Recipe by EAGLE BRAND®
"This delightful fruit salad can be made any time of year. Its tropical flavors of pineapple, orange, and coconut are accentuated with a marshmallow and sour cream dressing."
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1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
1 (20 ounce) can
pineapple chunks, drained
1 (11 ounce) can
mandarin orange slices, drained (reserve several for garnish, if desired)
1 1/2 cups
white miniature marshmallows
1 (3.5 ounce) can
maraschino cherry halves, well drained
I'm glad I read other reviews before making this recipe. There is a lot of liquid so be prepared to add a whole lot more fruit. I added green grapes in addition to the oranges and pineapple and used a little cocoanut and just the zest of one lime plus the lime juice. The lime made the taste distinctive. I would definitely make this recipe again.
The ambrosia that i make does not call for the condensed milk as that would make it too sweet, i think ambrosia should always be a nice light dessert, i always put in almost a whole bag of marshmellows that way its not too soupy and i let it set a few hours before i serve it, it always turns out perfect every time.
I had to use 2 cans of pineapple and 2 cans of oranges for the amount of liquid. My family loved the flavor. I will definitely make this again.
I made this delicious dessert on Easter Sunday, and it received rave reviews!!! Everyone loved it!! The perfect blending of the sweetened condensed milk and yogurt made it not too sweet. I omitted the lime, because I thought it might make it a bit too tart for my taste. I didn't add the nuts either because I'm not a lover of nuts. I did add one sliced banana one hour prior to serving.
This dish certainly has my approval!!!
This is an excellent recipe! I received many compliments on it. It's the lime juice that makes it different. Try it!!!
Lovely flavor, but be prepared to add more ingredients! I used low-fat condensed milk, non-fat yogurt, and followed the recipe in terms of the lime juice and zest. When I added the fruit, marshmallows, and coconut, however, there just seemed like too much liquid still (even taking into account the fact that the marshmallows would eventually soak some of that up while the salad chilled overnight). So I added another can of pineapple, which luckily just happened to be in my kitchen. Had I had another can of mandarin oranges, I'd have added that as well. I wound up putting 1 1/2 cups of marshmallows in, and about the same amount of flaked, sweetened coconut. I also had some unsweetened coconut from Whole Foods, which is much drier than the sweetened stuff you find in the "baking" aisle at the regular grocery store; so I dumped a little of that in, to soak up some extra liquid while not adding any extra sweetness. I'm glad I did. After chilling and setting, the salad is quite nice! Of course, with all the extra ingredients, it serves way more people now, but it tastes so yummy, you don't have to worry about having leftovers lying around. Great idea for summer potlucks or picnics.
I made quite a few little changes to this recipe. I omitted the sweetened condensed milk, replacing it with 2 tablespoons of honey. I reduced the lime juice to 1 tablespoon and added lime zest. That made plenty of dressing for 2 cans of pineapple, one large can of mandarin oranges, and the remaining ingredients. Very good and not too sweet.
For personal preference I left out the coconut and pecans. I wanted a very colorful salad to take to a potluck, so I made this one and added fresh kiwi, grapes and strawberries. Some thought the dressing was a little too strong on the lime, but I loved it. Thanks, just what I needed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 105
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