Hand dishwashing compositions comprise (a) a low molecular weight organic diamine having a pK1 and a pK2 value in the range of from 8.0 to 11.5, (b) an anionic surfactant, (c) an amine oxide, and (d) magnesium ions, said magnesium ions being present at an equimolar or less than equimolar amount of said diamine. The mole ratio of said anionic surfactant to said amine ioxide to said diamine is from 100:40:1 to 9:0.5:1.
