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.
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