Mango and Cream Fruit Salad with Condensed Milk Dressing
A sweet Filipino-style fruit salad combining ripe mangoes and pineapple in a luscious condensed milk and cream dressing. This Filipino-inspired recipe, ready in about 15 minutes, layers ripe mango, diced, canned pineapple chunks, drained, 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 250 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.
Ingredients
- 2 medium ripe mango, diced
- 1 cup canned pineapple chunks, drained
- 1/2 cup sweetened condensed milk
- 1/2 cup all-purpose cream
- 1/2 cup mini marshmallows
- 1/2 cup cheddar cheese, cubed
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 2 diced ripe mangoes and 1 cup drained canned pineapple chunks.
- Step 2: Add 1/2 cup sweetened condensed milk and 1/2 cup all-purpose cream to the fruit. Stir gently until the fruit is evenly coated with the creamy dressing.
- Step 3: Fold in 1/2 cup mini marshmallows and 1/2 cup cubed cheddar cheese for a mix of sweet and savory flavors.
- Step 4: Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld and the salad to become refreshingly cool.
Frequently asked questions
How long does Mango and Cream Fruit Salad with Condensed Milk Dressing 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 Cream Fruit Salad with Condensed Milk Dressing?
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 Cream Fruit Salad with Condensed Milk Dressing?
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 Cream Fruit Salad with Condensed Milk Dressing 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 Mango and Cream Fruit Salad with Condensed Milk Dressing?
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.
