Mango and Cream Fruit Salad with Condensed Milk Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 15 min Serves 6 Filipino cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 diced ripe mangoes and 1 cup drained canned pineapple chunks.
  2. 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.
  3. Step 3: Fold in 1/2 cup mini marshmallows and 1/2 cup cubed cheddar cheese for a mix of sweet and savory flavors.
  4. 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.

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