Save to Pinterest My aunt brought this to a holiday potluck a few years ago, and I watched people actually linger over it—not the obligatory "oh, that's nice" moment, but genuine delight. I'd grown up with the traditional ambrosia salad, that nostalgic marshmallow-and-coconut thing that always showed up in the same bowl, but her version stopped me mid-bite. It was the bourbon-spiked whipped cream that did it, whisper-soft against the bright citrus and crunch of toasted pecans, suddenly making this retro dessert feel intentional and grown-up.
The first time I made this for a small dinner, I almost skipped the chilling step—seemed unnecessary since everything was already cold. I served it after maybe 15 minutes, and while it tasted fine, something felt scattered about it, like the flavors hadn't bothered to introduce themselves. When I chilled a batch properly the next day, everything clicked into place. The whipped cream set just enough to hold the fruit without turning rubbery, and the marshmallows stayed pillowy instead of melting into the filling. That taught me that even the simple recipes demand respect for their timing.
Ingredients
- Mandarin orange segments (2 cups): Use canned if you're being practical, but fresh ones if you want brightness that actually jumps at you—the juice matters too, so don't over-drain them.
- Pineapple tidbits (1 cup, optional): This adds a tangy undertone that keeps the salad from leaning too sweet, worth including if you have it on hand.
- Toasted pecans (3/4 cup, coarsely chopped): Toast these yourself in a dry skillet for a few minutes; the difference between that and pre-toasted ones is subtle but real, almost nutty versus flat.
- Sweetened shredded coconut (1/2 cup): Gets a little muted in texture once folded in, so it contributes richness more than crunch, which is exactly what you want.
- Heavy whipping cream (1 cup): Must be cold or it won't cooperate; pull it from the fridge right before using.
- Powdered sugar (2 tablespoons): Dissolves instantly into whipped cream without the grittiness that granulated sugar leaves behind.
- Bourbon (1–2 tablespoons): Start with 1 tablespoon and taste; bourbon adds warmth and complexity without making it taste boozy if you're measured about it.
- Pure vanilla extract (1 teaspoon): The "pure" matters; imitation tastes thin here.
- Mini marshmallows (2 cups): These hold their shape better than large ones when folded; they're the difference between texture and mush.
Instructions
- Combine the fruit and nuts:
- In a large bowl, toss together your mandarin oranges, pineapple tidbits if using, toasted pecans, and coconut—don't crush anything, just let them mingle. This is where you taste and adjust if the fruit feels too wet.
- Whip the cream:
- In a separate chilled bowl (this matters more than you'd think), beat the heavy cream, powdered sugar, bourbon, and vanilla until soft peaks form—when you lift the whisk, the cream should curl back on itself instead of standing straight up. It takes about 2–3 minutes with an electric mixer, longer by hand.
- Fold together gently:
- Pour the whipped cream into the fruit mixture and fold it in with a spatula, using a down-and-fold motion that turns the bowl as you go, until everything is evenly coated without deflating the cream.
- Add the marshmallows:
- Fold in the mini marshmallows last, which keeps them from getting buried and crushing, so they stay distinct little clouds of texture.
- Chill thoroughly:
- Cover and refrigerate for at least an hour—this is when the flavors actually settle and the whole thing becomes cohesive instead of just mixed together.
- Serve cold:
- Scoop straight from the chilled bowl and garnish with extra pecans or coconut if you want it to look intentional, though it doesn't need it.
Save to Pinterest There's a moment right after you pull this out of the fridge, when the smell of toasted pecans and bourbon-tinged cream rises up, that makes you realize your aunt was onto something. This dish exists in that beautiful space where comfort food gets a whisper of sophistication—nobody has to choose between what feels familiar and what tastes grown-up.
The Bourbon Question
The bourbon isn't there to announce itself; it's a background note that deepens everything else without making anyone feel like they're eating something "alcoholic." If you're serving this to people who don't want alcohol, substitute it with an extra half-teaspoon of vanilla or a tablespoon of fresh orange juice instead. The recipe doesn't fall apart—it just becomes a different version of good, one that's equally valid and just as satisfying.
Building the Chill
That hour in the refrigerator feels like downtime, but it's actually crucial work: the whipped cream sets to the exact texture you want, the marshmallows stop softening further, and all the fruit flavors find their way into the cream instead of staying separate. If you're serving this later and need to prepare early, it actually gets better the next day, when everything has known each other long enough to feel cohesive.
Making It Yours
This is one of those recipes that actually improves when you listen to what you have on hand instead of treating it like a strict formula. Fresh mandarin oranges cost more and require peeling, but they taste brighter; canned ones are reliable and drain faster—pick your own timing. The pineapple is listed as optional because it genuinely is, though I never skip it. Some people add maraschino cherries for a pop of color, and while I'm usually a minimalist, I understand the instinct.
- Toast your pecans the night before if you're busy the morning of—they keep their crunch and save you a step.
- If you use fresh citrus, save a little zest to dust over the top before serving for brightness that canned can't quite match.
- Make extra whipped cream if you're serving a crowd; there's always someone who wants a little more on top.
Save to Pinterest This dessert is proof that sometimes the best version of something old is just a slight tilt toward elegance—not a reinvention, just an invitation to taste it again like you're experiencing it for the first time. Make it once, and people will ask for it again.
Common Recipe Questions
- → Can I omit bourbon or use an alternative?
Yes, bourbon can be omitted or substituted with orange juice or extra vanilla extract for a non-alcoholic version without losing flavor depth.
- → How do I toast pecans for enhanced flavor?
Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned.
- → What is the best way to ensure fluffy whipped cream?
Chill the mixing bowl and beat the heavy cream with powdered sugar, bourbon, and vanilla until soft peaks form for a light texture.
- → Can fresh mandarin oranges be used instead of canned?
Absolutely, fresh mandarin oranges provide a brighter, fresher flavor and can be used in place of canned segments.
- → How long should the salad chill before serving?
Chill the mixture for at least one hour to let flavors meld and achieve a refreshing, cohesive taste.