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."
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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rstarrlemaitre's Review
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.
Yummy dessert