Creamy Orange Dressed Mango Nectarine Summer Fruit Salad
Salads, Snacks, Sweet Recipes, Vintage Meets Modern Recipes

Orange Cream Dressed Mango Nectarine Summer Fruit Salad


Prepare to embark on a taste adventure that will transform your fruit salad into a creamy, citrus-infused delight. Imagine a bowl filled with juicy mango fruit and fresh summer nectarines, ready to be elevated by a luxurious, orange-infused dressing.

Today, we invite you to experience the tasty combination of sweet mangoes, ripe nectarines, and a velvety, creamy dressing that will take your fruit salad to new levels of indulgence.

When dressing your fruit salad, why settle for ordinary when you can have extraordinary? Picture a luscious, creamy dressing infused with the zesty essence of oranges. The creamy texture glides over the assortment of fruits with each spoonful, coating them in a delightful symphony of flavors. The natural sweetness of mangoes and apricots harmonizes with the tangy citrus notes, creating a blissful union that dances on your palate.

This creamy, orange-infused dressing adds a touch of elegance to your fruit salad and enhances the overall experience. Its velvety texture envelops each fruit, bringing out its juiciness and creating a luxurious mouthfeel. As a result, each bite becomes a heavenly encounter, where the creaminess of the dressing melds effortlessly with the juicy fruits, leaving you craving more.

fresh mango nectarines

Whether planning a brunch gathering, a special occasion or simply treating yourself to a refreshing indulgence, this vintage-inspired, orange-infused dressing is a   game-changer. It elevates your fruit salad into a decadent sensation that will captivate your taste buds and impress your guests.

So, gather your favorite fruits and prepare your taste buds for an explosion of flavors. Indulge in the creamy citrus delight that awaits, and let your senses revel in   the extraordinary experience this exquisite dressing brings to your table.

Okay, I’ve built this up enough. Let’s cut to the chase and make this delicious fruit salad already!


 The cooked orange dressing.


Simple but easy to mess up, the simple orange cream dressing needs attention and love. If you don’t watch it closely and stir it constantly, you will end up with bits   of cooked egg, and that’s just nasty in a creamy orange dressing.

Put your saucepan on a preheated element and let it get hot while you beat your egg in a cup and measure the orange juice and sugar. Note here that we used 1/4 of a cup of juice. You can use less or more o.j. as needed. However, this dressing recipe does make enough to adequately cover the fruit in this recipe.

Once the saucepan is heated, add the o.j. and beaten egg. Stir this constantly as it warms; you can mix in the sugar as it’s heating. We want the egg to cook and the sugar to dissolve here.

As the mixture heats and cooks, it will naturally thicken. Bring it to a rolling boil just long enough to reduce slightly. That egg will be cooked thoroughly in this process, so you don’t have to worry about salmonella.

If the orange egg mixture has thickened, remove it from the heat to cool. This is important to give it enough time to cool down before folding it into your whipped cream. Your whipped cream will deflate if you don’t, leaving a soupy mess.

When you can touch the cream mixture, and it no longer feels warm, add it to the whipped cream. It may have developed a thin skin to the surface, which you can easily mix back in or remove as you wish.

Fold the orange cream into the beaten, whipped cream gently to avoid losing airiness. That’s the end of making the dressing.


Assuming you still need to prepare your fruit, put the dressing in the fridge until ready to add to the fruit salad.


Cutting the mango and nectarines.


First, my son and I learned something valuable for any home cook. Mango skins are edible! Say what? I was late to the mango table, so I missed the memo. But yes, mango skins are edible but very high in fiber, so if eating raw, go easy. It’s just good to know these things so we can cut back on food waste.

As I said, I was late to get to the mango in life and, as such, have yet to perfect a method of cutting the fruit without becoming a juicy mess. If you’re like me, keep a paper towel handy to wipe your hands between fruits as needed.

I like to peel the fruit and then slice off the large opposing sides to the flat central seed. This allows for most of the fleshy fruit to be used. Then I use the paring knife to carefully go down the thin sides to remove what’s left. Inevitably I still feel like there is too much extra…so ssh, go ahead and eat that right off the seed; no one is watching. MMM fresh mango is one of my favorite fruits.

The nectarines are much easier to cut up as the smaller pits sit neatly in the center of the fruits. I run the paring knife around the pit and then pull it apart. The seed pit can be pried out quickly, and no fruit is wasted. In fact, I leave the skin on for this salad.

Dice both cut fruits into cubes as close in size as possible for your fruit salad. Next, put the fruits into a bowl and grab the orange cream dressing you prepared. It’s as simple as tossing the fruit with the dressing.


Chill this dessert fruit salad until ready to eat. Then, serve and enjoy after a heavy meal or as a refreshing summer snack.

It’s essential to be aware that the longer this sits, the more juice from the fruit will seep into the cream dressing. Additionally, adding the egg to the dressing means the salad should be consumed within a day or so.


What kind of substitutions can you make?


Here’s the fun bit you can get creative with this recipe regarding add-ins.

I love the tropical nature of this fruit salad, so coconut is an obvious choice.

Also, maraschino cherries make a nice pop of color to the salad.

Believe it or not, even avocado would be great in this salad.

Instead of whipped cream, you can use solid coconut milk (the stuff you find on the top of the can) or Greek yogurt.

Creamy Orange Dressed Mango Nectarine Summer Fruit Salad (1)

Creamy Orange Dressed Mango & Nectarine Summer Fruit Salad

Amber Bondar
Creamy orange dressing smothers sweet fresh nectarines and juicy mango for a summer fruit salad that's so easy to make. Delicious egg based cream dressing is cooked and added to whipped cream for a luxurious fruity dressing.
Prep Time 10 minutes
Cook Time 5 minutes
Course Dessert, Side Dish, Snack
Cuisine American, Canadian
Servings 6


  • 1 Saucepan
  • 1 Salad Bowl
  • 1 mixing bowl
  • 1 Teaspoon
  • 1 measuring cup


Orange Cream Dressing

  • 1 Egg Beaten
  • 1 Orange Juiced or 1/4 c. O.J.
  • ¼ Cup Sugar
  • ½ Cup Whipping Cream
  • 1 Tsp Vanilla

Fruits For Salad

  • 3 Mango Peeled, cut and diced into bite sized pieces
  • 5 Nectarines Cut and diced into bite sized pieces


Orange Cream Dressing

  • In a bowl whip the cream until stiff peaks form. Set aside.
  • In saucepan add orange juice, beaten egg, sugar. Heat to a boil and let thicken.
  • Remove from heat and let cool thoroughly.
  • Add vanilla to whipped cream.
  • When orange egg mixture has cooled add it to the whipped cream by folding in.

Cutting Fruits

  • Peel and cut the mango into bite sized pieces.
  • Don't peel but cut into similar sizes the nectarines.
  • Toss the fruit salad with the orange cream dressing. Let chill completely before serving.


The fruits have moisture in them so if you make this a day ahead it will get soupy. Keep the cream dressing apart from the fruit until serving for a less wet salad. 
Keyword fruit salad, mango, nectarine, orange

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