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Mamey mousse: Mousse de mamey by Karen Hursh Graber © 2007

Ripe mamey in star shape

Mamey has a sweet, peach-like taste when ripe. Puree the peeled fruit in a blender and strain it to remove any fibers before using it to make mousse. A light coating of vegetable oil spray, such as Pam, works well to coat gelatin molds.


  • 2 cups mamey puree
  • 1 cup boiling water
  • 2 envelopes unflavored gelatin
  • ½ cup sugar
  • 1 cup heavy cream, whipped

Strain the mamey puree to remove any fiber.

Pour boiling water into a shallow bowl and add the gelatin. Break up any clumps of gelatin and add sugar, stirring to dissolve.

In a large bowl, combine the mamey puree and gelatin mixture. Fold in the whipped cream. Pour mixture into a lightly greased 6-cup gelatin mold or 6 individual molds. Refrigerate until set.

Unmold and serve immediately. Serves 6.



Link to source articles
Exotic summer refreshment: a guide to Mexico's tropical fruit
Mamey fruit: Mexico's sweet winter treat
Published or Updated on: July 1, 2007 by Karen Hursh Graber © 2007
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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