Elevated Ambrosia Salad (Print Version)

Mandarin oranges, toasted pecans, marshmallows, and bourbon-infused cream come together in a refreshing chilled dish.

# Components:

→ 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

# Directions:

01 - In a large mixing bowl, gently combine the mandarin orange segments, pineapple tidbits (if using), toasted pecans, and shredded coconut.
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 gently into the fruit and nut mixture until evenly coated.
04 - Add the mini marshmallows and fold again to combine.
05 - Cover and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
06 - Serve cold, garnished with extra pecans or a sprinkle of coconut if desired.

# Expert Advice:

01 -
  • It takes less than half an hour to throw together, but tastes like you put in real effort.
  • The bourbon adds a warm, grown up edge that makes this more than just a marshmallow salad.
  • You can make it ahead and let it chill, which means one less thing to worry about before guests arrive.
02 -
  • Make sure your mixing bowl and cream are truly cold before you start whipping, or the cream won't hold its peaks and you'll be left with a runny mess.
  • Don't skip toasting the pecans, it's a small step that makes a huge difference in flavor and keeps them from tasting flat.
  • If you add the marshmallows too early, they'll start to dissolve into the cream, so fold them in last and right before chilling.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, it makes a world of difference in how quickly and firmly it whips.
  • Taste the whipped cream before folding it in and adjust the bourbon or sugar to your liking, since preferences vary and you want it just right.
  • Use a rubber spatula to fold gently from the bottom up, preserving as much air in the cream as possible for that cloud like texture.
Return