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8 Delicious Mamey Sapote Recipes
BATIDO DE MAMEY
Mamey Milkshake:
¼ of the pulp of a mamey (about 1 cup of cut fruit)
1 ¼ c. of milk
2 tbls of brown sugar or 3 tbls sweetened condensed milk
pinch of sea salt
¼ tsp vanilla extract
3-4 ice cubes
Place all ingredients in a blender and blend until frothy.
Mamey Spiced Chicken
1 c. mamey
1/4 c. dry white wine
1/4 c. water
1 tbls Pernod
1/4 tsp ground cinnamon
pinch ground cloves
pinch freshly ground nutmeg
(4) 6oz chicken breasts
2 tbls extra virgin olive oil
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
4 sprigs fresh mint
To Prepare the Glaze:
In a small bowl of a food processor, pulse together the mamey, wine, water and Pernod. Add in the dry spices and set aside.
To Prepare the Chicken:
Season the chicken with salt and pepper.
In a large skillet heat the olive oil over medium high heat.
Add the chicken breasts and cook until browned on the bottom, about 3 minutes.
Turn the chicken and scatter the garlic in the pan.
Pour the mamey mixture into the pan, cover and simmer over medium heat until the chicken is cooked through.
To Serve:
Transfer chicken to plates and spoon the sauce over the top. Garnish with fresh mint.
Mamey-Guava Jam
6 guavas or 1 pint strawberries, if guava is not available
3 mameys
2 1/2 c. sugar
1 pkg Sure-Jell
1 c. water
Scoop out flesh from guavas, remove the seeds and make a puree of the fruit. Cut the mameys open, throw away the seeds and slice flesh into pieces. Mix with the guava and heat the mixture just until it boils. In another pan, combine the sugar and Sure-Jell. Add one cup of water and one teaspoon of the fruit mixture. Bring to a boil and add it to the pan with the hot fruit puree. Stir until well mixed. Bring to a boil and immediately pour into sterile jars and seal.
Yield: About six small jars.
Frozen Mamey Mousse
1 c. mamey pulp
3/4 c. sugar
1 env gelatin
1/2 c. cold water
1/2 c. boiling water
2 c. heavy cream
1/2 tsp salt
Rub fruit through a sieve or put through a food mill to remove any fiber. Mix sugar and salt with fruit pulp. Soak gelatin in cold water, then dissolve in the boiling water. Blend with fruit mixture. Chill until mixture thickens, then whip until light. Whip the heavy cream until stiff and fold into mamey mixture. Freeze.
Mamey Mini-Muffins
1 1/2 c. flour
1/4 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 whole eggs
2 c. mamey mashed
1 1/2 c. milk
1/2 c. butter
1/2 c. sugar
Preheat oven to 350°F. Grease mini-muffin pan, or line with paper liners. In a small bowl, mix flour, baking soda, cinnamon and salt. In a large bowl, beat butter and sugar together. Mix in eggs, mamey and milk. Blend in dry ingredients. Do not overmix. Scoop into muffin tins. Bake 20 minutes or until a toothpick comes out clean.
Mamey Flan
1/2 c. sugar
1 c. mamey flesh
1/4 of a large can sweetened condensed milk
3/4 c. heavy cream
1 tbls pure vanilla extract
3 lrg whole eggs
2 lrg egg whites
1 tbls honey
4 sprigs fresh mint
To prepare the flan mold: In a small pot add enough water to the sugar to make a wet sandy consistency. Place on stove top on high heat until caramelized to a light golden color. Carefully drop a few drops of water into the pot to stop the cooking. Immediatley pour the caramel into the ramekins to cover the bottom.
To prepare the custard: Combine the mamey, condensed milk, heavy cream, vanilla and bring to a boil. Seperately whisk together the egg, yolk, and honey. Spoon a few tablespoons of the hot mamey mixture mixing into the eggs to temper them. Whisk the remaining mamey into the tempered eggs.
To bake the flan: Pre heat the oven to 350 degrees. Pour the mamey custard into the ramekins. Place the ramekins into an oven proof cassarole dish. Add hot water to the dish until the water level is half way up the ramekins. Place in oven for about 1 hour, or until flan sets. Remove from pan and let cool. Cover and refrigerate for atleast 3 hours until well chilled.
To serve: Run the tip of a paring knife blade around the inside edge of the ramekin. Invert the remekin over the serving dish. The flan will slip out of the mold and caramel liquid will flow on the plate. Garnish with fresh mint.
Mamey Bread Pudding
8 oz. croissant bread, cubed in 1” pieces
2 c. half and half
2 c. heavy cream
1 vanilla bean, split length-wise
6 eggs
1 c. sugar
1 1/2 c. mamey pulp (about 2 mameys)
1 pinch kosher salt
Mamey Bread Pudding with Vanilla Bean Cream Sauce: Heat the oven to 350 degrees. Arrange croissant cubes on a baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool. Leave the oven on. Heat the half and half, heavy cream, mamey sapote pulp and salt, in a saucepan over medium heat, stirring occossionally. When the cream reaches a fast simmer (Do not let it boil), turn off the heat and allow to cool. Whisk in the eggs and the sugar together in a large mixing bowl or KitchenAid Mixer, until the mixture lightens in color. Gradually add the hot cream mixture. Strain into a large bowl to smooth mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until fully absorbed. Fold the mixture into baking pans, sprayed with vegetable spray. Arrange the pan of pudding is a water bath and cover. Bake for about 30 minutes, then remove the cover and allow to brown. Serve warm or chilled with a vanilla ice cream
Mamey Paletas
2 c. of sapote
1/2 c. white sugar
2 c. plain yogurt
1. Cut the sapote and remove the pulp. Place it in the blender then add the yogurt and sugar. Blend the ingredients and add more sugar if necessary.
2. Pour the mixture into ice pop molds and add the popsicle sticks. Place the mold in the freezer for about four hours.
3. Serve as a dessert or snack.
