Save I discovered this version of Ambrosia at a dinner party where someone brought it in a vintage glass bowl, and I was struck by how the candied fruits caught the light. What started as curiosity about the bourbon whisper in the whipped cream turned into a mission to master it myself, especially after a friend mentioned she'd never had anything quite like it. That night, I realized this wasn't just the Ambrosia my grandmother made—it was grown up, elegant, and somehow still felt like coming home. The balance between the toasted warmth of pecans and the cool sweetness of marshmallows became an obsession. Now, whenever I make it, I'm transported back to that moment of tasting something familiar yet entirely new.
The first time I made this for my book club, I was nervous about the bourbon—would it be too much, or would anyone even taste it? One woman took a bite, paused, and asked what made it taste like a fancy hotel, and I couldn't help but smile. That's when I understood this recipe wasn't just about ingredients; it was about creating a moment where people slow down and actually taste what's in front of them.
Ingredients
- Mandarin orange segments: Canned works beautifully, but if you can find fresh ones in winter, the juice clings to your fingers and tastes brighter—it's worth seeking them out.
- Pineapple tidbits: Optional, but they add a subtle tartness that keeps the salad from feeling too one-note sweet.
- Toasted pecans: Toast them yourself in a dry skillet for three to four minutes until fragrant—this is the move that elevates everything, adding a caramelized depth no pre-toasted nut can match.
- Sweetened shredded coconut: It softens slightly as it sits, absorbing the citrus and cream, becoming almost chewy.
- Heavy whipping cream: Cold bowl, cold beaters, cold everything—this is where patience pays off.
- Powdered sugar: Sifted into cold cream, it dissolves instantly without any grainy texture.
- Bourbon: Start with one tablespoon and taste; you're building flavor, not a cocktail.
- Pure vanilla extract: The real stuff rounds out the bourbon's edges beautifully.
- Mini marshmallows: They stay fluffy longer than regular ones and fold in without shredding the fruit.
Instructions
- Gather and prep your fruit:
- Drain the mandarin oranges and pineapple well—any excess liquid will water down your cream. Chop the toasted pecans into coarse pieces; you want them to crunch, not disappear into the mixture.
- Combine the dry elements:
- In a large bowl, gently toss together the oranges, pineapple, pecans, and coconut. This is where you're being a friend, not a chef—gentle hands, no crushing.
- Whip the cream:
- With a cold bowl and cold beaters, beat the heavy cream until it starts to thicken, then add the powdered sugar, bourbon, and vanilla. Stop at soft peaks; over-beating turns it grainy, and you want that cloud-like texture.
- Fold it all together:
- This is the most important moment—fold the whipped cream into the fruit mixture using a spatula, turning the bowl as you go, being careful not to deflate all that air you just whipped in. The whole thing should look fluffy and luminous.
- Add the marshmallows:
- Fold them in last so they stay whole and float throughout. If you add them too early, the weight of the fruit will compress them.
- Chill and serve:
- Cover and refrigerate for at least an hour so the flavors meld and everything gets properly cold. Serve straight from the fridge with extra pecans or coconut sprinkled on top if you're feeling generous.
Save There's something beautiful about a dessert that brings people together without any pretense, and this salad does exactly that. It sits pretty on the table, tastes like celebration, and somehow makes everyone feel like you've put real thought into their happiness.
Why Bourbon Transforms This Salad
The bourbon isn't meant to announce itself; it's meant to deepen the sweetness and add a subtle warmth that makes you pause mid-bite and wonder what you're tasting. It's the difference between a dessert you eat and one you actually experience. The vanilla and bourbon together create this almost creamy flavor in the whipped cream that lifts everything around it.
Timing and Texture Matter More Than You'd Think
I learned the hard way that making this too far in advance lets the marshmallows absorb moisture and get dense, while making it right before serving means the flavors don't have time to talk to each other. The sweet spot is somewhere around two to four hours before your guests arrive. Also, that hour of chilling isn't just about temperature—it's about giving the citrus juice time to soften the marshmallows just slightly, creating this unexpected texture that's neither fully fluffy nor mushy, but something in between that's honestly magical.
How to Make It Your Own
This recipe is a skeleton that invites you to add your own style. Some people swear by fresh cranberries stirred in for tartness and color, others toast the coconut first to deepen its flavor, and I've seen someone add a tiny pinch of cardamom to the cream that completely changed the mood. The beauty is that the structure holds strong enough to handle your experiments.
- For a non-alcoholic version, swap the bourbon for a tablespoon of orange juice concentrate or a teaspoon more vanilla extract for warmth without the alcohol.
- Fresh mandarin oranges are stunning if you can find them in season, though you'll lose that syrupy sweetness canned ones carry.
- Almonds or walnuts work beautifully if pecans aren't your thing, just make sure to toast them yourself.
Save This is the kind of dessert that sits on your table looking like a gift, and tastes like someone really cared. Serve it cold, watch people taste it, and know that you've brought a little elegance and warmth to the table.
Recipe FAQs
- → Can I substitute bourbon with a non-alcoholic ingredient?
Yes, you can replace bourbon with orange juice or extra vanilla extract to keep the flavor balanced without alcohol.
- → What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant and lightly browned.
- → How long should the salad chill before serving?
Chill the salad for at least one hour in the refrigerator to allow flavors to meld and the whipped cream to set.
- → Can fresh mandarin oranges be used instead of canned?
Absolutely, fresh mandarins offer a brighter, more vibrant flavor and are encouraged if available.
- → Are mini marshmallows necessary in this salad?
Mini marshmallows add soft sweetness and texture that complements the creamy and nutty elements, enhancing the overall mouthfeel.