Save to Pinterest There's something about ambrosia salad that stops a conversation mid-sentence. A friend brought a version to a dinner party last winter, and I watched people's faces light up when they tasted the bourbon-infused cream against the bright citrus. I realized then that this dessert sits in this perfect territory between retro comfort and unexpected sophistication, and I became obsessed with making my own. Now whenever I need something that feels both familiar and special, this is what I reach for.
I made this for my sister's book club, and someone asked for the recipe before dessert was even finished. That's when I knew it had crossed from "nice to have" to "please teach me." The way the whipped cream catches the mandarin juice, how the pecans stay crispy even after chilling—these small details are what make people ask for seconds.
Ingredients
- Mandarin orange segments: Canned works beautifully, but fresh ones add a brightness that lingers longer on your palate.
- Pineapple tidbits: Optional, but they echo the citrus and add a gentle tropical note.
- Toasted pecans: Toast them yourself—even three minutes in a dry skillet transforms them from background player to star ingredient.
- Sweetened shredded coconut: A small amount goes far; it anchors the whole thing with texture.
- Heavy whipping cream: The foundation of everything elegant here—make sure it's cold.
- Powdered sugar: Dissolves cleanly into cream without any gritty texture.
- Bourbon: A tablespoon is subtle; two tablespoons is when people start asking questions. Go by what feels right to you.
- Vanilla extract: Rounds out the bourbon without competing.
- Mini marshmallows: They soften just enough during chilling to feel like clouds in your mouth.
Instructions
- Start with the cold base:
- Pull a mixing bowl from the fridge and let it sit while you prep everything else. Cold cream whips faster and holds better. If you're using an electric mixer, even better.
- Combine your fruit and nuts:
- Toss the mandarin oranges, pineapple if using, pecans, and coconut together in a large bowl. The fruit should be well-drained so excess juice doesn't water down the final result.
- Whip the cream:
- In your chilled bowl, beat the heavy cream, powdered sugar, bourbon, and vanilla until you see soft peaks—the cream should look billowing and light, not dense. This takes about two minutes if you're using an electric mixer.
- Marry the components:
- Fold the whipped cream into the fruit mixture with a spatula, turning the bowl as you go. The motion should be gentle, almost meditative—you're trying to keep the cream airy, not deflate it with aggressive stirring.
- Add the marshmallows:
- Fold them in last, moving slowly so they stay whole. They'll soften slightly as the salad chills, creating little pockets of sweetness.
- Chill and rest:
- Cover and refrigerate for at least an hour. This time lets the flavors find each other and the marshmallows soften to their perfect texture.
Save to Pinterest My daughter asked why ambrosia tastes like a celebration, and I didn't have a good answer until I realized it's because every ingredient here is meant to delight. The texture contrast, the way cold marshmallows soften into clouds, the citrus cutting through the richness—it's designed to make people smile.
The Bourbon Question
I used to think bourbon in dessert meant it had to taste boozy, but this recipe proved me wrong. A tablespoon or two creates this sophisticated undertone that makes people pause and wonder what they're tasting. It's not about getting drunk—it's about adding a layer of intrigue. Some folks skip it entirely, and the salad is still lovely. Others go up to two tablespoons. Find your comfort zone.
When to Use Fresh vs. Canned
Fresh mandarin oranges are brighter and juicier, but they require more careful draining. Canned segments are reliably drained and sweeter, which actually works in this recipe's favor since you're not adding extra sugar to the fruit. The choice comes down to whether you want peak brightness or consistent texture. Both work beautifully.
Making It Your Own
This is a recipe that welcomes your fingerprints. I've seen versions with maraschino cherries for color, or with candied ginger for a surprising bite. The bourbon can swap for orange juice, or vanilla extract can do the heavy lifting alone. The foundation is strong enough that your additions will only make it better.
- Add a handful of candied ginger if you like unexpected warmth.
- Use fresh orange juice instead of bourbon for a bright, alcohol-free version.
- Throw in some toasted almond slivers for another layer of crunch.
Save to Pinterest This salad has become my answer to the question "what do I bring?" It travels well, tastes better after sitting, and somehow makes any table feel a little more festive. That's the real magic here.
Questions & Answers
- → How can I make this without alcohol?
Simply omit the bourbon or replace it with orange juice or vanilla extract to maintain flavor without alcohol.
- → What is the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned.
- → Can fresh mandarin oranges be used instead of canned?
Yes, fresh mandarin segments provide a brighter, fresher flavor and can be used as a delightful alternative.
- → How long should the mixture chill before serving?
Chill for at least one hour to allow the flavors to meld and the dessert to chill properly.
- → Are there common allergens in this dish?
This dish contains tree nuts (pecans), dairy (whipping cream), and possibly gluten (depending on marshmallows), so check labels carefully.