Tropical Fruit Ambrosia with Rum

1 Review
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Becky Luigart-Stayner; Jan Gautro
Yield
4 servings (serving size: 1 cup fruit and 1 1/2 teaspoons coconut)
October 2002
RECIPE BY Cooking Light

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."

 

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

Nutritional Information

  • Calories 185
  • Caloriesfromfat 7%
  • Fat 1.4g
  • Satfat 0.7g
  • Monofat 0.2g
  • Polyfat 0.3g
  • Protein 1.4g
  • Carbohydrate 41.3g
  • Fiber 4.6g
  • Cholesterol 0.0mg
  • Iron 0.6mg
  • Sodium 14mg
  • Calcium 33mg

How to Make It

Step 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.

Step 2

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

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Ratings & Reviews

Yummy dessert

becca78
April 30, 2015
This is a wonderful light refreshing dessert. Simple but great flavors.  Love to serve this in the summer in wine glasses or goblets when we don't want a heavy dessert. Everyone we have served this to loves it.

rstarrlemaitre's Review

rstarrlemaitre
October 21, 2011
A refreshing sweet little finish to any evening - great toasted coconut on top, and just the right hint of rum. Make sure to use the freshest ripest mango and kiwi for the best result.
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