Sweetened Mango and Coconut Fruit Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Filipino dessert featuring ripe mango chunks, sweetened condensed milk, and shredded young coconut, served chilled for a tropical treat. This Filipino-inspired recipe, ready in about 15 minutes, layers ripe mango, peeled and diced, shredded young coconut, 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 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.

Prep: 15 min Serves 4 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 cups diced ripe mango and 1 cup shredded young coconut. Add 1/2 cup sweetened condensed milk, 1/2 cup evaporated milk, 1/4 cup all-purpose cream, and 2 tablespoons sugar. Stir gently until well blended.
  2. Step 2: Fold in 1/2 cup mini marshmallows, mixing lightly to distribute evenly.
  3. Step 3: Chill the fruit salad in the refrigerator for at least 1 hour. Serve over 1 cup crushed ice for a cool, creamy tropical dessert.

Frequently asked questions

How long does Sweetened Mango and Coconut 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 Sweetened Mango and Coconut 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 Sweetened Mango and Coconut 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 Sweetened Mango and Coconut 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 Sweetened Mango and Coconut 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.

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