Save to Pinterest My aunt brought this to a holiday dinner years ago, and I watched it disappear faster than any other dessert on the table. What struck me wasn't just how good it tasted, but how effortless she made it seem—a few simple ingredients transformed into something that felt almost luxurious. When she mentioned the bourbon, I thought she was joking, but that whisper of flavor beneath the sweetness changed everything. I've made it dozens of times since, and it's become my go-to when I want something that looks like I spent hours in the kitchen but actually took twenty minutes.
I made this for a dinner party once where I'd somehow overcommitted on the main dish, and this salad turned out to be my secret weapon. While I was frantically finishing other things, it sat in the fridge becoming more flavorful, and guests kept going back for more. That's when I realized ambrosia salad isn't the throwback nobody talks about anymore—it's actually timeless, especially when you take it seriously.
Ingredients
- Mandarin orange segments: Use canned if fresh ones feel pricey, but if you find good ones, the flavor is noticeably brighter and less watery than juice-packed versions.
- Pineapple tidbits: Optional, but they add tartness that balances the sweetness beautifully—I learned this by accident when someone brought both to a potluck.
- Toasted pecans: This step matters more than you'd think; raw pecans fade into the background, but toasted ones become the real star and add a subtle depth that ties everything together.
- Sweetened shredded coconut: Toast this lightly in the same skillet as the pecans if you want even more dimension, though it's not necessary.
- Heavy whipping cream: Cold bowl, cold beaters, and patience make the difference between fluffy and separated—don't rush this part.
- Powdered sugar: It dissolves faster than granulated, which matters when you're beating cream.
- Bourbon: Start with one tablespoon and taste before adding more; it should be a whisper, not a shout, and different brands vary in sweetness.
- Pure vanilla extract: Real vanilla makes a quiet but noticeable difference here, especially since there aren't many other flavorings to hide behind.
- Mini marshmallows: Add these last so they don't deflate everything when you're folding, and use the mini ones because they stay more tender than large ones.
Instructions
- Set up your fruit base:
- In a large bowl, gently toss the mandarin oranges, pineapple if you're using it, toasted pecans, and coconut—use your hands if you have to, but be gentle so the fruit doesn't break apart. This is also where you want to taste a piece of everything to make sure the flavors feel balanced to you.
- Whip the cream just right:
- Get your bowl and beaters cold first, then pour in the heavy cream with the powdered sugar, bourbon, and vanilla extract. Beat on medium-high until you see soft peaks form—they should curl gently when you lift the beaters, not stand straight up. Stop too early and it's loose; go too far and you're making butter, which honestly isn't the worst mistake but isn't the goal here.
- Fold everything together with care:
- Pour the whipped cream over the fruit mixture and use a spatula to fold gently from the bottom up, rotating the bowl as you go. You want to keep as much airiness as possible, so don't stir aggressively; this should take maybe twenty folds.
- Add the marshmallows last:
- Scatter the mini marshmallows over the top and fold them in with just a few more gentle strokes. They'll soften as the salad sits, which is exactly what you want.
- Chill and let flavors meld:
- Cover it and refrigerate for at least an hour, which sounds like it takes forever but actually gives the marshmallows time to get tender and all the flavors to settle into harmony. You can make this up to four hours ahead without it falling apart.
- Finish with flair:
- Just before serving, top with extra toasted pecans or a light sprinkle of coconut to make it look intentional and thoughtful. Serve it cold, straight from the fridge.
Save to Pinterest There's something about ambrosia salad that brings people together in a strange way. I've watched relatives I barely talk to bond over how good it is, and I've had friends text me for the recipe after one dinner. It's comfort food dressed up just enough to feel special, which is maybe the whole point.
Why Bourbon Changes Everything
The first time I made this without bourbon, it tasted fine—sweet, fruity, a little boring. When I added even just a tablespoon, something shifted. The sweetness became more rounded, and the bourbon carried the flavors deeper, making you actually think about what you're eating instead of just eating it. It doesn't taste boozy, and you shouldn't taste distinct bourbon; you're just tasting a salad that suddenly has more personality. That's when I understood why my aunt made it the way she did.
Make It Your Own
Some people add maraschino cherries for color, which works if you like that bright tartness, though I find them a little too aggressive. Others use fresh whipped cream instead of the kind from a can, which is obviously better but also means you're committing to making this fresh. I've experimented with different nuts—walnuts work if pecans aren't available—and even swapped in a splash of rum or a hint of almond extract when I felt like changing things up. The bones of the recipe stay the same, but there's room to make it feel like yours.
Timing and Storage
The beauty of ambrosia salad is that it actually gets better as it sits, which means you can make it hours ahead without stress. The marshmallows soften, the flavors meld, and by the time you serve it, it tastes more cohesive than it did right after assembling. If you have leftovers—which you might not—it keeps for two or three days in the fridge, though the marshmallows will gradually lose their texture.
- If making ahead, wait to add the marshmallows until a couple hours before serving so they don't get too soft.
- For a non-alcoholic version, simply leave out the bourbon and add an extra half-teaspoon of vanilla extract instead.
- This recipe doubles easily if you're feeding more people, and the proportions stay balanced.
Save to Pinterest This salad has earned a permanent spot on my holiday table because it does something most desserts don't: it makes people happy without making you feel like you've been cooking all day. That's a gift worth giving, and that's why I keep making it.
Common Recipe Questions
- → How do I toast pecans for better flavor?
Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned.
- → Can I substitute bourbon for a non-alcoholic option?
Yes, you can omit bourbon or replace it with orange juice or vanilla extract to keep the flavor but avoid alcohol.
- → Should canned mandarin oranges be drained before use?
Yes, drain canned mandarin orange segments to prevent extra liquid from thinning the mixture.
- → How long should the salad be chilled before serving?
Chill the mixture in the refrigerator for at least one hour to allow flavors to blend and firm up.
- → What can I add for extra color and sweetness?
Adding maraschino cherries provides vibrant color and a sweet contrast if desired.
- → Are there any common allergens in this dish?
This dish contains tree nuts (pecans), dairy (whipping cream), and possibly gluten (check marshmallow labels).