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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Tropical Fruit Ambrosia with Rum

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."

 

Cooking Light OCTOBER 2002

  • Yield: 4 servings (serving size: 1 cup fruit and 1 1/2 teaspoons coconut)

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

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.

Combine mango and kiwifruit; add rum syrup, tossing gently. Sprinkle with coconut.

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
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Tropical Fruit Ambrosia with Rum recipe

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