Save The first time I made ambrosia salad for a dinner party, I thought it was just a retro throwback—until my friend Sarah mentioned how her grandmother used to bring it to every potluck in the '70s. That memory stuck with me, and I became obsessed with reimagining it into something that felt both nostalgic and grown-up. A splash of bourbon in the whipped cream changed everything, transforming it from a nostalgic side dish into something elegant enough for a holiday dessert table. Now when I make it, I think about those old-school gatherings but with a quiet sophistication that makes people pause and ask for the recipe.
I made this at a Christmas gathering last year, and what struck me most was watching people who swore they didn't like ambrosia come back for seconds. My uncle, who's pretty no-nonsense about food, actually complimented the pecans and the subtle bourbon note—high praise from him. It was one of those quiet moments where I realized that a recipe you respect and care about shows in how people respond to it.
Ingredients
- Mandarin orange segments (2 cups): Canned and drained works perfectly, but if you can find fresh ones in winter, they bring a brighter acidity that cuts through the richness beautifully.
- Pineapple tidbits (1 cup): Completely optional, but I've learned they add a subtle tartness that prevents the dish from feeling one-note sweet.
- Toasted pecans (3/4 cup): This is where you don't skimp—toasting them yourself for just a few minutes makes them taste exponentially better than raw ones, and the nutty aroma while they toast is worth the extra step.
- Sweetened shredded coconut (1/2 cup): The texture matters here; it stays distinct rather than melting into the cream if you don't overmix.
- Heavy whipping cream (1 cup): Keep it cold before beating, and don't skip the chilling bowl—cold equipment makes a real difference.
- Powdered sugar (2 tablespoons): Just enough sweetness to balance the tart fruit without making it cloying.
- Bourbon (1–2 tablespoons): Start with 1 tablespoon if you're uncertain, then adjust to taste; the flavor rounds out and becomes less sharp as it chills.
- Pure vanilla extract (1 teaspoon): Don't use imitation here—it adds a warmth that ties everything together.
- Mini marshmallows (2 cups): Add them last and fold gently so they stay whole and fluffy rather than dissolving into the cream.
Instructions
- Combine the fruit and nuts:
- In a large bowl, gently mix the mandarin oranges, pineapple, toasted pecans, and coconut—think of it as setting the stage, letting all these flavors sit together before the cream joins them. A soft hand here keeps the fruit intact instead of bruised.
- Whip the cream to soft peaks:
- In a separate, chilled bowl, beat the cold heavy cream with powdered sugar, bourbon, and vanilla until it reaches soft peaks—it should hold a shape but still look pillowy and light. Stop before it gets stiff; you want it to fold easily into the fruit without becoming dense.
- Fold everything together:
- This is the meditative part—add the whipped cream to the fruit mixture and gently fold it in with a spatula, turning the bowl as you go, until everything is evenly coated but not overmixed. The motion should feel unhurried.
- Finish with marshmallows:
- Fold in the mini marshmallows last so they stay intact and scattered throughout rather than deflated and clumpy. A gentle hand is essential here.
- Chill and meld:
- Cover the bowl and refrigerate for at least an hour—this pause lets the bourbon flavor settle into the background and all the textures find their harmony. You can make it a day ahead if needed.
Save There's something deeply satisfying about a dish that looks so simple but tastes thoughtfully composed. When someone eats this and their face softens a little at that unexpected bourbon note, you know you've made something that matters—not because it's complicated, but because you cared about each element.
Toasting the Pecans Makes All the Difference
I used to buy pre-toasted pecans until I realized raw ones cost the same and taste so much better when you toast them yourself. It takes about four minutes in a dry skillet over medium heat—just enough time to walk away and come back to an amazing aroma. The moment you hear them start to crackle slightly, you know they're perfect; pull them off the heat right then because they continue cooking from residual warmth.
Making It Non-Alcoholic Without Losing Anything
If bourbon isn't your thing, fresh orange juice or even a tablespoon of orange zest mixed into the whipped cream gives you that same sophisticated edge. I've also tried a hint of almond extract, which sounds odd but plays beautifully with the coconut and pecans. The key is that you're adding depth and complexity to balance the sweetness, so whatever you choose should taste intentional rather than like a substitution.
Why This Dessert Works for Almost Any Occasion
Ambrosia feels at home on a holiday table because it's both nostalgic and elevated—it won't compete with heavier desserts, but it's substantial enough to feel like a real conclusion to the meal. The cold, creamy texture is also welcome after a big dinner, and you can make it completely ahead of time, which means you're not stressed in the kitchen while your guests arrive. This is the kind of dish that lets you be present instead of hidden away prepping.
- You can garnish it with extra toasted pecans or a light sprinkle of coconut just before serving for visual interest.
- A tiny pinch of cinnamon over the top adds warmth without changing the flavor profile.
- Serve it in a clear glass bowl so people can see all those beautiful layers and textures.
Save This recipe proves that you don't need to be complicated to be memorable. Sometimes the best dishes are the ones where you respect tradition but trust yourself to make it your own.
Kitchen Guide
- → Can I omit bourbon in this dish?
Yes, you can omit bourbon or replace it with orange juice or extra vanilla extract for a non-alcoholic version without compromising the flavor balance.
- → What’s 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 to enhance their flavor.
- → Can fresh mandarin oranges be used instead of canned?
Absolutely, fresh mandarin oranges provide a brighter, more vibrant flavor and reduce excess moisture in the dish.
- → How long should the mixture chill before serving?
Chill the mixture for at least one hour to allow the flavors to meld and the texture to set properly.
- → Are marshmallows gluten-free in this preparation?
Check specific marshmallow packaging as some brands may contain gluten; always verify allergen information to ensure suitability.