Frog-Eye Salad aka Ambrosia

This dessert-ish salad is a Utah/family classic. Served at picnics, Thanksgivings, with potatoes, on the side, this salad goes just about anywhere you want it to be. Best of all, it doesn't involve any jello. The salad is really a throw whatever you want in, with your own sense of proportion, but here is my most recent version:

1 package mini marshmallows
1 package sweetened shredded coconut
1/4 finely sliced mango
1 small can drained crushed pineapple (important that you drain thoroughly)
1 cup cooked small round pasta (I used acini de pede)
1 half pint whipped whipping cream
2 Tbsp. sour cream

Can also add: grapefruit, apple, pecans, or canned mandarin oranges. Say no to grapes, walnuts, strawberries, or untoasted almonds. Lime zest might be ok, if used sparingly. Think about toasting a little bit of the coconut for a more interesting flavor. Make sure you drain and cool the pasta thoroughly before adding to the mix. I whip the sour cream directly into the whipped cream before using the whipped cream to bind everything together. Be careful not to make this salad too soupy, it kills the leftovers and makes the salad feel limp. Don't use too much grapefruit, if you do, eat it quickly and sweeten the whipped cream a bit with powdered sugar.

Mix it all together and chill covered before serving.