Hawaiian Ambrosia Salad Recipe (Mandarin, Pineapple & Marshmallows)
This Hawaiian Ambrosia salad recipe comes together by gently mixing mandarin oranges, pineapple chunks, maraschino cherries, and mini marshmallows with sour cream, then letting it chill. For how to make it, drain the fruit well, fold everything together, and refrigerate so the flavors settle and the texture turns creamy.
Ingredients
Ingredients
Step-by-Step Method
Drain the fruit
Place the mandarin oranges, pineapple chunks, and maraschino cherries in a colander. Let them drain for about 5 minutes so the salad doesn’t get watery.
Combine gently
In a large bowl, whisk the sour cream briefly to loosen it up. Add the drained fruit and mini marshmallows, then fold with a spatula until evenly coated.
Chill
Cover the bowl and refrigerate for at least 24 hours. This resting time softens the marshmallows slightly and helps the flavors blend.
Serve cold
Give it one gentle stir right before serving. Keep it chilled; if it’s sitting out, set the bowl over ice to stay cold.