If you grew up in the South or ever had a mom who loved showing up to church potlucks with a big pastel bowl in hand, chances are you’ve tasted Ambrosia—this dreamy little marshmallow salad. My mom made it every Easter, Thanksgiving, and more than a few random Sundays just because. It’s sweet, creamy, fruity, and comes together in about five minutes. It’s not fancy, but it’s everything.

Why You’ll Love This Recipe

It’s ridiculously easy—no cooking, no baking, just mixing. It’s the perfect combination of textures: juicy fruit, fluffy marshmallows, creamy whipped topping, and crunchy coconut. It’s nostalgic and comforting and somehow always the first thing gone at any gathering. Whether you serve it as a dessert or a side dish (yes, we do that), it brings pure joy.

Ingredients

You only need a handful of ingredients to make this classic (you’ll find the full list with measurements below):

Mini marshmallows
Canned mandarin oranges
Crushed pineapple
Sweetened shredded coconut
Sour cream
Whipped topping
Maraschino cherries (optional but highly encouraged)

Drain the Fruit

Start by draining your canned fruits well—especially the pineapple and mandarin oranges. You want them juicy, but not soupy, or the salad won’t hold together as nicely.

Combine Everything in a Big Bowl

Grab your biggest mixing bowl and gently fold together the marshmallows, fruit, coconut, sour cream, and whipped topping. Take your time folding so the fruit doesn’t break apart too much.

Chill Before Serving

Cover the bowl and let it chill in the fridge for at least an hour, or even overnight. This gives everything time to meld and lets the marshmallows soften just right.

Top with Cherries (Optional)

Right before serving, dot the top with bright red maraschino cherries. Totally optional, but they add that classic old-school touch that makes it feel extra special.

Expert Tips and Tricks

Be sure to drain your fruit really well—excess liquid can water down the salad
If you’re making this ahead of time, wait to add the cherries until just before serving so they don’t bleed color
Want a tangier bite? Add a splash of pineapple juice or use plain Greek yogurt instead of sour cream
This salad gets better as it sits, so don’t hesitate to make it a day ahead

Recipe Variations and Possible Substitutions

Use Greek yogurt instead of sour cream for a lighter version
Swap out crushed pineapple for pineapple tidbits if you want a chunkier texture
Add chopped pecans or walnuts for a little crunch
Throw in some halved green grapes or sliced bananas for extra fruitiness
Make it pink by stirring in a little maraschino cherry juice

Serving and Pairing Suggestions

Ambrosia works beautifully on a holiday table next to ham, turkey, or roast chicken—it’s that sweet contrast that everyone secretly loves. Or serve it as a light, fruity dessert after a big meal. It also fits right in at BBQs, baby showers, and brunches. You can scoop it into individual bowls or spoon it right from the mixing bowl with a big serving spoon. No rules here.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. It doesn’t freeze well—the whipped topping and fruit don’t hold up. Stir it gently before serving again, especially if it’s been sitting for a day or two.

FAQs

Is ambrosia a dessert or a side dish?
Honestly, it can be both! Some folks serve it alongside the meal, while others treat it like a sweet finish.

Can I use fresh fruit instead of canned?
You can, but the texture and flavor will be different. Just make sure to chop everything evenly and remove excess moisture.

What’s the difference between ambrosia and fruit salad?
Ambrosia is richer and creamier thanks to the whipped topping and sour cream—more like a dessert salad.

Can I make it ahead of time?
Absolutely. In fact, it’s better after chilling for a few hours or overnight.

Conclusion

There’s something about Ambrosia that just feels like a hug in a bowl. It’s sweet, nostalgic, and a total crowd-pleaser—especially when it’s made with love the way moms always did. It’s not trying to be trendy or gourmet, but it always shows up and shines. Whether you’re bringing it to a holiday meal or just craving a little throwback treat, this marshmallow salad is pure, fluffy comfort.

The Sweet, Fluffy Marshmallow Salad My Mom Always Made (a.k.a. Ambrosia)

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This nostalgic marshmallow salad—known as Ambrosia—is a creamy, dreamy blend of whipped topping, sweet fruit, mini marshmallows, and coconut. A staple at potlucks and holidays, it’s incredibly easy to make, takes just minutes to prepare, and tastes like a hug in a bowl.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: None
Total Time: 1 hour 10 minutes (including chilling time)
Yield: 10–12 servings 1x
Category: Dessert, Side Dish
Method: No-Bake
Cuisine: American, Southern
Diet: Vegetarian

Ingredients

Scale

1 cup mini marshmallows
1 (15 oz) can mandarin oranges, drained
1 (8 oz) can crushed pineapple, drained
1 cup sweetened shredded coconut
1/2 cup sour cream
1 cup whipped topping (like Cool Whip)
1/2 cup maraschino cherries, halved (optional)

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Instructions

Thoroughly drain the canned mandarin oranges and crushed pineapple.
In a large mixing bowl, gently fold together the marshmallows, drained fruits, coconut, sour cream, and whipped topping.
Once well combined, cover and refrigerate for at least 1 hour (or overnight) to let flavors meld and marshmallows soften.
Right before serving, top with maraschino cherries if using.
Serve chilled with a big spoon or in individual bowls.