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Mamey sauce for roast pork loin: Salsa de mamey para lomo by Karen Hursh Graber © 2010

Pork and fruit go well together, and mamey is no exception. This is good with a simply prepared roasted pork loin. It doesn't take long to put together, and can be made in advance or while the pork finishes cooking.


  • 1 tablespoon mild olive oil
  • ¼ cup chopped onion
  • 1 clove garlic, chopped
  • 1 cup chopped mamey
  • 1/3 cup water
  • 1/3 cup white wine
  • juice of ½ lime
  • salt to taste

Heat the oil over medium low heat, add the onion and cook until it is very soft. Add the garlic and mamey and cook, stirring, 4-5 minutes. Add the water and wine and continue cooking another 4-5 minutes.

Pour the mamey mixture into a blender and puree until smooth. Transfer to a bowl, add lime juice and salt to taste. Makes about 1 ¼ cups.


Link to source article
Mamey fruit: Mexico's sweet winter treat
Published or Updated on: February 15, 2010 by Karen Hursh Graber © 2010
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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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