Mamey is one of those fruits that is a dessert in itself. Its oval-shaped, light brown sandy shell hides the seductive, velvety, sweet orange flesh. It is hard to get outside of Mexico, but if you are lucky enough to find some ripe ones, make this quick and deliciously creamy dessert.
Recipe information
Yield
serves 6
Ingredients
Preparation
Cut each mamey in half lengthwise and set aside one-fourth of one of the mamey fruits for garnish. Discard the seed, then scoop out the pulp and purée in a blender or food processor. Pour into a bowl. Whip the heavy cream with the vanilla until beginning to thicken, 3 to 5 minutes, then add the sugar and continue to mix until it has thickened and soft peaks form (lift a bit of the whipped cream and when the peaks fall a bit, it’s ready), about 5 minutes. Fold 1 cup of the whipped cream (refrigerate the rest for later) into the mamey purée until fully incorporated, and then pour it into individual glasses or dessert dishes. Refrigerate for at least 1 hour to set. Slice the reserved mamey. Garnish with the remaining 1/2 cup whipped cream (re-whip if necessary) and the mamey slices.
