How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mango Under Kiwis?

You need 5 ingredients. The key ingredients include: 2 ripe mangoes, peeled and chopped, Dark rum (or lime juice) to taste, Superfine sugar or exotic honey ((Leatherwood honey from Tasmania) - to taste, 4 chilled kiwis, peeled and thinly sliced, and more.

Is Mango Under Kiwis suitable as general?

Yes, Mango Under Kiwis falls under the General category and is a great choice for this type of meal.

How do I store leftover Mango Under Kiwis?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Under Kiwis Recipe

Name: Mango Under Kiwis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe mangoes, peeled and chopped; Dark rum (or lime juice) to taste; Superfine sugar or exotic honey ((Leatherwood honey from Tasmania) - to taste; 4 chilled kiwis, peeled and thinly sliced; Fresh mint leaves for garnish

Try this homemade Mango Under Kiwis recipe the whole family will love. Made with mangoes, rum, sugar and chilled kiwis. Easy step-by-step instructions i…

This Mango Under Kiwis is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings, at about 30 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 ripe mangoes, peeled and chopped
Dark rum (or lime juice) to taste
Superfine sugar or exotic honey ((Leatherwood honey from Tasmania) - to taste
4 chilled kiwis, peeled and thinly sliced
Fresh mint leaves for garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
30 kcal
Category
General

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