Tangy Ambrosia Salad Recipe (Mandarin, Pineapple, Coconut)

Place the mandarin segments and crushed pineapple in a strainer and drain well. This keeps the salad from turning watery.

In a bowl, whisk the sour cream and lemon yogurt until smooth. If using lemon zest, stir it in now.

Add the drained fruit, shredded coconut, and mini marshmallows. Gently fold until evenly coated.

Cover and refrigerate for at least 30 minutes so the flavors can blend and the texture sets up slightly.

Spoon into a serving bowl or individual cups. If you’d like, top with a little extra coconut right before serving.