Tropical Fruit Ambrosia with Rum

Becky Luigart-Stayner; Jan Gautro

Travel to the islands with this dessert of chopped mango, kiwi, coconut, lime, and rum. If you have little ones at your gathering, substitute the rum for mango nectar or OJ. One reader stated, "This ambrosia makes for a beautiful presentation and a delicious light finish to special meals."

 

Yield: 4 servings (serving size: 1 cup fruit and 1 1/2 teaspoons coconut)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 7%
  • Fat: 1.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 41.3g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 14mg
  • Calcium: 33mg

Ingredients

  • 1/4 cup sugar
  • 1/4 cup water
  • 2 tablespoons white rum
  • 2 tablespoons fresh lime juice
  • 2 cups cubed peeled ripe mango (about 2 mango)
  • 2 cups cubed peeled kiwifruit (about 6 kiwifruit)
  • 2 tablespoons flaked sweetened coconut, toasted

Preparation

  1. Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat; stir in rum and lime juice. Cool completely.
  2. Combine mango and kiwifruit; add rum syrup, tossing gently. Sprinkle with coconut.
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