Mixed Fruit and Macapuno Filipino Salad

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 refreshing and creamy Filipino fruit salad combining tropical fruits, sweetened cream, and tender macapuno strands. This Filipino-inspired recipe, ready in about 15 minutes, layers macapuno (coconut sport) strings, pineapple chunks, drained, ripe mango, diced 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

1 cup macapuno (coconut sport) strings
1 cup pineapple chunks, drained
1 cup ripe mango, diced
1 cup seedless green grapes, halved
1/2 cup sweetened condensed milk
1/2 cup all-purpose cream
1/4 cup evaporated milk
1/2 cup mini marshmallows
1/2 cup cheese cubes (optional)

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Instructions

Step 1: In a large mixing bowl, combine 1 cup macapuno strings, 1 cup drained pineapple chunks, 1 cup diced ripe mango, and 1 cup halved seedless green grapes.
Step 2: In a separate bowl, whisk together 1/2 cup sweetened condensed milk, 1/2 cup all-purpose cream, and 1/4 cup evaporated milk until smooth and creamy.
Step 3: Pour the milk mixture over the fruit and gently fold in 1/2 cup mini marshmallows and 1/2 cup cheese cubes if using, mixing carefully to avoid breaking the fruit.
Step 4: Cover and chill the fruit salad in the refrigerator for at least 1 hour before serving to allow flavors to meld and the salad to become cold and refreshing.