Embrace the taste of summer with this best-ever Mango Banana Marshmallow Salad that’s creamy, sweet, and oh-so-refreshing. Perfect for potlucks and cookouts, this easy side dish or dessert requires simple prep. It is guaranteed to be a hit with its tropical flavors and luscious combination of mango, banana, and marshmallows.
This delicious fruit salad only has two types of fruit, making it an easy recipe you can make last-minute for a special occasion (like holiday dinners). It’s perfect in both the summer months and at a holiday meal. Anytime is a good time to enjoy a creamy fruit salad.
It’s perfectly sweet without being too rich. All the ingredients in this easy dessert salad are perfectly balanced, giving you a fluffy fruit salad that is so good you’ll savor every bite! After you make it once, you’ll want to make this easy fruit salad for church potlucks, BBQs, birthday parties, or as a different and fun way to eat fresh fruit.
Why You’ll Love Mango Banana Marshmallow Salad
- Simple no-bake recipe
- Ready in 40 minutes
- Easy to make ahead
- Works as both a side dish or dessert
- A great addition to both Christmas dinner and as a summer salad
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Vanilla pudding mix: This makes it deliciously creamy and saves you from adding more vanilla extract.
- Milk: Any type of milk will work in this no-bake dessert salad.
- Cool Whip: Use pre-made whipped topping to save yourself time.
- Mangoes: Use fresh mangoes for the best results.
- Bananas: Slice fresh bananas for this fruit salad recipe.
- Mini marshmallows: Use as many miniature marshmallows as you like.
- Toasted sweet coconut flakes: This is the best thing to add on top because it gives the salad a fun, crispy texture, and nutty notes.
How to Make Mango Banana Marshmallow Salad
- Step One: Whisk together the vanilla pudding mix and cold milk until smooth and no lumps remain.
- Step Two: Stir the Cool Whip into the pudding mixture until incorporated.
- Step Three: Add half of the diced mango to a food processor or blender and puree until smooth.
- Step Four: Mix the mango puree into the pudding mix.
- Step Five: Stir in the remaining diced mangoes, sliced bananas, marshmallows, and coconut shreds until combined.
- Step Six: Chill the fruit salad in the refrigerator for at least 30 minutes before serving. Enjoy!
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- Large bowl – Use a large enough bowl to hold all the simple ingredients.
- Food processor – A food processor or blender will work, but you’ll need to puree half the mangoes.
- Spatula – Use a rubber spatula or wooden spoon to mix all the ingredients in this creamy salad together.
- Plastic wrap – When you store the tropical marshmallow fruit salad, cover it with plastic wrap or a lid.
What to Serve with Mango Banana Marshmallow Salad
This sweet fruit salad recipe is perfect for serving any time of year. Here are some of my favorite sides and main dishes that taste delicious with the sweet marshmallow salad.
- Banana Streusel Muffins
- Blueberry Cobbler
- Berry Cheesecake Trifle
- Creamy Grape Salad
- Strawberry Agua Fresca
Variations and Substitutions
- Top with maraschino cherries
- Use your favorite fresh berries. This fluff recipe will taste delicious with strawberries or blueberries.
- Add more citrus. Mix in mandarin oranges and pineapple tidbits.
- Make it tangier. Add a spoonful of sour cream or Greek yogurt.
- Make it thicker. Mix in four ounces of softened cream cheese.
Since it is made with creamy Cool Whip, you need to store it covered in an airtight container in the refrigerator. It will stay fresh for up to three days.
Mango Banana Marshmallow Salad Tips and Tricks
- If you don’t have a blender or a food processor, you can use a couple of jars of mango baby food.
- Adjust the amount of marshmallows to suit your tastes. If you don’t like how sweet they make the salad, use fewer of them.
- Chill the salad in the refrigerator for at least 30 minutes before serving it. This will give it time to set.
Tips For Selecting Ripe Mangoes
The best way to select a ripe mango is to pick it up and feel it. If it’s ripe, it will give slightly under gentle pressure. If it is as firm as a rock or stone, it’s not ripe enough yet.
You can also tell if it is ripe by looking at the color. Ripe mangoes have bold and vibrant colors. If it is too dark, it isn’t ripe enough to use.
Can I Use Canned Mangoes
Fresh will taste better, but you can use canned mangoes in a pinch. Just make sure to drain and rinse them off thoroughly. Any extra juice from the canned mangoes could water down the salad.
Can I Use Frozen Mangoes
It’s always best to use fresh mangoes, but frozen ones also work well in this recipe. Let them thaw completely, and then pat any excess moisture from them before pureeing them and adding them to the fluff salad.
How To Prevent Bananas From Turning Brown in the Salad
The best way to prevent bananas from turning brown is to spritz them with some lemon juice. This might not be necessary if you cover them with enough whipped cream topping to prevent the bananas from getting air on them.
Is the Salad Typically Served Chilled Or At Room Temperature
This salad tastes best if you serve it chilled. Do not let it set out at room temperature for long because it’s made with whipped topping.
Is It A Dessert Or Side Dish
This is the perfect side dish and a family favorite dessert! It can be both. It adds a touch of sweetness to your plate when you eat it on the side with your dinner. It’s also sweet enough to enjoy as a dessert at the end of the meal.
No, this is not an ambrosia salad. Ambrosia salad has pineapple chunks, mandarin oranges, and mini marshmallows.
I do not recommend using a fruit cocktail in this salad. It will add too much moisture and won’t be nearly as fluffy.
Also known as pistachio delight, Watergate salad is made from pistachio pudding, canned or fresh pineapple, whipped topping, crushed pecans, and marshmallows. While they both have whipped cream and marshmallows, they are not the same recipe.
This recipe makes eight servings.
Want more dessert salads to serve at family gatherings? Here are some of my favorites:
- Fruit Cocktail Dessert
- Rainbow Fruit Salad
- Tropical Fruit Salad
- Cherry Salad
- Strawberry Pretzel Salad
- Berry Cheesecake Fluff
- Strawberry Cheesecake Fluff
- Lemon Blueberry Fluff
- Banana Pudding Fluff
Mango Banana Marshmallow Salad
- 1 package instant vanilla pudding mix 3.4oz package
- 2 cups cold milk
- 1 container Cool Whip 8oz container, thawed
- 2 mangoes peeled, pitted, and diced
- 2 bananas sliced
- 2 ½ cups mini marshmallows
- 1 cup toasted sweetened coconut flakes
- Whisk together the vanilla pudding mix and cold milk until smooth and no lumps remain.
- Fold in the Cool Whip until incorporated.
- Add half of the diced mango to a food processor or blender and puree until smooth.
- Mix the mango puree into the pudding mix.
- Stir in the remaining diced mangoes, sliced bananas, marshmallows, and coconut until combined.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.