Tangy Ambrosia Salad Recipe (Mandarin, Pineapple, Coconut)
This tangy ambrosia salad recipe mixes mandarin orange segments, crushed pineapple, coconut, and mini marshmallows with a creamy base of sour cream and lemon yogurt. You simply drain the fruit, fold everything together, and chill it so the flavors settle. It’s a quick, no-cook sweet salad that’s easy to portion for a crowd.
Ingredients
Ingredients
Step-by-Step Method
Drain the fruit
Place the mandarin segments and crushed pineapple in a strainer and drain well. This keeps the salad from turning watery.
Make the creamy base
In a bowl, whisk the sour cream and lemon yogurt until smooth. If using lemon zest, stir it in now.
Fold everything together
Add the drained fruit, shredded coconut, and mini marshmallows. Gently fold until evenly coated.
Chill
Cover and refrigerate for at least 30 minutes so the flavors can blend and the texture sets up slightly.
Serve cold
Spoon into a serving bowl or individual cups. If you’d like, top with a little extra coconut right before serving.