This Creamy Mango Fruit Salad is a truly delightful and refreshing way to enjoy fresh fruit! It features a colorful mix of apples, grapes, peaches, and strawberries tossed in a luscious, creamy dressing made from sweet mango pulp, condensed milk, and heavy cream. I absolutely love making this Creamy Mango Fruit Salad when I want a simple yet elegant dessert or a special side dish for brunch, especially as the weather gets warmer here in mid-April! It’s incredibly easy to assemble and always a hit with its tropical flair.
Why You’ll Love This Creamy Mango Fruit Salad
- Tropical Flavor: The mango pulp dressing provides a delicious and sweet tropical base.
- Creamy and Refreshing: A wonderful combination of fresh fruit and a smooth, creamy dressing.
- Easy to Make: Uses simple ingredients and requires no cooking, just chopping and mixing!
- Beautiful Presentation: The colorful mix of fruits makes this salad visually appealing.
- Versatile: Perfect as a light dessert, a brunch side dish, or a refreshing snack.
Ingredients for Creamy Mango Fruit Salad
Here’s what you’ll need to make this refreshing fruit salad. The full list with measurements is in the recipe card below.
Salad
- Apple, cut into small pieces (Fruit)
- Grapes (Fruit)
- Peach, cut into small pieces (Fruit)
- Strawberries, cut into quarters (Fruit)
Dressing
- Mango pulp (Fruit Puree)
- Condensed milk (Dairy/Sweetener)
- Heavy whipping cream (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination of fruits in this Creamy Mango Fruit Salad, but here are some delicious variations:
- Different Fruits: Add or substitute other fruits like kiwi, bananas (add just before serving), blueberries, raspberries, or melon.
- Add Coconut: Fold in some shredded sweetened coconut to the dressing or sprinkle toasted coconut on top for extra tropical vibes.
- Add Nuts: Sprinkle chopped pecans, walnuts, or macadamia nuts on top for a nice crunch.
- Citrus Zest: Mix a teaspoon of lime or orange zest into the dressing for extra brightness.
- Make it Lighter: Substitute Greek yogurt for some or all of the heavy cream and condensed milk for a tangier, lighter version (adjust sweetness as needed).
How to Make Creamy Mango Fruit Salad
Let me show you how incredibly simple it is to make this Creamy Mango Fruit Salad:
Make Dressing and Chill
- In a small mixing bowl, I mix the mango pulp, heavy whipping cream, and condensed milk together until smooth.
- I chill this creamy mango dressing in the refrigerator while I prepare the fruit. Chilling helps the flavors meld and keeps the salad refreshing.
Prep Fruit
- I wash and prepare all the fruits: cut the apple into small pieces, halve the grapes, cut the peach into small pieces, and quarter the strawberries.
- I place all the prepared fruit into a large mixing bowl.
Combine and Serve
- I add the chilled mango cream dressing mixture to the bowl with the fruit.
- I mix gently until all the fruit is well combined and evenly coated with the dressing.
- Serve chilled
Tips and Tricks for the BEST Fruit Salad
Here are my secrets for making this Creamy Mango Fruit Salad truly exceptional:
- Use Ripe Fruit: Choose fresh, ripe, and flavorful fruits for the best taste and texture.
- Cut Fruit Uniformly: Cut the fruits into similar bite-sized pieces for easier eating and a more appealing look.
- Chill the Dressing: Chilling the mango dressing before adding it to the fruit helps keep the salad cool and refreshing.
- Gently Fold: Mix the dressing and fruit gently to avoid mashing the softer fruits like strawberries.
- Serve Chilled: This fruit salad is definitely best served cold!
How to Serve
This Creamy Mango Fruit Salad is perfect served:
- As a Dessert: A light and refreshing dessert after a meal.
- For Brunch: A beautiful and delicious addition to a brunch spread.
- At Potlucks and Parties: An easy and crowd-pleasing dish to share.
- As a Snack: A satisfying and fruity snack.
Serve chilled in dessert glasses or a large serving bowl.
Make Ahead and Storage
You can prepare the mango dressing and chop the firmer fruits (like apples and grapes) ahead of time. Store them separately in the refrigerator. Combine everything, including softer fruits like strawberries and peaches, closer to serving time (within a few hours) for the best texture. Store leftover Creamy Mango Fruit Salad in an airtight container in the refrigerator for up to 2 days. Note that the fruit may soften slightly over time.
FAQs about Creamy Mango Fruit Salad
- Can I use canned or frozen fruit?
- Fresh fruit is highly recommended for the best texture and flavor. If using canned fruit (like pineapple or peaches), drain it very well. If using frozen fruit (like strawberries), thaw it completely and drain any excess liquid thoroughly before adding.
- What kind of mango pulp should I use?
- You can use canned mango pulp (often found in international aisles or Asian markets – look for unsweetened if possible) or make your own by blending ripe mangoes until smooth.
- Can I make this dairy-free?
- Yes! Substitute the heavy whipping cream with whipped coconut cream (the thick part from a chilled can of full-fat coconut milk) and use a dairy-free condensed milk alternative (like sweetened condensed coconut milk).
Enjoy this refreshing, creamy, and easy-to-make Creamy Mango Fruit Salad! It’s a perfect taste of the tropics.
Print
Creamy Mango Fruit Salad
- Prep Time: 15 minutes
- Chill Time: 30minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Dessert, Salad, Side Dish
- Cuisine: American
Description
This Creamy Mango Fruit Salad is a refreshing and easy dessert or side dish. A variety of fresh fruits like apples, grapes, peaches, and strawberries are tossed in a luscious dressing made with mango pulp, heavy cream, and sweetened condensed milk.
Ingredients
For the Fruit Salad:
- 1 ripe apple, cored and cut into small pieces
- 1 1/2 cups grapes (red or green, or a mix), halved if large
- 1 ripe peach, pitted and cut into small pieces
- 2 cups fresh strawberries, hulled and quartered
For the Creamy Mango Dressing:
- 1 cup mango pulp (canned or fresh – see notes)
- 2 Tablespoons sweetened condensed milk
- 1/3 cup heavy whipping cream
Instructions
- Make the Mango Dressing: In a small mixing bowl, whisk together the mango pulp, sweetened condensed milk, and heavy whipping cream until smooth and well combined.
- Chill the Dressing: Cover the bowl and chill the dressing in the refrigerator for at least 30 minutes (or until ready to assemble the salad).
- Prepare the Fruit: While the dressing is chilling, wash, prepare, and cut the apple, grapes, peach, and strawberries as directed in the ingredient list.
- Combine Fruit: In a large mixing bowl, combine the prepared apple, grapes, peaches, and strawberries.
- Add Dressing and Mix: Pour the chilled mango cream dressing over the combined fruit. Gently fold everything together until the fruit is evenly coated with the dressing.
- Serve: Serve the fruit salad chilled in individual dessert glasses or a large serving bowl.
Notes
- Fruit Variations: Feel free to substitute or add other fruits you enjoy, such as kiwi, banana (add just before serving to prevent browning), blueberries, or melon.
- Mango Pulp: You can use canned mango pulp (often found in international aisles) or make your own by blending ripe fresh mango chunks until smooth.
- Sweetness: The sweetness comes from the mango pulp and condensed milk. Adjust the amount of condensed milk slightly if needed, depending on the sweetness of your mango pulp.
- Chilling: Chilling the dressing before adding it to the fruit helps keep the salad cool and refreshing.
- Storage: Store leftover fruit salad in an airtight container in the refrigerator for up to 2 days. The fruit may soften slightly over time.