Creamy Filipino Fruit Salad with Condensed Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A chilled dessert combining tropical fruits and sweetened cream for a refreshing finish to any meal. This filipino-inspired desserts ready in about 15 minutes layers drained canned pineapple tidbits, drained canned fruit cocktail, medium, diced ripe mango into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Filipino cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup drained canned pineapple tidbits, 1 cup drained canned fruit cocktail, and 1 diced medium ripe mango. Stir gently to mix.
  2. Step 2: Add 1/2 cup sweetened condensed milk, 1/2 cup all-purpose cream, 1/3 cup evaporated milk, and 1 tbsp sugar (if desired). Fold in 1/2 cup mini marshmallows and 1/4 cup shredded cheddar cheese until evenly incorporated.
  3. Step 3: Chill the fruit salad in the refrigerator for at least 1 hour to allow flavors to meld. Before serving, fold in 1 cup crushed ice for a refreshing texture and serve cold.

Equipment for this recipe

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Frequently asked questions

How long does Creamy Filipino Fruit Salad with Condensed Milk take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Creamy Filipino Fruit Salad with Condensed Milk?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Creamy Filipino Fruit Salad with Condensed Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Filipino Fruit Salad with Condensed Milk for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Filipino Fruit Salad with Condensed Milk?

Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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