Mamey mousse: Mousse de mamey

articles Food & Cuisine Recipes

Karen Hursh Graber


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
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