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Square side shot of a glass bowl of mandarin orange salad.
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5 from 1 vote

Mandarin Orange Salad

A creamy mandarin orange jello salad is an old-fashioned dessert or simple side dish with just a few minutes of prep!
Course Dessert, Salad, Side, Side Dish
Cuisine American
Keyword mandarin orange jello salad, mandarin orange salad, mandarin orange salad recipe, salad with mandarin oranges
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 206kcal
Author Blair Lonergan

Equipment

  • large mixing bowl

Ingredients

  • 1 cup plain Greek yogurt or sour cream
  • 1 (3 ounce) small box orange gelatin mix
  • 1 (15 ounce) can mandarin oranges, well drained
  • 1 cup mini marshmallows
  • ½ cup chopped pecans
  • 1 (8 ounce) tub frozen whipped topping, thawed (such as Cool Whip)

Instructions

  • In a large bowl, whisk together the Greek yogurt and gelatin mix.
  • Gently stir in the oranges, marshmallows, and pecans.
  • Fold in the whipped topping just until combined.
    Process shot showing how to make mandarin orange salad.
  • Cover and refrigerate for at least 1 hour or up to 24 hours. Stir gently just before serving.
    Square side shot of the best mandarin orange salad recipe on a wooden table.

Notes

  • Set aside a few orange slices and some extra marshmallows to garnish the salad just before serving.
  • For the fluffiest texture: Thaw Cool Whip in the refrigerator (4 to 5 hours or overnight), not on the counter. This helps it stay light and airy.
  • Fold, don't stir. Use gentle folding motions when adding the Cool Whip to keep the salad fluffy. Stirring will deflate it.
  • Drain the oranges well. Excess liquid will make the salad watery. A quick pat with a paper towel helps.
  • Some versions of mandarin orange salad include maraschino cherries. If you’d like to do this, I recommend patting them dry first.
  • Make it ahead: This salad can be made up to 24 hours in advance. It needs at least 1 hour to chill and set before serving. 
  • Storage: Leftovers keep in an airtight container in the fridge for 2 to 3 days. Texture is best within the first 24 hours.
  • Do not freeze. The marshmallows and whipped topping don't freeze well and will become watery when thawed.

Nutrition

Serving: 1/8 of the recipe | Calories: 206kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 87mg | Potassium: 165mg | Fiber: 1g | Sugar: 25g | Vitamin A: 723IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 0.4mg