Mango and Coconut Filipino Fruit Salad
A refreshing Filipino dessert salad combining sweet ripe mangoes, cream, coconut, and fruit cocktail for a tropical treat. This filipino-inspired desserts ready in about 15 minutes layers large, peeled and diced ripe mangoes, drained fruit cocktail, sweetened condensed milk 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 280 calories and feeds 4, 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.
Ingredients
- 2 large, peeled and diced ripe mangoes
- 1 cup, drained fruit cocktail
- 1/2 cup sweetened condensed milk
- 1 cup all-purpose cream
- 1/2 cup shredded young coconut
- 1/2 cup mini marshmallows
- 1 tbsp (optional) sugar
- 1 cup, crushed ice cubes
Instructions
- Step 1: In a large mixing bowl, combine 2 large peeled and diced ripe mangoes with 1 cup drained fruit cocktail and 1/2 cup shredded young coconut. Gently mix to combine.
- Step 2: Add 1/2 cup sweetened condensed milk and 1 cup all-purpose cream to the fruit mixture. Stir gently until all ingredients are evenly coated in the creamy dressing.
- Step 3: Fold in 1/2 cup mini marshmallows and, if desired, 1 tablespoon sugar to enhance sweetness. Mix until marshmallows are evenly distributed.
- Step 4: Chill the fruit salad in the refrigerator for at least 1 hour before serving.
- Step 5: Serve the salad over 1 cup crushed ice cubes for a cool, refreshing finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango and Coconut Filipino Fruit Salad 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 Mango and Coconut Filipino Fruit Salad?
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 Mango and Coconut Filipino Fruit Salad?
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 Mango and Coconut Filipino Fruit Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mango and Coconut Filipino Fruit Salad?
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.
