Elevated Ambrosia Salad (Printer-Friendly)

A refreshing blend of mandarin, pecans, marshmallows, and bourbon cream chilled for a sophisticated touch.

# What You 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

# Steps:

01 - In a large mixing bowl, gently mix the mandarin oranges, pineapple tidbits if using, toasted pecans, and shredded coconut until well incorporated.
02 - In a separate chilled bowl, beat the heavy whipping cream with powdered sugar, bourbon, and vanilla extract until soft peaks form.
03 - Fold the whipped cream mixture gently into the fruit and nut blend until evenly coated.
04 - Fold in the mini marshmallows carefully to combine without deflating the mixture.
05 - Cover and refrigerate for at least one hour to allow flavors to meld and the mixture to chill thoroughly.
06 - Serve cold, optionally garnished with extra toasted pecans or a sprinkle of shredded coconut.

# Expert Suggestions:

01 -
  • It looks elegant enough to impress, but actually takes less time than you'd think.
  • The bourbon adds a sophisticated edge that makes people pause and ask what you did differently.
  • You can make it hours ahead, so it's the perfect solution when you're already drowning in other dishes.
  • Toasted pecans give you that textural contrast that keeps every spoonful interesting.
02 -
  • Warm ingredients will make your whipped cream collapse, so everything needs to stay cold from start to finish—chill your bowl and beaters if possible.
  • Bourbon doesn't cook out in this recipe, so taste as you go; one tablespoon might be perfect for your palate, but two could be transformative.
  • Don't add the marshmallows until the very end, or they'll break down into the cream and turn everything gummy.
03 -
  • Make it the night before and chill overnight—flavors meld beautifully, and you'll have one less thing to think about on the day you're serving it.
  • If your marshmallows start breaking down in the cream, you can always toast them gently over a gas flame first to seal them and make them sturdier.
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