or family gatherings, making it a small comfort food ritual.

Dairy-Free/Gluten-Free Swaps

Dairy-free: Use a dairy-free whipped topping or whip coconut cream (chilled solid part) with a touch of powdered sugar and vanilla. For the sour cream, sub with a dairy-free alternative like a cultured coconut or cashew-based sour cream. Keep in mind whipped coconut cream can be softer than heavy cream whipped to stiff peaks, so fold gently and chill well.

Gluten-free: Most of the ingredients here are naturally gluten-free. Double-check the mini marshmallows, shredded coconut, and maraschino cherries for any cross-contamination or added ingredients if you need a certified gluten-free product.

Nut-free: Omit the 1/2 cup nuts entirely or replace with toasted sunflower seeds if seeds are acceptable in the diet. Do not substitute with another nut unless the eater can have them.

Appliances & Accessories

Electric mixer — to whip the heavy cream to stiff peaks efficiently.
Medium and large mixing bowls — one for whipping; one for combining everything.
Colander — essential for draining the canned fruit thoroughly.
Measuring cups and spoons — for accurate proportions.
Rubber spatula — gentle folding without deflating the whipped cream.
Cutting board and knife — to chop the nuts and halve cherries if you prefer smaller pieces.
Paper towels — for patting drained fruit dry to remove excess liquid.
Cover or plastic wrap — to refrigerate without picking up fridge odors.

Easy-to-Miss Gotchas

Don’t skip the draining. Canned fruit brings a lot of syrup; if you don’t drain and pat it dry thoroughly, your salad turns watery and the whipped base can weep.

Don’t overwhip the cream before adding the sour cream. Over-whipped cream can become grainy or break when mixed with sour cream. Stop at stiff peaks, then fold in the sour cream gently.

Be careful folding. You want to keep air in the whipped cream for a light texture. Use gentle strokes and turn the bowl rather than vigorous stirring.

Mind the coconut sweetness. The recipe calls for sweetened shredded coconut. If you add other sweet elements or use extra marshmallows, it may become overly sweet—taste as you go.

Chop nuts small. Large nut chunks create uneven bites and can overwhelm the soft components. Small, consistent pieces distribute the crunch evenly.

Variations for Dietary Needs

Nut-free version: Omit the 1/2 cup nuts entirely. The salad still has crunch from coconut and marshmallows, and it’s safer for nut-allergic guests.

Lower-sugar approach: Reduce the 1/4 cup powdered sugar slightly, or use a powdered sugar substitute suitable for baking. You can also use unsweetened shredded coconut instead of sweetened if you want to shave sweetness there.

Vegan option: Replace the whipped cream with chilled coconut cream whipped with 1/4 cup powdered sugar and 1/2 teaspoon vanilla; use a vegan sour cream alternative and ensure marshmallows are labeled vegan. Keep canned fruits and coconut but verify any processed items for vegan labeling.

Holiday twist: Add a little citrus zest to the whipped mixture for brightness, or fold in pomegranate seeds for color and a tart pop—just account for extra juice and drain carefully.

Chef’s Notes

Timing: Start the draining step first. It’s passive time and gives you windows to chop nuts and prepare bowls. Draining for about an hour and then patting dry is key.

Texture: If you prefer a slightly firmer salad, chill it longer. The marshmallows will soak a bit of moisture and soften, but the whipped base sets up as it chills.

Serving: Serve straight from the bowl or spoon into a decorative dish. A sprinkle of extra coconut or a few halved cherries on top brightens the presentation.

Scaling: This recipe scales easily. If you double it for a large gathering, use a larger bowl and consider whipping cream in two batches for even peaks.

Refrigerate, Freeze, Reheat

Refrigerate: Covered and chilled, the salad keeps well for about 2–3 days. After that, the marshmallows and fruit will continue to soften and the texture changes. Keep it cold until serving.

Freeze: Not recommended. Freezing changes the texture of cream, marshmallows, and fruit, producing an undesirable watery or grainy result when thawed.

Reheat: This salad is not meant to be reheated. Serve cold or chilled only.

Troubleshooting Q&A

Q: My salad is watery. A: Most likely the canned fruit wasn’t drained or patted dry well enough. Drain fruit longer and pat with paper towels; consider gently pressing excess liquid out.

Q: The whipped cream collapsed after I added sour cream. A: Fold the sour cream in gently. If you add it too aggressively, the air in the whipped cream will deflate. Whip to stiff peaks but not beyond.

Q: The marshmallows softened too much overnight. A: Marshmallows will soak up moisture over time; serve within a day for best chew. If you want them firmer, add only half the marshmallows initially and fold in the rest right before serving.

Q: The salad tastes overly sweet. A: Consider reducing the powdered sugar slightly next time or switch to unsweetened shredded coconut. You can also increase the proportion of tangy sour cream by a small amount to balance sweetness.

Hungry for More?

If you enjoyed this ambrosia-style salad, try a fresh fruit salad with a citrus-honey dressing for a lighter option, or a creamy Waldorf-style salad for a nuttier, crisp take. These recipes keep the same approach: balance texture, control moisture, and serve chilled.

Make this the one you bring to your next gathering. It’s quick to make, easy to transport, and reliably enjoyed — and the draining step will be your little secret for a non-watery, perfectly textured result.

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Marshmallow Fruit Salad (Ambrosia Salad)

A classic ambrosia-style fruit salad made with whipped cream and sour cream, mini marshmallows, sweetened coconut, canned mandarin oranges and pineapple tidbits, maraschino cherries, and nuts.

Prep Time10

Cook Time10

Total Time1 10

Servings: 10 servings

Ingredients

3/4 cupheavy cream
1/4 cuppowdered sugar
1/2 teaspoonvanilla extract
1/2 cupsour cream
4 cupsmini marshmallows
1 1/2 cupssweetened shredded coconut
1 canmandarin oranges
1/2 cupnuts
3/4 cupmaraschino cherries
1 cuppineapple tidbits

Instructions

Drain the canned fruit: pour the mandarin oranges, pineapple tidbits, and maraschino cherries into a colander and let drain for about 1 hour. After draining, gently pat the fruit dry with paper towels to remove excess liquid.
In a medium bowl, combine the 3/4 cup heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on high speed, whip until stiff peaks form.
Add the 1/2 cup sour cream to the whipped cream and gently fold or stir until the mixture is smooth and evenly combined.
In a large bowl, combine the 4 cups mini marshmallows and 1 1/2 cups sweetened shredded coconut.
Add the well-drained mandarin oranges, 1 cup pineapple tidbits, and 3/4 cup maraschino cherries to the marshmallow–coconut mixture.
Chop the 1/2 cup nuts into small, bite-sized pieces and add them to the bowl.
Pour the whipped cream and sour cream mixture over the fruit, marshmallows, coconut, and nuts. Gently fold everything together until all ingredients are evenly coated.
Cover the bowl and refrigerate the salad for at least 1 hour before serving.