Total Time:
2 hr 30 min
30 min
2 hr

6 servings

  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 4 ounces sour cream
  • 6 ounces homemade mini marshmallows, approximately 3 cups
  • 1 cup clementine orange segments, approximately 6 clementines
  • 1 cup chopped fresh pineapple
  • 1 cup freshly grated coconut
  • 1 cup toasted, chopped pecans
  • 1/2 cup drained maraschino cherries

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

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4.8 42
This is a great holiday dessert/salad. I used grapes instead of cherries and blanched almonds instead of pecans. Yumm. item not reviewed by moderator and published
My sister made this for Easter and it was outstanding! ....all according to the recipe except for the homemade marshmallows and she omitted the pecans. Great recipe, Alton! item not reviewed by moderator and published
I used nothing but fresh fruit except for the cherries, of course. Bought the fresh coconut from Whole Foods so I wouldn't have to deal with that whole process. Only thing I didn't make from scratch was the homemade marshmallows. This was fantastic! NO leftovers. I was transported back to the 1960s! item not reviewed by moderator and published
I have to admit Ambrosia is one of my favorite things to eat. It's delightfully retro and such a burst of all kinds of flavors in every single bite. But don't fool yourself -- this is a very labor intensive dessert to make if you go scratch. It will take you at least 1 1/2 to 2 hours to prepare everything (the coconut was a real pain) and you have to make the marshmellows the night before. It is however better than the "prepared" version with store bought coconut etc...but everything here requires a lot of preparation -- even the sugar syrup for the marshmellows...mine boiled over and made a total mess out of my stovetop and floor! But for really special occasions, I would go with the scratch version. Other times, go with the store bought -- in my opinion, it's justifiably almost as good. item not reviewed by moderator and published
I add a granny smith apple to mine , about a cup, makes it much better I think item not reviewed by moderator and published
Some kinda delicious. I admit I *was* planning to use the coconut in the bag, not to mention store-bought marshmallows and canned mandarin oranges and pineapples. But the video made me feel guilty, and I did the entire thing fresh, cracking my own coconut and everything. Now I am thinking the pre-shredded coconut is the reason I've never liked ambrosia. This stuff is fantastic. The marshmallows really make it -- they melt in your mouth. I actually was not crazy about the pecans in there. The whole thing is a big, time-consuming production, for sure. I made it for my son's Percy Jackson-themed birthday party and was glad I put in the effort. It's finally ambrosia worth eating. item not reviewed by moderator and published
This is the best ambrosia I've ever had. If you, like me, thought that making marshmallows was "overboard"- let me leave you with these thoughts. 1 The marshmallows are easy to make. They take time to boil and whip and dry. But none of that is hard. 2 The homemade marshmallows, besides just being a superior flavor, "melt" into the salad in a way that no store bought version can do. THAT makes all the difference in the flavor of this salad. Whereas most ambrosia salads taste like fruit with very cloyingly sweet pops of marshmallows, this version tastes like fruit with this lovely frothy dressing- which is really the dressing mixing with the marshmallows. 3 Alton's marshmallow recipe makes more than you need for this salad, so either plan to make this salad multiple times or use the extra marshmallows for snacking and impressing your friends. Overall, this is one of Alton's best recipes item not reviewed by moderator and published
The recipe was pretty simple--I doubled it for Easter dinner, and everyone loved it. The only draw back was it took me over 40 minutes to get the cream to get thick enough. I almost gave up on it. item not reviewed by moderator and published
I made this today to go with Easter dinner and it came out wonderful! I am usually not a fan of ambrosia but this salad was so much better than the ones I've had before. I was in a hurry, so I used store bought marshmallows and coconut and canned mandarin oranges and pineapple. I made sure to drain the oranges and pineapple well and I also added fresh strawberries and seedless red grapes, quartered. I think you can add whatever fruit you like to this recipe. I used candied pecans which I already had on hand. Perfect recipe! Thank you, Alton! item not reviewed by moderator and published
I made this recipe today and it turned out great thanks Alton, you're the best. item not reviewed by moderator and published
Can you point me to the recipe for the homemade marshmallows? I can't seem to find it. item not reviewed by moderator and published
Just above the picture of the recipe it lists the episode that this was featured. Click your mouse on "Puff the Magic Mallow" and it will take you to the link. item not reviewed by moderator and published

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