Elevated Ambrosia Salad (Printable version)

Mandarins, pecans, marshmallows with bourbon whipped cream create a sophisticated chilled dessert.

# Ingredient list:

→ 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

# Step-by-step guide:

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

# Expert tips:

01 -
  • It tastes like a dinner party memory—elegant without trying too hard.
  • Twenty minutes of prep means you can actually relax before guests arrive.
  • The bourbon is subtle enough that it surprises you, not announces itself.
02 -
  • Over-whipped cream becomes butter—stop when you see soft peaks and step back.
  • Drain your canned fruit thoroughly or you'll end up with a watery puddle instead of a fluffy salad.
03 -
  • Toast your pecans the day before if you're short on time, and they'll stay in peak condition.
  • Whip your cream just before folding so it stays pillowy and doesn't break down during chilling.
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